Fish biryani

                                                      FISH BIRYANI / FISH DUM BIRYANI

INGREDIENTS

• Aged [ purani ] basmati long grain rice – 250 gms
• Fish – 300 to 400 gms [ pomfret ,king fish or any boneless fish ]
• Onion finely sliced – 1 large
• Tomato finely chopped – 1
• Ginger garlic paste – 1 tbsp.
• Whole garam masala for tempering as well as for cooking the rice [ few ] – cinnamom + green and black cardamom + star anise + bay leaves + sai jeera + black pepper + clove
• Oil + ghee – 2 or 3 tbsp
• Curd – ½ cup
• Finely chopped coriander and mint leaves – ½ cup
• Salt as per taste
• Kesari colour – 1 tsp [mixed in 2 tbsp water] OR saffron mixed in milk
• Foil and a old tava for dum
• Red chilli pwdr – 1 ½ tsp [as per taste ]
• Turmeric pwdr – ½ tsp
• Coriander pwdr – 2 tsp
• Garam masala pwdr – 2 tsp
• Lemon juice – 1 tbsp
• Kewra and rose water 1 tsp of each
• Ghee – 1 tbsp [for dum optional ]
• Fried onion and cashew nut for garnishing

PREPARATION

Marinating the fish

INGREDIENTS

• 1 tsp Chilli pwdr
• ½ tsp garam masala
• 1/4 tsp Turmeric pwdr
• 1 tsp ginger garlic paste
• Lemon juice – tbsp
• Salt as required
• Oil to deep or shallow fry the fish

METHOD 

1 – Clean ,wash and rinse the fish .Pat dry it with a kitchen towel. Make a mixture of the above marinating ingredients. Apply it all over the fish and marinate it for min ½ an hour or  more. Fry the fish and keep aside.

2 – Wash and soak the rice for 30 mins. Boil water in a big pan with few whole garam masala. Add rice and salt and cook till 75 %.[ enough salt as to be added as we drain the water in which it is cooked  and don’t cook the rice fully.]  Drain the excess water and keep it aside.

METHOD

Take a thick bottom pan.

Heat oil + ghee and add the whole garam masala .

Add sliced onions and fry till light brown .

Add the ginger + garlic paste and fry till raw smell leaves.

Add tomatoes and fry till oil separates.

Make the flame low and add turmeric + chilli pwdr + coriander + garam masala pwdr ad fry for few seconds.

Add coriander and mint leaves, fry till it shrinks .

Add curd + lime juice + salt and mix well.

Arrange the fried fish pieces.

Keep a hot tava on low flame.

Place this pan on the tava .

Add the 75% cooked rice on top of the egg mixture.

Sprinkle colour , ghee and kewra essence or rose water.

Cover it with foil and pack it on all asides by pressing the foil.

Place the lid with a heavy object on top.

Dum it for 15 – 20 mins on very low flame.

Allow it to cool..

Open the lid sprinkle fried cashew nuts + fried onions .

Serve it with salad, kachumbari , raita, mirchi ka salan, pickle ,boiled eggs or fried papad.

NOTES – 

1. Use white coloured firm fish ,which will not break on cooking.
2. Use good quality basmati rice .
3. Instead of masala pwdrs you can use biryani masala pwdr .
4. I have added garam masala pwdr while frying the fish to avoid the fishy smell .

for more tips to cook biryani ,refer to my biryani recipes below .

1. Chicken biryani
2. Kacchi murg ki dum biryani
3. Hyderabadi dum biryani
4. Prawns biryani recipe
5. Biryani recipe

FOR MORE RECIPES CLICK ON THE NAMES BELOW:- 

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5. COOKING TIPS –  https://maryzkitchen.com/?s=cooking+tips
6. TIPS FOR BUYING AND COOKING FISH – https://maryzkitchen.com/?S=Fish
7. TIPS FOR BUYING AND COOKING CHICKEN – https://maryzkitchen.com/?S=Chicken
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