Kolkata Fish Biryani

Recipe by
Total Time:
60-90 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Category: Festive Recipe
Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Hard

Take a look at more Main Recipes. You may also want to try Healthy Lip-smacking Rasmalai, Best Potato Cheese Balls in Spinach Gravy, Easy Baby Uttapam with Aloo Bhaji

Rate This Recipe


How to Make Kolkata Fish Biryani

  • Marinade the fish pieces with salt, a pinch of turmeric powder, cumin powder, red chilli powder and 1 tbsp of lemon juice and keep aside for 10-15 minutes.
  • In the meantime, boil the potatoes until a bit tender. Keep aside.
  • Heat 2 tbsp of ghee and fry the bay leaf, cinnamon, cardamoms, cloves and anise seed. Once fragrant, add the rice and fry with all the spices for a minute.
  • Add salt and water and boil until the rice is 90% cooked.
  • In the meantime, heat 2 tbsp of oil in a wide bottomed pan and fry the marinated fish pieces to light golden brown colour on both sides. Keep aside.
  • Fry separately half the chopped onions golden brown in 1 tbsp of oil and keep aside.
  • In the same pan, heat one more tbsp of oil, add the remaining onion and fry till translucent.
  • Add the potatoes, salt and turmeric powder and sprinkle a little water.
  • Cover and cook until the potatoes are fully done. Keep aside.
  • Grease a wide flat bottomed, non-stick skillet with ghee.
  • Divide the rice into two halves. Add one half to the pan and spread out with a ladle to make a bed.
  • Sprinkle sugar, mace powder and nutmeg powder on the rice bed.
  • In a spoonful of warm milk, add two pinches of saffron and drizzle half of it on the rice.
  • Add half of the fried potatoes with onion and reserve the rest for the next step.
  • Add the remaining rice on top and spread out in all directions to make a bed.
  • Pour a cup of milk on the rice.
  • Drizzle the rest of the saffron milk, add the remaining fried potatoes, fried onion and the fish pieces.
  • Add a tbsp of kewra water.
  • Cover and cook on low heat for 12-15 minutes.
  • Sprinkle a tbsp of lemon juice before removing from the flame.
  • Garnish with coriander leaves.
  • Serve hot with raita and papad.
  • Recipe courtesy: Only Fish Recipes