Fish Biryani

  • Prep Time

    40 mins

  • Cooking Time

    30 mins

  • Serving


  • Non Veg
  • Fish
  • South Asian
  • Main course

Learn to make this delicious, fragrant and filling fish biryani from Laila basmati rice, spices and fish fillets. This soul-satisfying combination of aromatic rice with spicy shallow fried fish is famous across the globe as one pot fish biryani.


  1. Rinse and soak rice in cold water and set aside for half an hour.
  2. In a separate bowl, beat the egg with salt, chilli, turmeric and pepper.
  3. Then take fish fillets, cut them into small pieces, coat them in this mixture, shallow fry and keep aside.
  4. Heat the ghee in a deep pan and add in cinnamon, cardamom, bay leaf and star anise.
  5. Put in onions and fry until they become golden brown.
  6. Add ginger-garlic paste, chillies, sweetcorn and carrot and sauté it for 2-3 minutes until cooked.
  7. Pour tomato puree along with chilli powder, coriander, cumin, turmeric and curd. Cook until a thick paste is formed.
  8. Add some of the chopped coriander leaves (saving some for garnishing), chopped mint leaves, nuts and place this mixture along with the rice into a rice cooker with three cups of water. Let it cook.
  9. Once the rice is cooked, add fried fish pieces and gently toss them. Keep the rice covered for ten minutes for fish flavours to be soaked in.
  10. Garnish with coriander leaves and serve.


For the rice:

  • 2 cups Laila basmati rice
  • 1 onion chopped
  • ½ cup of sweetcorn & diced carrot
  • 4 green & red chillies (minced)
  • 2 tbsp Laila ginger-garlic paste
  • 2 tomatoes (pureed)
  • 2 tbsp coriander and mint leaves
  • 2 tsp chilli powder
  • 1 tsp coriander, cumin and turmeric powder
  • ½ cup curd
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 2 cardamom pods
  • 1 bay leaf
  • 1 star anise
  • 10 cashew nuts or almonds
  • Salt (to taste)

For the Fish

  • 4 fish fillets
  • 3-4 tbsp oil
  • ½ tsp chilli powder
  • ½ tsp salt
  • ¼ tsp powdered pepper
  • 1 egg