Fried Fish Dum Biryani

Name: Fried Fish Dum Biryani
Total time: 4500 s
Yield: 4-5 persons
Cuisine: Indian
Ingredients: 600 grams Boneless fish fillet; 1 tsp chili powder; 1 tsp kashmiri chili powder; 11/2 tsp coriander powder; 3/4 tsp cumin powder; 2 tsp ginger garlic paste; 2 tsp lemon juice; as required salt; as required Oil for frying; 1/2 onion, small; 1 inch ginger; 5 garlic cloves; 2 green chili; 2 tbsp oil; 2 onion, medium-size; 2 tomato, medium-size; 1/4 tsp turmeric powder; 2 tsp kashmiri chili powder; 1 tsp fennel powder; 4 tsp biryani masala; 4 tbsp coriander leaves, chopped; 3 tbsp mint leaves, chopped; 1 green chili, slit; as per taste salt; 1 1/2 cup Basmati rice; 5 cups water; 4 green cardamom; 4 cloves; 2 inch cinnamon stick; 1 bay leaf

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#thc #thcweek9

Fried Fish Dum Biryani is a hyderabdai style dum biryani recipe. It is spicy, flavorful and delicious biryani. Fish biryani is prepared by layering fried fish on a layer of basmati rice, onion-tomato gravy and finally put to dum and cooked to perfection. This biryani tasted super yummy though the process was quite legthy but it was worth the effort.

For this recipe I have used boneless white fish fillets. But you can use any fish of your choice with or without bone. Fish fillets are marinated with spices and pan fried. Onion tomato gravy is prepared with spices and herbs. Basmati rice is cooked with whole spices which is then layered with onion tomato gravy, fried fishand drizzled with saffron milk, fried onion, ghee, rose water and dum cooked. Serve & enjoy it with raita and salad.

#thc #thcweek9

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

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Ingredients

1 hour 15 minutes

4-5 persons

For marinating fish :
600 gramsBoneless fish fillet
1 tspchili powder
1 tspkashmiri chili powder
11/2 tsp coriander powder
3/4 tspcumin powder
2 tspginger garlic paste
2 tsplemon juice
as required salt
as required Oil for frying
Onion - chili paste :
1/2onion, small
1 inchginger
5garlic cloves
2green chili
For gravy :
2 tbspoil
2onion, medium-size
2tomato, medium-size
1/4 tspturmeric powder
2 tspkashmiri chili powder
1 tspfennel powder
4 tspbiryani masala
4 tbspcoriander leaves, chopped
3 tbspmint leaves, chopped
1green chili, slit
as per taste salt
For cooking rice :
1 1/2 cup Basmati rice
5 cupswater
4green cardamom
4cloves
2 inchcinnamon stick
1bay leaf
1/2 tspshahi jeera
2 tspghee
1 1/2 tsp salt
For layering biryani :
1onion, medium-size fried until golden
as required few strands saffron
4 tbspmilk
4 tspghee
2 tbsprose water

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Steps

1 hour 15 minutes

1

In a bowl take cleaned fish fillets and add in all other ingredients mentioned for marination. Mix well to coat the fish fillets and let it marinate for 20 minutes.
2

Meanwhile, soak saffron strands in warm milk. Wash basmati rice and soak for 30 minutes. Slice & fry 1 medium-size onion until golden.
3

To fry the fish fillets, heat oil in pan. Place fillets in pan and fry them both sides until cooked. Remove onto a plate and keep aside. Fry for other fillets too. Reserve oil that is left after frying fish.
4

To prepare onion-chili paste, take roughly chopped onion, ginger, garlic, green chili in a mixer jar and grind to a paste. Add 1 tbsp water if required.
5

TO prepare gravy, in another pan heat oil and add in sliced onions. Fry until golden. Add in prepared onion-chili paste and fry until raw smell goes away. Add in 1 chopped tomato and fry until tomatoes are soft.
6

Puree another tomato and add it to the pan along with spice powders and fry well. Add 1/4 cup water and cook until oil separates. Add in reserved fish fried oil for added flavors.
7

Add in chopped coriander and pudina leaves, slit green chili and fry for 2-3 minutes.
8

To cook basmati rice, take water in large pot and let it come to boil. Add whole spices, salt, ghee and stir to dissolve salt. Add in drained basmati rice and cook until 80% cooked.
9

Meanwhile in another large heavy bottom pot brush base with 2 tsp ghee. Once rice is cooked 80% strain half of the rice with a strainer and spread it in heavy bottom pot. Spread the prepared gravy over the rice uniformly.
10

Place the fried fish side by side on top of gravy. Strain water from the remaining cooked rice and spread it over the fish fillets. Add 2 tsp melted ghee, rose water, saffron milk and fried onions. Close the lid tightly and cook on low heat for 10 minutes. Switch off the flame and let it rest for 15 minutes before giving a gentle mix and serving.
11

Serve Fried Fish Dum Biryani with raita and salad.