Fish Biryani Recipe in Urdu

fish biryani recipe in urdu

Fish Biryani Recipe in Urdu ,the Mughal Emperor invented and popularized Biryani. Biryani comes in wide varieties, one of which is fish biryani. During the winter, fish is the most popular dish because it is the most nutritious and keeps you warm. If there is a craving for Biryani, then these two can be cooked in a way that becomes the most delicious meal for lunch or dinner. 

Fish biryani is a rice-based dish that consists of spices and fish, usually cooked with basmati rice. As part of the preparation, the fish with its masala is layered on top of boiled rice and simmered on low heat along with a blend of spices that provide an aromatic taste. Here we provide our professional chef’s fish biryani recipe in Urdu and English. 

Ingredients of Fish Biryani

  • 1 Kg – Fish fillets (cut into 1.5 ” cubes) 
  • 1 tsp – Garlic paste
  • 1 tsp – Turmeric powder
  • 1 cup – Hung yogurt
  • 1 tsp – Biryani masala
  • 2 tbsp – Oil
  • 1 cup – Onions, grated
  • 1 tsp – Ginger paste
  • 1 tsp – Cumin seeds
  • 1 tsp – Garam masala
  • 1 tbsp – Coriander powder
  • 1 tsp – Chilli powder
  • 1/2 tsp – Salt
  • 1 cup – Coriander leaves, chopped
  • to taste – Green chilies, finely chopped
  • 1/3 cup – Onions (browned)

For the Rice:

  • 2 cups – Basmati Rice (cleaned and washed)
  • 2 tsp – Oil
  • 4 – Peppercorns
  • Saffron or color mixed in 1 cup of warm milk
  • 4 – Cloves
  • 3 – cups Hot water
  • 1 – Cinnamon (broken)
  • 4 – Green cardamoms
  • 1 – tsp Salt


  1. In a cooking pot, heat oil and add cumin seeds.
  2. Add onions, ginger, and garlic paste when cumin seeds begin to splutter.
  3. Fry until the fat separates.
  4. Adding garam masala, coriander powder, chili powder, turmeric powder, Salt, and yogurt ensures that fat separates during the cooking process.
  5. Over high heat, mix in the fish and cook until opaque.
  6. Add the browned onions, coriander, green chilies, and biryani masala to the cooked onion mixture.
  7. Adding cloves, peppercorns, cinnamon, and cardamoms to the oil will make the rice taste delicious.
  8. Once they have darkened a bit, add the rice, water, and Salt to the pan.
  9. The rice should be tender but still hold its shape when mixed well and cooked.
  10. Layer the fish with the rice and sprinkle with the saffron-milk mixture in a serving dish.
  11. For about 15 minutes, bake in an oven or cook on a Tawa on low heat.
  12. Assemble the layers and serve them with raita.

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