Fish Biryani





Product Description

Shan Fish Biryani Mix has a perfect blend of rich and aromatic spices to help you rejoice the traditional taste of Fish Biryani.


50g Serving Suggestion
  1. Salt
  2. Red Chili
  3. Paprika
  4. Turmeric
  5. Coriander
  6. Green Cardamom
  7. Carom, Fenugreek Leaves
  8. Dried Mango Powder
  9. Black Pepper
  10. Clove
  11. Garlic
  12. Acid: Citric Acid
  13. Maltodextrin
  14. Hydrolyzed Soy Protein
  15. Cane Sugar
  16. Canola Oil
  17. Anticaking Agent: Silicon Dioxide

No Preservative

No Artificial Food Color

Allergy Guide

  1. May contain traces of Sulphite, Sesame, Mustard, Gluten and Tree Nuts.
Serving Size
Servings Per Container
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat 0g 0%
Saturated 0g 0%
Cholesterol 0mg 0%
Sodium 1670mg 70%
Total Carbohydrate 2g 1%
Dietary Fibre 1g 4%
Sugars 0g
Protein 0g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
Percent Daily Values are based on a 2,000 calorie diet.



As per 50 gram

Ingredient Required


cubes/fillets (boneless)

Rice, Basmati

750g/3 ½
washed & soaked for 30 minutes


3 medium/300g
finely sliced

Garlic Paste

2 tablespoons

Plain Yogurt

1¼ cups/250g

Soya Leaves

½ cup

Cilantro/Fresh Coriander

½ cup

Green Chilies

10-15 small whole
slit from one side

Lemon Juice

4 tablespoons

Oil / Ghee

1½ cups/250ml

Shan Fish Biryani Mix

1 packet

Steps of Cooking

  1. Mix lemon juice Shan Fish Biryani Mix and garlic. Apply the mixture to the fish and set it aside to marinate for half an hour.
  2. Heat half a cup of ghee/oil and fry 2 sliced onions for few minutes. Then add marinated fish, green chilies and fresh coriander. Fry until oil separates from the masala. Stir in yogurt. Cover and cook on medium heat until the fish is tender. Avoid over stirring the fish.
  3. Separately: Take 2 tablespoons of ghee/oil and fry the soya leaves for about 2 minutes. Add 12 glasses of water and 2 tablespoons salt. Bring to boil and add the soaked rice. Cook until the rice is three quarter tender. Then drain the liquid thoroughly.
  4. Spread half the rice in a pot and evenly pour the cooked fish and masala over it. Then spread and cover it with remaining rice.
  5. Heat the remaining 1 cup oil/ghee and fry the remaining 1 sliced onion until golden. Pour this evenly over the rice. Cover and cook on low heat until the rice is tender.