Fish Biryani with saffron

Recipe by
Total Time:
45-60 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 2.5 cup - long grained rice
  • 5 pieces - silver carp
  • 2 - large onions, chopped lengthwise
  • 2 - large potatoes, cut into quarter
  • 1- inch cinnamon
  • 1 - black cardamom
  • 2 - green cardamoms
  • 3 - cloves
  • 1 - anise seed
  • 1 - bay leaf
  • 3/4 tsp - nutmeg powder
  • 1/2 tsp - mace powder
  • 1 tsp - turmeric powder
  • 1/2 tsp - chilli powder
  • 1/2 tsp - cumin powder
  • 2 tbsp - lemon juice
  • 1 cup - milk
  • 2 pinch - saffron
  • 1.5 tsp - sugar
  • Salt to taste
  • 1 tsp - kewra water
  • 2.5 tbsp - ghee
  • 4 tbsp - oil
  • Coriander leaves, to garnish

How to Make Fish Biryani with saffron

  • Marinate the fish pieces with salt, a pinch of turmeric powder, cumin powder, red chilli powder, 1 tbsp lemon juice; keep aside for 10 to 15 minutes
  • In the mean time, boil the potatoes, till it becomes a bit tender. Keep aside.
  • Next heat 2 tbsp of ghee and fry the bay leaf, cinnamon, cardamom, cloves, anise seed.
  • Once fragrant, add rice and fry with all the spices for a minute.
  • Add salt and water and boil till the rice is 90% cooked.
  • In the mean time, heat 2 tbsp of oil in a wide bottomed pan and fry the fish pieces to a light golden brown colour on both the sides. Keep aside.
  • Next fry half of the cut onion to a golden brown colour in 1 tbsp of oil, keep aside.
  • In the same pan, heat one more tbsp of oil, add the rest of the onion and fry till translucent, next add the half boiled potatoes, salt and turmeric powder, sprinkle a little water and let cook covered till the potatoes are fully done.
  • Take out from the heat, keep aside.
  • Grease a wide flat bottomed, non stick skillet with ghee.
  • Divide the rice into two halves.
  • Add one half of the rice 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.
  • Next 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 potato, fried onion, and the fish pieces.
  • Lastly add a tbsp of kewra water.
  • Let cook covered on low heat for 12 to 15 minutes.
  • Sprinkle a tbsp of lemon juice before removing from heat.
  • Garnish with coriander leaves and serve hot with raita and papad.