Exceptionally Savoury and Delicious Indian Fish Biryani

"This is Mona Basu's recipe from the Thursday magazine's issue dated March 25-31'04. I hope you enjoy this one!"
photo by Satyne photo by Satyne
photo by Satyne
Ready In:
1hr 45mins




  • Marinate the fish with the ingredients mentioned under"marinating" for 30 minutes in a dish.
  • Keep aside.
  • Heat oil in a pan.
  • Toss in the sliced onion and stir-fry it until its brownish in colour.
  • Remove it from the oil.
  • Crush the fried onion and keep aside.
  • Fry the marinated fish in the remaining oil.
  • Pour the remaining oil in a pan.
  • Add the ginger and garlic pastes and green chilli paste.
  • Stir-fry for 2 minutes until the oil separates from the pastes.
  • Now add all the masala powders, chopped tomato and curry leaves to it.
  • Mix well.
  • Stir in yogurt and the crushed and fried onion.
  • Add salt to taste.
  • Cook for 5 minutes, stirring continuously, on medium heat.
  • Add the fried fish, corriander and mint leaves.
  • Now boil the rice in a large pot till it is 75% cooked.
  • Drain the water.
  • Now, take the vessel in which you will be serving this biryani{preferably a large earthen pot}.
  • Alternately, arrange layers of rice and fried fish in this.
  • Close and seal tightly with atta dough{wheat flour dough which we use to make Indian flatbreads/chapatis}.
  • Cook on high flame for 5 minutes.
  • Lower flame and cook for 20 minutes on very low heat.
  • Break the seal, uncover, mix well and serve hot with a raita of your choice.
  • Enjoy!

Questions & Replies

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  1. I couldn't make this per directions so I won't give a star rating. It was quite spicy even though I cut down the chilli powder and doubled the yoghurt. Nothing particularly popped flavour wise, so I will assume that this just isn't a flavour group I'm keen on. Thanks for sharing, it was certainly an interesting dish for me.


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