Fish Dum Biriyani


Fish biriyani is a tasty and delicious meal. Even though these dum biriyanis  will take more time to prepare, you can try it during any special occasions.You can use any fleshy type fishes like Salmon, King fish, Pomfret etc. Checkout out for some other types of biriyanis in this blog.


  • Fish – 500 gram
  • Rice – 3 cups
  • Water – 6-7 cups
  • Cinnamon stick – 2, Cloves – 6, Fennel Seeds – 1/4 teaspoon, Cardamom – 5, Pepper corn – a pinch

To Marinate

  • Turmeric powder – 1/4 teaspoon
  • Chilly powder – 1/2 teaspoon
  • Kashmiri Chilly powder – 1 teaspoon
  • Garam masala – 1/2 teaspoon
  • Pepper powder – 1/4 teaspoon
  • Lemon juice – 1/2 of a lemon
  • Salt – as required

Fish Masala

  • Cashew nuts – 2 tablespoon , Raisins – 1 tablespoon , Onion – 2
  • Onion – 4
  • Ginger & Garlic – 3 tablespoon
  • Green chilly – 4
  • Turmeric powder – 1/4 teaspoon
  • Chilly powder – 1 teaspoon
  • Coriander powder – 1 teaspoon
  • Garam masala – 1 teaspoon
  • Biriyani masala – 2 teaspoon
  • Tomato – 2
  • Ghee – 1 tablespoon
  • Coriander, Mint leaves – 1/4 cup


  1. Marinate the fish pieces for at least 1 hour.
  2. Heat oil in a pan and fry the cashew nuts until brown and keep aside. Fry the raisins also until plump and keep aside. Fry the thinly sliced onions until brown and transfer it into a paper towel and spread evenly.
  3. Add the fish pieces in the same pan and shallow fry all the sides. When it is done, transfer it into a plate.
  4. Add the sliced onions and saute for few minutes. Add crushed ginger, garlic, green chilly and little salt. Saute it well until the raw smell of ginger and garlic disappears.
  5. When the onion turns brown, add turmeric, chilly. coriander, gram masala and biriyani powder. Saute until the raw smell of spices goes.
  6. Add tomatoes and mix well. Add 1 cup of hot water, required salt and mix well. Cover and cook until tomatoes are soft. Stir it until it is mushy and turn off. Add ghee and chopped mint, coriander leaves. Ad the fish pieces into this masala and keep aside.
  7. Boil water in a pan and add salt and the spices . When it boils add washed and soaked basmati rice, 1 tablespoon oil and juice of  half of a lemon. When the rice is 3/4th cooked drain it.
  8. Pre-heat the oven in 180 degree for 15 minutes, and in a baking tray add a layer of rice, fish masala, fried onion, ghee, chopped coriander-mint leaves, cashew and raisins. Repeat these layers(and pour some turmeric water/ Saffron soaked water for colour). Seal it well and bake it for 20 minues.
  9. Allow to cool for 10 minutes and serve with pickle, raita and papad.


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