Ingredients

• 2 cup - basmati rice
• For the Bouquet Garnish:
• 10 - black pepper corns
• 2 inch stick - cinnamon
• 3 - brown cardamoms
• 10 - cloves
• 4 - bay leaves
• 1 pinch - mace
• 1 tsp - caraway seeds
• 1 tbsp - lemon juice
• 1 tsp - salt
• For the Fish:
• 1 kg - fish pieces
• Make a Paste with little water: 2 tbsp - gram flour
• 2 tbsp - lemon juice
• 2 large onions, sliced
• 2 - bay leaves
• 3 tbsp - ginger-garlic paste
• 2 - green chillies, chopped
• 1.5 - red chilli powder
• 1 tbsp - coriander powder
• 1 tsp - salt
• Powdered Together:
• 4 tbsp - coriander seeds, chopped
• ¾ cup - clarified butter
• ½ tsp - carom seeds
• 4 - green cardamoms
• 400 g - yoghurt
• 6 - cloves

How to Make Fish Dum Rice

• For the Fish:
• Smear the fish with the paste and keep aside for 30 minutes. Wash fish and pat dry
• Soak basmati rice in water for 30 minutes
• Boil the rice in water along with salt, bouquet garnish and lemon juice
• Cook till 90% done and drain
• Discard the bouquet garnish
• Heat ½ 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 sec
• Add the whisked yoghurt 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 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