Fish Dum Briyani


Trying out Briyani with chicken, mutton and egg made me tired of making it again and again. So decided to make Briyani with Fish, Have heard we need lot of patience in handling the fish in fish briyani, so was in confusion whether to move on this recipe or not. Finally took it out in my hands and also the taste was delicious and the aroma of the Briyani, when I remove the lid after the Dum, the aroma was awesome. The best type of fish to be used in this recipe should be boneless or fish which has single bone in the centre. I have used red salmon for this recipe.

Fish Briyani ready to serve

Fish Briyani ready to serve


  • Fish – ½ kg
  • Long grain / Basmathi rice – 2 ½ cup
  • Onions – 3 nos
  • Tomatoes – 1 ½ no
  • Coriander leaves – a bunch
  • Mint leaves – a bunch
  • Ginger-garlic paste – 1 tbsp
  • Chilli powder – 2 tsp
  • Coriander powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Lemon juice – 1 tbsp
  • Nutmeg powder – ½ tsp
  • Garam masala – 1 tsp
  • Yogurt / Curd – ½ cup
  • Cinnamon – a bark
  • Cardamom – 2 pods
  • Cloves – 3 nos
  • Star anise – 1 no
  • Bay leaf – 2 nos
  • Salt to taste
  • Ghee / Clarified butter – 1 tbsp
  • Oil – 2 tbsp


  • Wash and clean the fish.
  • Wash and soak the rice in water for 5 mins.
  • Take garam masala, a spoon of chilli powder, lemon juice, nutmeg powder, ¼ tsp of turmeric powder and salt together in a bowl. Mix them well.
  • Rub the fish with this masala and let it marinate for 15 mins.
  • Finely slice the onions and chop the tomatoes, coriander and mint leaves to small pieces.
  • Take 4 cups of water in a kadai, bring them to boil. Put the rice and salt. Let it get half boiled.
  • Drain the rice from water and keep it the rice aside.
  • Heat oil in pan and fry all the pieces of fish. Keep it aside.
  • Heat oil and ghee in a kadai. Put all the spices (cloves, cinnamon, star anise, cardamom, bay leaf), wait till they splutter.
  • Put the onions and fry till they become transparent. Remove half of the fried onions and keep it aside.
  • Put the ginger-garlic paste, followed by tomatoes and fry till they become mushy.
  • Put all the spice powders and fry them till the raw smell goes off.
  • Pour in the yogurt and stir it. Pour ½ cup of water and bring them to boil.
  • When the gravy thickens, add in the fried fish slices and cover with the lid for 5 mins.
  • Remove the lid and take off the fish pieces and keep it aside.
  • Now take a heavy bottomed kadai and start layering the rice and gravy for Briyani.
  • First spread half of the rice in the kadai, then the gravy and sprinkle the coriander and mint leaves.
  • Again cover them with rice and then the gravy, and then place the fish. Sprinkle the fried onions, coriander and mint leaves over them.
  • Cover with the lid and keep a weight on it, so that the steam doesn’t come out.
  • Put it on medium flame for 10 mins.
  • Take out the lid and carefully stir the briyani, so that the fish pieces should get damaged.

Serve hot with raita. I have accompanied this with raita and boiled egg.

3 responses »

  1. I am posted at a small town in Tripura, have no infrastructure to try my hands on these beautiful recipe. So I have to practise simulated cooking and virtual tasting till I am retired in May 2017. A rather new discipline “culinary literature” be started in popular magazines.

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