Fish Dum Biryani

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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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

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