Easy Fish Dum Biryani Recipe

Easy Fish Dum Biryani Recipe

The sheer joy of eating fish is known only to the lovers of seafood. Those who can’t seem to go beyond the foul smell associated with it miss out on a great expanse of culinary wonders that are delectable and so satisfying. The silken texture of fish when coupled with indigenous spices and local cooking techniques, renders an exquisite experience to the palate. Fish consumption has alot of health benefits. Its rich nutritional profile that comes studded with essential micronutrients including omega 3, protein, B vitamins, selenium and vitamin D among others, makes it a much sought after item among fitness enthusiastic.

Source- NDTV Food

Fish is probably one of the easiest items to cook and goes well with most ingredients. Its versatility is astonishing. Its delicate texture makes experimentation easy and today I am going to share a delicious and easy Fish dum Biryani recipe with you. 

prep time

15 mins

Cook time 
35 mins

total time

50 mins

Author: Neha Sharma

Ingredients-

• Boneless fish- 500 grams
• Basmati rice- 500 grams
• Onions- 4 (Cut in thin long slices, deep fried until golden brown)
• Turmeric powder- 1/2 tbsp
• Red chili powder- 1 tbsp
• Lemon juice- 1/2 lemon
• Ginger garlic paste- 6 tbsp
• Green chilli paste- 3 tbsp
• Mint leaves- 1/4 cup
• Curd- 300 grams
• Ghee- 2 tbsp
• Jeera/Cumin- 2 1/2 tbsp
• Fennel seeds/saunf- 1 tbsp
• Star anise- 1
• Cloves - 8
• Cinnamon stick - 6 pieces (1 inch each)
• Cardamom, Black & Green - 4 each
• Bay leaf - 3
• Oil- 6 tbsp
• Salt- as required

Method-

1. Clean and cut fish fillets into pieces and keep aside.
2. Wash and soak rice in warm water for 20 minutes, in a pan with boiling water(3-4 litres of water) add salt, 1 tbsp cumin, 4 clove, 3 bay leaves, 5 tbsp of Ginger Garlic Paste, 2 tbsp of green chilli paste, 4 cinnamon sticks, 1 tbsp ghee, 2 green and 2 black Cardamoms. Allow the water to boil for 3 minutes.
3. Add soaked rice to the boiling water. Let it cook on a high flame for 12 minutes or until rice is 90% cooked.
4. Once done drain the water using strained and let the rice cool down.
5. Dry roast 1 1/2 tbsp cumin seeds, 1 tbsp of fennel seeds, 4 Cardamom, 2 cinnamon sticks, 4 cloves, 1 star anise in a pan for 3 minutes.
6. Once done, grind it into a fine powder. 
7. Heat oil for deep frying in a pan or pot, cut 4 onions into thin long slices and add them to the oil. 
8. Fry until they turn into golden brown color, strain out excess oil with a tissue paper to make them crispy.
9. In a bowl, add salt, turmeric powder, red chili powder, 2 tbsp of biryani masala (which we created in step 5 & 6) and mix well.
10. Add 5 tbsp of oil, 2 fried onions (reserve half for later use), remaining ginger garlic paste, remaining green chilli paste, lemon juice, whip the yogurt and add it to the mixture, mix everything really well.
11. Add the fish pieces and mix gently. Let it rest for 30 minutes.
12. To cook and layer the Biryani grease a pot with oil (do not use pressure cooker).
13. Layer bottom of the pan with marinated fish and top it up with cooked rice (don't press the rice).
14. Drizzle 2 tbsp of ghee, fried onions, mint leaves and coriander leaves. 
15. Cover the pot with aluminium foil and close with lid.
16. Keep a thick pan/tawa on the flame and place the cooking pot over it.
17. Cook on high heat for first 15 minutes then turn the heat to low and cook for another 10 minutes.
18. Transfer the biryani into serving bowl turning the pot upside down.

Follow Pinterest