tuna fish biriyani

tuna fish biriyani

Tuna Fish Biriyani


 This easy to digest fish biriyani is  perfect for lunch and you feel very light at your stomach.For fish biriyani, fish with good amount of fluh

should be used. Tuna or Choora fish is available almost all the seasons in Kerala and everyone likes this fish.

Good cuts from the fish  fillet is marinated with spices, shallow fried and then slowly cooked in a thick gravy and then dum cook layered with basmati rice.



  • Tuna fish- 600 gms, big dices
  • Basmati rice- 400 gms
  • Coconut oil – 100 ml
  • Onion – 2 big, slced
  • Tomato – 2 medium, sliced
  • Ginger and garlic paste – 1 Tbsp
  • Turmeric powder – 1 Tsp
  • Chilly powder- 1 Tbsp
  • Coriander powder – 1 Tsp
  • Fenugreek – 1/2 Tsp
  • Yogurt – 75 gms
  • Black pepper powder – 1 Tsp
  • Ghee or vegetable oil- 1 Tbsp
  • Water – 400 ml
  • Cardamom – 4 pcs
  • Cloves – 4 pcs
  • Bay leaves – 2 pcs
  • Cinnamon- 1 pcs
  • Coriander leaves- 2 Tbsp, chopped
  • Mint – 1 Tbsp, chopped
  • Salt to taste


  1. Clean, wash and cut fish into big dices.
  2. Marinate fish with gingergarlic paste ( reserve half for the gravy), turmeric, coriander powder, turmeric and salt and refrigerate for about 30 minutes.Refrigerating fish will help the marination to go inside the effectively.
  3. Wash and soak the rice for 15 minutes. Before soaking , please read the cooking instruction for the rice as the soaking time of different rice may vary for different brands.
  4. Shallow fry the fish until it is almost done and keep aside.
  5. To make the gravy for the fish, heat coconut oil in a medium sized pot and  saute onion until it is soft.
  6. Add gingergarlic paste, cook until the flavor is apparent.
  7. Now add the powdered spices such as turmeric, chilly, coriander and fenugreek and continue to cook.
  8. Once the oil has come on top, add tomatoes and cook until the whole mixture has cooked well.
  9. Add yogurt and mix well.
  10. Add the shallow fried fish, mix slowly to immerse the fish pieces inside the gravy. Make sure to cover the fish with the gravy and slow until the fish is cook and remove from the fire.
  11. To make the biriyani rice, in a medium sized pot, heat oil and add whole spices such as cinnamon, cloves, cardamom and bay leaves.
  12. Add rice and cook until the rice is crispy.
  13. Add boiling water and salt, bring to a boil and cook on a  simmering fire until the rice is cooked.
  14. Remove from the fire and make the rice flaky using back side of the spoon.
  15. Now you need to layer the biriyani. To layer the biriyani, in a pot, first you need to spread the rice. Then add one layer of fish with gravy, make sure to spread the gravy all around the pot.
  16. Repeat one more layer and cover with an airtight lid.
  17. You can dum cook the biriyani in a medium hot oven or on a hot plate.
  18. Serve garnished with fried onions, chopped coriander and mint leaves.

Marinate tuna fish with gingergarlic paste.


Shallow fry the fish till almost cooked.


Saute onion, add spices…


Add yogurt and fish and mix gently in the gravy.



Layer the rice and fish masala and dum cook.





Bone Appetite & Happy Cooking!



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