14 December 2012,01:49 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Marinate the fish salt, turmeric powder, and red chilli powder. Set it aside for about 10 - 15 minutes.
  • Heat oil in a heavy base pan. Add the whole red chillies. When the colour turns, add in the fish pieces and fry them well on both sides.
  • Sprinkle garam masala, coriander leaves, and the lime juice.
  • Boil about 6 - 6½ glasses of water with ghee, caraway seeds and a little salt.
  • When the water comes to a boil, add the rice and cook for about 10 - 12 minutes or until it is almost done. Drain excess water.
  • Take a heavy bottomed pan and smear it with oil. Place half the rice in the pan. Carefully place the fish over the rice.
  • Cover it with balance rice. Sprinkle the melted ghee and a little water.
  • Cover and cook on medium- high flame for about 2 minutes and then simmer to low flame for about 10 - 12 minutes till the dish steams.
  • Transfer the biryani into a flat serving dish. Serve steaming hot.


  • 250 grams long grain rice, rinsed, soaked and drained
  • 500 grams fish, deboned  and washed
  • 75 ml IDHAYAM sesame oil
  • ½ teaspoon turmeric
  • 2 teaspoon red chilli powder
  • 6 dry red chillies, broken
  • 1 teaspoon garam masala
  • A few sprigs of fresh green coriander, chopped
  • Juice of 1 lime
  • 1 teaspoon caraway seeds
  • 2 tablespoon melted ghee
  • Salt, to taste

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