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Jul 05, 2017







Put that fresh catch to a good use and whip up this delicious biryani!


    For Rice -
    1 cup rice
    2 cups water (to soak)
    For Grounded Paste -
    1 cup sago
    5-6 red chilies
    4-5 garlic cloves
    1 tbsp poppy seeds
    1 piece ginger
    1 tsp fennel seeds
    1 inch cinnamon stick
    1 tsp clove
    6 green cardamoms
    1 cup water
    For Fish Gravy
    4 tbsp oil
    2 onions sliced
    5-6 curry leaves
    2 tomatoes chopped
    1 tsp turmeric powder
    Salt to taste
    Grounded paste
    1 cup water
    600gms seer fish
    For Biryani -
    1 tbsp lemon juice
    Parboiled rice
    1/2 cup fried onions
    Coriander leaves
    Mint leaves


1. In a bowl, take 1 cup rice and add 2 cups water. Keep aside to soak for 15-20 mins.

2. Once the rice is soaked, parboil it and keep aside.

3. In a blender, add 1 cup sago, 5-6 red chilies, 4-5 garlic cloves,1 tbsp poppy seeds, 1 piece ginger, 1 tsp fennel seeds, 1 inch cinnamon stick, 1 tsp clove, 6 green cardamoms and 1 cup water. Grind into a paste and keep aside.

4. Heat a pan, add 2 tbsp oil and 2 onions sliced. Cook till onions turn pinkish brown.

5. Add 5-6 curry leaves and cook for 2-3 mins.

6. Add 2 tomatoes chopped and 1 tsp turmeric powder, salt to taste, grounded paste, 2 tbsp oil and 1 cup water. Cook for 2-3 mins.

7. Add 600gms seer fish and mix well. Cook for 3-5 mins.

8. Add 1 tbsp lemon juice, parboiled rice, 1/2 cup fried onions, coriander leaves and mint leaves. Cover and cook for 15-20 mins.

9. Biryani is ready to serve.

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