Recipe for making spicy fish biryani


  • One kilo of fish
  • Three cups of rice
  • Salt to taste
  • Two tablespoons crushed ginger garlic
  • A tablespoon of crushed red pepper
  • A tablespoon of crushed coriander
  • A teaspoon of crushed hot spices
  • Half a teaspoon of turmeric
  • Four medium tomatoes
  • Half a cup of fried onions
  • A cup of yogurt
  • Three to four green chillies
  • Green coriander half a lump
  • Mint a few leaves
  • Yellow color half a teaspoon
  • Cooking oil as required

Preparation tips

  • Wash the fish slices, wash the rice and soak for 15 to 20 minutes, then add salt and mint leaves and bring to a boil.
  • In a frying pan, add ginger garlic in cooking oil and cover with chopped tomatoes.
  • When the tomatoes are thawed, add fried onion, salt, red pepper, turmeric, coriander and hot spices and sprinkle with water.
  • When the oil starts to separate, add the yogurt and spread the fish slices.
  • Cover and cook for five to seven minutes. Carefully remove the fish and set aside. Fry the spices well and remove from the pan.
  • In the same pan, add one to two tablespoons of cooking oil, spread half of the boiled rice and add the prepared spices on it and add finely chopped green chillies and green coriander.
  • Add a layer of rice again, cover with yellow and cover with fish slices at the end.
  • Put on low heat for ten to twelve minutes.
  • Start this delicious spicy biryani hot with salad and raita.

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