Photo of Fish biryani by WW

Fish biryani

Points® value
Total Time
30 min
5 min
25 min
Whether Friday night shouts ‘fish supper’ or ‘fakeaway’ to you, the whole family will love this tasty combination of the two


Calorie controlled cooking spray

4 spray(s)

Curry paste

30 g, madras

Cardamom Pods

3 g, 3 pods

Brown basmati rice, dry

280 g

Vegetable stock cube

1 cube(s), to make 600ml stock

Peas, fresh or frozen

150 g, frozen

Cod, raw

400 g, skinless fillets

Coriander, fresh

2 tablespoon(s), roughly chopped, plus extra leaves to serve

Lime Juice, Fresh

1 tablespoon(s)

Chilli, green or red

1 individual, deseeded and finely sliced, to serve


1 medium, cut into wedges to serve


  1. Mist a medium nonstick pan with cooking spray and fry the madras curry paste for 1 minute over a medium heat until fragrant. Add the cardamom pods and rice, then stir to combine. Pour in the stock and bring to a simmer. Reduce the heat to low and cook for 15 minutes.
  2. Add the peas to the pan with the rice and stir to combine. Arrange the fish on top of the rice, then cover and cook for 5 minutes until the liquid is absorbed and the fish is opaque. Use a fork to gently flake the fish into the rice. Season to taste, then stir in the coriander and lime juice.
  3. Divide the biryani between bowls, discarding the cardamom pods, then top with the extra coriander and the chilli. Serve with the lime wedges on the side.


You can use any curry paste you have to hand in this recipe