Ingredients

• 2 cups - basmati rice, soaked in water for 30 minutes
• For the bouquet garnish:
• 10 - black pepper corns
• 2 stick - cinnamon
• 3 - brown cardamoms
• 10 - cloves
• 4 - bay leaves, mace, a generous pinch
• 1 tsp - caraway seeds (shahi jeera)
• 1 tbsp - lemon juice
• 1 tsp - salt
• For the Fish:
• 1 kg - fish pieces
• Make a paste with a little water: 2 tbsp - gram flour, 1 tsp - salt, 2 tbsp - lemon juice (Smear the fish with the paste and keep aside for 30 minutes. Wash fish and pat dry)
• 2 - large onions, sliced
• 2 - bay leaves
• 3 tbsp - green chillies
• 2 - green chillies, chopped
• 1.5 tsp - red chilli powder
• 1 tbsp - coriander powder Powdered together:
• 1.5 tsp - carum seeds
• 4 - green cardamoms
• 6 - cloves
• 400 g - yogurt
• 4 tbsp - coriander leaves, chopped
• 1.5 cup - clarified butter

How to Make Fish Dum Biryani

• Boil the rice in water along with salt, bouquet garnish and lemon juice
• Cook till 90% done and drain. Discard the bouquet garni.
• Heat 1.5 cup clarified butter in a pan. Saute bay leaves and fry onions till pink.
• Now add the ginger, garlic paste and green chillies. Saute till brown
• Add the coriander and red chilli powder and saute for 15 seconds.
• Add the whisked yogurt and caraway seeds, cardamom and clove powder and cook for 5 minutes.
• Now slide in the fish pieces and cook for about 5 minutes. Remove from heat.
• Sprinkle the coriander leaves and 1 tbsp of lemon juice on the fish. Layer the fish on the rice
• Pour the balance melted clarified butter evenly over the rice. Close with a tight lid and seal with dough
• Place the pan on top of a griddle on very low heat and cook for 6-8 minutes