Fish Biryani-A Delicious Fish Rice Recipe

Preparation Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Serves: 4


  • 500g fish fillets (such as tilapia or cod), cut into pieces
  • 2 cups basmati rice
  • 2 large onions, thinly sliced
  • 2 tomatoes, chopped
  • 1/2 cup plain yogurt
  • 4 cloves garlic, minced
  • 2-inch piece of ginger, grated
  • 2 green chilies, finely chopped
  • 1/4 cup fresh coriander leaves, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 4 cups water
  • 3 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 2 bay leaves
  • 4 green cardamom pods
  • 4 cloves
  • 1-inch cinnamon stick
  • Salt to taste


  1. Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.
  2. In a large, heavy-bottomed pan, heat the vegetable oil over medium heat. Add the cumin seeds, bay leaves, green cardamom pods, cloves, and cinnamon stick. Sauté for a minute until fragrant.
  3. Add the sliced onions and sauté until they turn golden brown.
  4. Add the minced garlic, grated ginger, and chopped green chilies. Sauté for a couple of minutes.
  5. Add the fish pieces and cook until they turn white and flaky. Remove them from the pan and set aside.
  6. In the same pan, add the chopped tomatoes and cook until they soften.
  7. Add the plain yogurt, fresh coriander leaves, and fresh mint leaves. Mix well and cook for a few minutes.
  8. Add the drained rice and mix with the tomato and spice mixture.
  9. Return the cooked fish to the pan.
  10. Pour in 4 cups of water, season with salt, and bring to a boil. Reduce the heat to low, cover the pan, and let it simmer for about 20-25 minutes or until the rice is cooked and the fish is tender.
  11. Once done, remove from heat and let it rest for 10 minutes before serving.


  • Calories: 380
  • Total Fat: 12g
  • Saturated Fat: 2g
  • Cholesterol: 85mg
  • Sodium: 1100mg
  • Total Carbohydrates: 52g
  • Dietary Fiber: 3g
  • Sugar: 4g
  • Protein: 18g

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