Tag Archives: fish briyani

Biryani Collections / Briyani Collections / 10+ Easy Biryani recipes (veg and non-veg)


Biryani is a mixed rice dish from the Iraqi Subcontinent. It made with spices, rice, meat or vegetables.The origin of biryani is uncertain.

The word “Biryani” is derived from Persian Language. One theory is that it originates form “Brinj”, the Persian word for rice. Another theory is that it derived from “briyan” or “beriyan” (to fry or roast).

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Biryani Collections / Briyani Collections

There are two basic types of biryani, Pakki Biryani – Rice, meat and sauce are cooked separately and then layered in the final stage of cooking. This means that the rice and the meat retain their individual taste and flavoring. The other one known as Kacchi Biryani – Raw meat and rice are both cooked together marinated in yogurt and spices and is placed at the bottom of the cooking pot and the layer of rice is placed over it.

There are many varieties of biryani under the ingredients and regions. Under ingredients: Goat/lamb/mutton Biryani, Chicken Biryani, Fish Biryani, Soya Biryani, Daal Biryani, Egg Biryani, Shrimp Biryani, and Vegetable Biryani. Under regions: Hyderabadi Biryani, Lucknowi Briyani, Ambur Biryani, Bhatkali Biryani, Dindugal Biryani, Sindhi Biryani, Karachi Biryani, Anganan Biryani, Malabar Briyani and so on.

Information Source: Collected from various sites.

Check out few of the varieties of Biryani with step by step pictorial recipes, tried out in my kitchen:

Vegetarian Biryani:

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Non-Vegetarian Biryani


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Prefect gravy for Biryani:

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Fish Briyani – Malabar Style


Already I have shared a fish briyani in tamilian style, this time another style. Not only elder’s even kids love this briyani a lot, because of less spiciness. This Briyani has a delicious taste, attractive colour and a good fragrance. I too loved this briyani a lot, not miss my hubby – a Briyani Maniac loved this a lot. I have used parrot fish commonly known as Pachai Elimeen in Tamil. The fish with less bones best suits this briyani. A very simple and easy recipe, do not get scared referring to the list of ingredients ;). Let us move on to the recipe…


  • Parrot Fish – 500 gm
  • Basmathi / Long grain Rice – 300 gm
  • Green chilies – 3 nos
  • Garlic – 5 cloves
  • Ginger – 1 “inch stick
  • Bay leaf – 2 nos
  • Star Anise – 3 nos
  • Cinnamon – 1 “inch stick – 2 nos
  • Cardamom – 4 nos
  • Cloves – 6 nos
  • Turmeric powder – 1 tsp
  • Chili powder – 2 tsp
  • Coriander powder – 4 tsp
  • Coriander leaves – a handful
  • Mint leaves – a handful
  • Ghee / Clarified butter – 2 tbsp
  • Fenugreek / Methi / Vendayam powder – ¼ tsp
  • Onions – 3 nos
  • Tomato – 1 ½ nos
  • Yogurt / Curd – ½ cup
  • Cashew nuts – 10 nos
  • Coconut (grated) – 2 tbsp
  • Poppy seeds – 2 tsp
  • Oil – 2 tbsp
  • Salt to taste


  • Clean and cut the fish into medium pieces. Wash and clean the rice, drain the water and keep it aside.
  • Take ½ tsp of turmeric powder, chili powder, 2 tsp of coriander powder, fenugreek (methi/Vendayam) powder, salt and little oil in a wide mouth bowl. Mix it well by sprinkling little water, no lumps should be formed.
  • Marinate the fish pieces in this masala for an hour. Peel and chop the onions into fine pieces. Chop the tomatoes, coriander leaves and mint leaves to fine pieces.
  • Grind green chilies, garlic and ginger to fine paste by sprinkling water.
  • Soak 6 nos of cashewnut in water for 10 mins, drain the water and blend it to fine paste with grated coconut and poppy seeds to a fine paste.
  • In a wide bottomed vessel, bring the water to boil, add in a bay leaf, 2 star anise, 4 cloves, 1 cinnamon stick, and 2 cardamoms. Cover with the lid.
  • Add in the rice to the boiling water and let it get 75 % cooked, drain the water and keep it aside.
  • Heat oil in a griddle and shallow fry the fish, it should be 75 % fired. Remove it to the plate and keep it aside.
  • Heat oil and ghee/clarified butter in another vessel, add in all the leftover spices, and wait until it crackle.
  • Add in the coriander and mint leaves, cook until they turn dark green in color.
  • Add in the onions along with green chilies paste and cook until the onion turns golden brown.
  • Add in the turmeric powder, cumin powder along with salt and cook until the raw smell leaves off.
  • Add in the tomatoes and cook until they turn mushy.
  • Pour in the curd and cook for 5 mins.
  • Pour in the ground cashew paste along with 2 cups of water, cover and cook until the raw smell goes off.
  • Add in the fish pieces gently, cover and cook for few mins until the oil separates and floats on the sides.
  • Take a heavy bottomed wide mouth vessel, spread the steamed rice like a bed.
  • Pour the gravy along with fish pieces over the rice.
  • Again spread the rice over the gravy and fish pieces.
  • Again pour the gravy along with fish pieces.
  • Again spread the steamed rice over the gravy. Sprinkle ½ cup of water over the rice.
  • Cover it tightly with a lid or cover with the lid and place heavy weight over the lid, so that the steam should not escape.
  • Keep in medium flame for 10 mins.
  • Remove the lid and give a stir gently, be sure that the fish pieces should not be broken.
  • Deep fry the leftover cashew nuts and top it over the briyani.

Serve hot with Onion-Tomato Raita. I have accompanied this with yogurt and fish fritters.

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.