Cookbook:Fish Biryani

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Fish Biryani
CategoryFish recipes
Time120 minutes

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Fish biryani is a dish from Cape Malay, South Africa.








  1. Pound garlic and chiles together to make a paste. Mix in the coriander, cumin, lemon juice, turmeric, salt, oil, and tomato purée to make marinade.
  2. Smear fish filets with the marinade. Refrigerate for 1 hour.
  3. Boil the rice and the masoor separately until cooked.
  4. Fry onions in the ½ cup oil until golden in color. Strain out extra oil.
  5. Combine strained onion oil with ghee. Heat, this and use to fry the patties. Keep aside oils in which onions etc. were fried.
  6. Fry fish in separate oil
  7. In a deep bowl add yoghurt, grated tomato, spices and fried onions ( reserve 1 teaspoon of onion for top of rice). Dip fried fish in the marinade for a few minutes. I a large flat bottomed pot, pour the oils that were left aside in which excess oil was poured, add the remaining ghee and oil, the sprinkle some masoor over it.
  8. Arrange fish slices and all marinade over masoor and oil/ghee. Cover with rest of masoor.
  9. Arrange patties over masoor and finally cover the rice. Sprinkle top of rice with the reserved fried onion and hot with ghee.
  10. Sprinkle 1/4 cup water over rice, close lid tightly and put on heat. when pot starts sizzling lower heat and simmer for 30-40 minutes.

Notes & Tricks


On no account must the oil used for frying the fish be used in biryani.