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.

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fish Biryani

Chicken Biryani Recipe

Chicken Biryani Recipe

prep time

10 mins

Cook time 
35 mins

total time

45 mins

Author: Neha Sharma

Ingredients (for Marination)-

• Salt - To taste
• Curd - 2 tbsp
• Turmeric powder - 1/4 tbsp
• Coriander powder - 1 tbsp
• Garam Masala Powder- 1 tbsp
• Black Pepper powder - 1/2 tbsp (Optional) 
• Red Chilly Powder - 1 tbsp
• Ginger garlic paste -1 tbsp

Ingredients for Biryani-

• Basmati rice- 3 cups 
• Chicken- 1/2 kg 
• Onion-1 large (cut lengthwise) 
• Tomato- 2 (finely chopped) 
• Ginger garlic paste -1 tbsp 
• Green chillies- 4 (finely Chopped) 
• Coriander- 1/2 cup (Chopped) 
• Ghee- 6 tbsp 
• Curd-1/4 cup 
• Coconut milk- 1 cup (Optional) 
• Salt - to taste 
• Red Chilly powder - 2 tbsp
• Fennel Powder - 2 tbsp (Optional) 
• Turmeric powder - 1/4 tbsp
• Cumin- 1 tbsp
• Bay leaf- 2 
• Cinnamon- 4 
• Cloves- 5 
• Whole black pepper/Saboot kali mirch- 5
• Cardamom (Black & Green)- 3 each

Method-

1. In a bowl add Chicken pieces, marinate it by using ingredients mentioned under marination list, and let it rest for 1 hour in refrigerator.
2. Rinse and soak the rice for about half an hour in warm water. After half an hour drain the water completely.
3. In a pan heat some oil/ghee and roast the rice until they are aromatic or for about 15 minutes on Low heat (do not add water). 
4. In a pressure cooker heat ghee. Once it is hot, add Cumin, bay leaf, whole black pepper, cloves, cardamom, cinnamon. Stir for a minute or until a nice aroma comes. 
5. Then add onions and chopped green chillies. 
6. Once onions turn slightly brown, add ginger garlic paste and chopped coriander. Stir for about 2 minutes. 
7. Then add tomatoes and saute until the oil separates from masala. 
8. Once done add marinated chicken, red chilly powder, turmeric powder, fennel powder, curd and salt. 
9. Combine everything and saute for 5-10 minutes until it thickens to a gravy consistency. 
10. Now add coconut milk (if using) along with 3 1/2 cup of water (use 4 1/2 cup water if not using coconut milk) to the gravy and bring it to a boil. Once it comes to a boil, add rice and taste the Masalas.
11. Cover the pressure cooker and reduce the flame to lowest, allow it to cook for about 20-30 minutes. (do not increase the flame, otherwise the bottom will get burned.) 
12. After 30 minutes, switch off the flame and allow the pressure to release on its own. 
13. Serve chicken biryani with raita and boiled eggs. 

Notes:

* Process will remain same if in case you are using a rice cooker. 
Dont forget to try Mutton Biryani Recipe. 

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Dumm Biryani

Quick Mutton Biryani Recipe

Quick Mutton Biryani Recipe

This Quick Mutton Biryani Recipe is a very simple yet delicious way of preparing Biryani. Biryani is made in so many different ways across India. The recipe which I am sharing today gives you the flavour of market bought Biryani. It is the easiest way of preparing restaurant style Biryani at home. Dont forget to try chicken Biryani. 

Prep time

30 mins

Cook time

50 mins

Total time

80 mins

Servings: 4
Author: Neha Sharma

Ingredients-

• Mutton- 1 kg (Cut)
• Basmati Rice- 500 gms
• Red Chilli powder- 1 tbsp
• Garam Masala- 1 tbsp
• Turmeric Powder- 1 tbsp
• Ginger Garlic Paste- 8 tbsp
• Green chilli paste- 3 tbsp
• Curd/Yogurt- 1 cup (Beaten) 
• Fried onions- 2 cup
• Coriander Leaves- 2 cup
• Tomatoes- 1/2 cup (Chopped) 
• Ghee- 6 tbsp
• Cardamom- 4 green and 4 black
• Cumin/Jeera- 2 tbsp
• Bay leaves- 6
• Cinnamon Stick- 8 (small) 
• Cloves- 8
• Green Chillies- 6
• Salt- To taste
• Saffron Strands/food colour-1/4 tbsp
• Milk- 1/2 cup

Method-

1. 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.
2. Add soaked rice to the boiling water. Let it cook on a high flame for 12 minutes or until rice is 95% cooked.
3. Once done drain the water using strained and let the rice cool down.
4. In a big bowl take Mutton pieces, add the remaining Ginger Garlic Paste, Chilli paste, yogurt, garam masala, red chilli powder, 1 1/2 cup coriander leaves, remaining bay leaves, green and black Cardamoms, cloves, Cinnamon sticks, 1 cup fried onion, saffron strands/food colour, 2 tbsp of ghee, green chillies. Mix it well and keep it aside for 30 minutes.
5. After 30 minutes, take a pressure cooker add the marinated mutton, chopped tomatoes and milk. At last add oil and mix it well. 
6. Cover the lid and pressure cook the Mutton for 4 whistles, after 4 whistles let the pressure release on its own.
7. To layer the Biryani take a new pan, layer half of Mutton gravy and top it with a layer of cooked rice (don't press the rice).
8. Drizzle 1 tbsp of ghee, fried onions and coriander leaves. 
9. Repeat the layers (at last you will have a layer of cooked rice along with ghee, fried onions and coriander leaves as topping). 
10. Let it cook for 14 minutes ( 7 minutes on high flame and 7 minutes on low flame, do not pressure cook it). 
11. Serve hot with Raita. 

Mutton Biryani