Fish Biryani recipe

Fish Biryani

by @chefbreezy
Prep Time
Cook Time
1hr 20min
Total Time
1hr 40min

A flavorful and aromatic fish biryani made with fresh hake, baby potatoes, and basmati rice, garnished with parsley and lemon zest.


5 Servings
(1 serving = 1 bowl)
  • 1/4cup
  • 2piece
    large onions
  • 4piece
    cardamom pods
  • 4clove
    whole cloves
  • 2piece
    cinnamon bark
  • 1tsp
    fresh ginger
  • 4clove
  • 1tsp
    fennel seeds
  • 1tsp
    ground coriander
  • 1tsp
    ground cumin
  • 2tsp
    biryani masala
  • 8piece
    baby potatoes
  • 2lb
    fresh hake, cubed
  • salt and pepper
  • 2cup
    basmati rice
  • 1piece
    lemon (zest)
  • 1can
    brown lentils (15 oz)
  • 1
    handful parsley, chopped

How to make Fish Biryani

  1. Heat the oil in a pot, slice the onions, and fry them until they are soft.

  2. Chop the ginger and crush the garlic. Add the cardamom, cloves, cinnamon bark, ginger, and garlic, then fry for a couple of minutes.

  3. Add the fennel seeds, ground coriander, ground cumin, biryani masala, and a splash of water. Mix to form a paste.

  4. Peel and cut baby potatoes into ½ inch thick disks, then add and fry until coated in spice.

  5. Cover the pot with the lid and simmer until potatoes begin to soften.

  6. Season the fish with salt and pepper and add to the pot. Steam for 10 to 15 minutes until the fish is firm and opaque. Set aside.

  7. Place rice in a pot with 3 cups of water. Add salt and boil until tender. Then drain the rice through a colander.

  8. Drain and rinse the lentils, then stir them into the rice.

  9. Layer the rice and fish mixture in a pot.

  10. Add ¼ cup of water and cover with the pot lid. Simmer for 30 minutes.

  11. Top the biryani with parsley and lemon zest.

Tips & Tricks

  1. For a richer flavor, you can marinate the fish in some of the spices before cooking.

  2. Serve the biryani with a side of raita or a simple cucumber salad for a refreshing contrast.

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