For some purpose whilst ever we decide to consume non veg meals, it’s either bird or mutton that comes to my thoughts. i am so Fish Dum Biryani used to consuming fowl and mutton in the name of non vegetarian meals that it takes a little extra attempt to move my limits and think about sea food and fish. that is the cause you may discover very few fish recipes at the weblog. however now i will try and make a aware effort and try to make more of fish recipes as it isn’t always only tasty is likewise superb for health as properly. This Fish Dum Biryani is an ideal begin and you’ll love how nicely the fish blends with the flavorful rice and masala. i’ve used Seer fish to make this recipe however you may use any fish of your desire. right here is the recipe to make this scrumptious and flavorful Fish Dum Biryani.
For the rice
lengthy grain basmati rice – 2 cups
Cloves / Laung – 2-three
Black peppercorns / Kali mirch – five-6
Black cardamom / Badi ilachi – 2
Cinnamon / Dalchini – 1 inch piece
Lemon juice – 1 tbsp
Ghee – 1 tbsp
Salt – 2 tsp
Kewra essence – four-5 drops
For the fish
Fish – 500 g ( I used seer fish. )
Hung curd – 2 tbsp
red chili powder – 1 tsp
Turmeric powder – half of tsp
Garam masala powder – 1 tsp
Salt to taste
Lemon juice – 2 tbsp
Oil – three tbsp
Onion – 1 cup ( thinly sliced )
Ginger garlic paste – 2 tsp
green chili – 2 ( slit into 1/2 )
Tomato – 1 cup ( chopped )
Onion – 1/four cup ( thinly sliced and fried in warm oil till crisp and golden brown )
Cashew nuts – five-6 ( fried until golden brown )
Saffron – a pinch ( soaked in a tbsp water )
clean mint – 3 tbsp ( chopped )
fresh coriander – three tbsp ( chopped )
Ghee – 2 tbsp
For the rice
Wash and soak the rice for 30 minutes.
Drain the water.
add all of the ultimate substances in rice in conjunction with four cups of water and cowl and cook dinner until 80% achieved.
For the fish
Wash the fish nicely.
blend hung curd, turmeric powder, red chili powder, garam masala powder, salt and lemon juice in a bowl.
Coat the fish portions with this marinade and preserve apart for 20 minutes.
heat oil in a pan.
upload onion and fry till they are barely browned.
add green chili and ginger garlic paste and fry till onions are properly browned.
add tomato and 1/2 cup water and cook for two-three minutes.
upload the fish pieces in conjunction with the marinade.
prepare dinner for 5-6 minutes until fish is carried out.
Take a big pot.
transfer half of of the rice inside the pot.
Layer with the fish and it’s masala.
Sprinkle half of the browned onion, coriander, mint and saffron soaked in milk.
top with the remaining rice.
Sprinkle the remaining onion, coriander, mint and saffron soaked in milk.
upload 1/four cup water.
Pour the ghee.
cover the pot tightly with a lid and hold a few heavy weight over it.
allow the biryani cook on very low warmness for 15-20 minutes.
provide a gentle blend.
Garnish with fried onions and fried cashew nuts.
Serve warm with mix veg raita.