The best seafood biryani to enjoy

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.


1. 750 grams of Surmai fish

2. 1.5 tbsp ginger-garlic paste

3. 1 teaspoon turmeric powder

4. 1.5 tsp red chili powder

5. 1 teaspoon Garam Masala powder

6. 2 teaspoons ground cumin

7. 4 teaspoons coriander powder

8. Salt for taste

9. 2 tablespoons lemon juice

10. 5 tablespoons oil

11. 5 tablespoons fried onions / Barista

12. 1/2 teaspoon cumin seeds

13. 8-10 Black Pepper

14. 8-10 cloves

15. 6 cardamoms

16. 2 cinnamon sticks

17. 4 bay leaves

18. 1 star anise

19. 1 LARGE Cardamom

20. 3 chopped tomatoes

21. 3 crushed green chillies

22. Handful of coriander leaves

23. 750 grams of basmati rice

24. 1 tablespoon Kewra essence

25. A pinch of yellow food coloring mixed with 2 tablespoons of water

Fish Surmai /

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, a 1 inch stick of cinnamon, 4-5 black pepper, 5 cloves, 2 bay leaves and three cardamoms to the ‘oil; 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, coriander 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 pepper black

10. Add the rice to the container and cook it to 80-85%

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. 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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