Fish biryani

- Last updated on GMT

Related tags: Indian cuisine, Coriander

Preparation: 10 minsCooking: 30 minsServes: 10Ingredients:12kg mixed fish, eg ling, prawns, salmon saltone tsp ground turmericjuice of two lemonsfour...

Preparation:​ 10 minsCooking:​ 30 minsServes:​ 10


  • 12kg mixed fish, eg ling, prawns, salmon
  • salt
  • one tsp ground turmeric
  • juice of two lemons
  • four tbsp ginger paste
  • four tbsp garlic paste
  • vegetable oil, for deep frying
  • 75ml oil or ghee
  • two tbsp cumin seeds
  • 1.5kg onions, finely chopped
  • 100ml Uncle Ben's balti sauce
  • 200ml yoghurt
  • five tbsp fresh coriander leaves, chopped
  • three tbsp fresh mint leaves, chopped
  • one tbsp garam masala
  • 1.2kg basmati rice

Cut the fish into large cubes of about 5cm. Mix together the salt, ground turmeric, lemon juice, garam masala, ginger and garlic pastes and rub well into the fish. Deep fry all the fish for one minute in hot oil at 165?C. Set aside.

Heat the oil or ghee in a pan and add the cumin seeds and onions. Cook until the onions turn golden brown, then add the balti sauce, yoghurt and garam masala and warm through. Check seasoning

Add the chopped coriander and mint and the reserved fried fish and carefully stir to mix.

Cook the rice for 10 minutes, drain well and reserve. Add the part-cooked rice on top of the fish, seal the pan and cook over a low heat for 10 minutes.

Serve hot with yoghurt raita

Tip:​ You can use a mixture of varieties of firm fish in this dish, or just one, making it a cost effective but impressive addition to your menu.

Supplied by Masterfoods

Related topics: Menu Ideas

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