Seafood biryani to delight the taste buds

Biryanis are the most popular rice recipes in the whole country. It is a dish of rice mixed with meat and vegetables originating from the Muslims of the Indian continent. The rice cooked with meat and vegetables and the balanced amount of spices make for a powerful meal of all the nutrients in one dish. Biryanis are available in varieties ranging from chicken biryani, mutton biryani, fish biryani, shrimp biryani and more. The dum in which rice and meat cook together leaves an essence of meat in the whole rice. This essence has such power and magic to attract people and fall in love with it.

Biryanis are available in almost all parts of the country depending on their style of preparation. There are Kolkata Biryani, Hyderabadi Biryani, Muradabadi Biryani, Lucknowi Biryani all prepared in different ways having the taste of their own culture and state. Hyderabadi Biryani tops the list in terms of popularity, due to the real Mughal taste it contains.

Here, sharing a unique ‘Fish Biryani’ recipe to bring both the nutrients of seafood and the taste of Biryani fused into one.

The word Biryani is derived from the Persian word Birian, which means “fried before cooking” and the Persian word for rice. It is believed that this dish originated in Persia and was brought to India by the Mughals. Originally, Biryani was cooked over charcoal in an earthen pot leaving behind the earthy taste. Even now, there are ‘Handi Biryanis’ all over the country giving the taste and experience of traditional biryanis.


  • 750 grams of Surmai fish
  • 1.5 tbsp ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1.5 tsp red chilli powder
  • 1 teaspoon garam masala powder
  • 2 teaspoons ground cumin
  • 4 teaspoons coriander powder
  • Salt to taste
  • 2 tablespoons lemon juice
  • 5 tablespoons oil
  • 5 tablespoons fried onions / Barista
  • 1/2 teaspoon cumin seeds
  • 8-10 black pepper
  • 8-10 cloves
  • 6 cardamoms
  • 2 cinnamon sticks
  • 4 bay leaves
  • 1 star anise
  • 1 LARGE Cardamom
  • 3 chopped tomatoes
  • 3 crushed green peppers
  • A handful of coriander leaves
  • 750 grams of basmati rice
  • 1 tablespoon Kewra essence
  • A pinch of yellow food coloring mixed with 2 tablespoons of water

Preparation method:

  1. Take a salad bowl and add all the spices as well as the lemon juice and the ginger-garlic paste
  2. Coat the spices on the surmai fish and leave to marinate for half an hour
  3. Heat the oil in a saucepan, add half a teaspoon of cumin seeds, 1 inch of cinnamon stick, 4-5 black pepper, 5 cloves, 2 bay leaves and three oil cardamoms; roast them
  4. Add the tomatoes and cook until they become mushy
  5. Now add the green chillies and two tablespoons of ginger-garlic paste and cook for about a minute
  6. Add spices, salt, cilantro leaves and barista; mix well
  7. Add a glass of water and cook the masala over low heat and turn off the heat after five minutes
  8. Fry the marinated fish in a pan of oil
  9. Boil water in a heavy-bottomed container and add the bay leaves, coarse cardamom, cardamom, cloves, cumin seeds, star anise, cloves and black pepper
  10. Add the rice to the container and cook it 80-85% is done
  11. Now light the flame where the masala was cooked
  12. Add the fried fish and cover the fish with rice on top
  13. Add a handful of fried onions and kewra and the food coloring mixture
  14. Cover the lid with aluminum foil and a lid
  15. Cook for about 15 minutes over low heat
  16. The Fish Biryani is ready to be served on a plate

Fish Biryani is there to be taken out on a plate and enjoyed.

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