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Spice Mix:



  • Fish steak 1.0 kg
  • Spice mix 25.0 g
  • Corn oil 60.0 ml


  • Corn oil 100.0 ml
  • Red onions, sliced 300.0 g
  • Garlic cloves, minced 30.0 g
  • Ginger, minced 20.0 g
  • Spice mix 25.0 g
  • Yogurt, full fat 100.0 g
  • Dried lemon 1.0 pc
  • Cinnamon 1.0 pc
  • Black pepper, whole 3.0 g
  • Bay leaves 2.0 pc
  • Cloves 1.0 g
  • Cardamom 5.0 pc
  • Green chilies, fresh 2.0 pc
  • Coriander, freshly chopped 50.0 g


  • Fresh coriander leaves 20.0 g
  • Fried shallots 20.0 g

Nowadays, many diners are driven by an overwhelming desire to be healthy but still not sacrifice on flavor. This lighter version of Biryani doesn’t pull its punches; you still get the goodness of Biryani but with much fewer calories with a healthier choice of protein.



  1. Spice Mix:

    • Mix all the ingredients together to create the spice mix.
  2. Rice:

    • To cook the rice, bring water to a boil and add the Knorr Professional Fish Stock Powder. Stir well to dilute the powder into the water.
    • When the water comes to a boil, add the pre-soaked rice. Cook the rice until 70% done. After which, drain the rice from the liquid and set it aside.
  3. Fish:

    • For the fish, marinate the steaks with 25g of the spice mix and 60ml of oil for about 30 minutes.
    • Pre-heat the oven to 350°F/190°C.
    • Roast the fish for about 10-12 minutes or until cooked through.
  4. Masala:

    • To make the masala, heat oil in a pan.
    • Sauté the onions, garlic and ginger until fragrant.
    • Add the spice mix.
    • Stir in the yogurt. Continuously stir to combine.
    • Add the whole spices, green chilies and coriander.
    • Continue to cook the masala for 7-10 minutes to render the oil. Turn off the heat and set aside.
    • In a separate thick bottomed pot, place a layer of masala in the bottom of pot.
    • Top the masala with a layer of rice, then 2-3pcs of fish steak, coriander leaves. Repeat this to make another layer.
    • Cover the pot and let it cook over low heat for 10-15 minutes or until the rice is cooked al dente.
  5. Garnish:

    • Garnish with fresh coriander and fried shallots.