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Fish Biryani Bengali Style

Jun 07, 2017







Want to treat your taste buds? Try this Bengal Style Fish Biryani!


    For Fish:
    Rui mach 4-6 pieces
    Onion, chopped: ½ cup
    Onion paste: 3 tbsp
    Ginger paste: 1 tbsp
    Garlic paste: 1 tbsp
    Red chili powder: 1 tbsp
    Green chili: 2-4
    Mishti Doi (sweetened yogurt): ¼ cup, whisked well
    Coconut milk: 1 cup
    Ghee (clarified butter): 3 tbsp
    Mustard oil
    Turmeric powder
    Salt: 1 tbsp
    For biriyani Rice:
    Rice: 2 cup or 500g, Basmati
    Coconut milk: 1 cup
    Green chili: 1-2
    Ghee (clarified butter): 4 tbsp
    Salt: 1 tsp
    Warm water: 3 cup
    Whole Garam Masala:
    Bay leaf: 1
    Cinnamon stick: 2”
    Green cardamom: 4-5, crushed
    Clove: 5-6, pounded


1. Deep-fry the fish pieces in mustard oil applying salt and turmeric.

2. Soak rice in water for 20 mins. Parboil the rice with bay leaf, cinnamon, cardamom and cloves.

3. Heat 3 tbsp ghee in deep-bottomed wok and fry chopped onion until onion turns translucent and pale golden in colour.

4. Add onion, ginger, and garlic paste with red chili powder and fry until oil separates. Sprinkle water in between if required.

5. Add whisked mishti doi, salt and stir well to mix with the masala. Pour half of coconut milk

6. Add fish pieces into the gravy very carefully in a single layer without overlapping the fish.

7. Add green chili and rest of the coconut milk and cook for 2-3 mins with cover or until fish is cooked thoroughly.

For the Rice:

1. Rub the rice with ghee and salt to taste.

2. Layer the rice alternating with fish curry, rice, ghee, green chilies and coconut milk

3. Seal the cooking vessel with atta dough and put Dam for 20 mins.

About Ananya BanerjeeFollow On


Ananya is a successful home chef, cookbook author, food stylist and consultant. She is known for her unique pop-ups that focus on Ethiopian as well as Bengali and Odisha food. Ananya-r Rannaghor is her tribute to lost and rare recipes of her home state.

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