Sunday, July 19, 2015

Fish Dum Biryani

Fish Biryani is in my to-do list for long time..But was resisting to try, since we shouldn't use yogurt/ cheese with seafood....So I made it with coconut milk here..It is the reverse type of layering the usual dum biryanis..Fish will be on the top and rice on bottom..Use widest pan available in home, as we will layer in the pan itself..It has a very nice fish flavor  in the rice too..Adjust spices according to your taste...The below recipe will provide a mild spicy biryani..Do try for a change and enjoy..


Fish(Tilapia)1 lb
Raw Papaya paste1.5 tsp
Onion1 medium
Cilantro chopped1/2 cup
Mint chopped1/2 cup
Tomato1 small
Coconut milk1/2 cup
Bay leaves4
Ginger1 small piece
Garlic2 pod
Fennel seeds1 tsp
Pepper1 tsp
Turmeric powder 1 tsp
 Red Chilli powder4 tsp
Fried onion1/2 cup
Basmati rice1.5 cup
Oil2 tblsp
Saffron 2 pinch


Take pepper, fennel seeds, ginger, garlic.curry leaves, turmeric powder, red chilli powder in a mixer jar..

Add little lemon juice, salt and coconut oil and make a fine paste...Marinate fish in this paste for at least half an hour..

Take a wide pan and shallow fry the fish in oil...Keep aside..

Add/remove oil as needed from the pan ...Add cinnamon, cardamom, cloves and bay leaf..Add sliced onion and fry till transparent..Add mint and cilantro and fry..

Add chopped tomato, red chilli powder, salt and fry till raw smell goes off...Add coconut milk...

Cook till masala thickens...Remove half of the masala and keep aside..Soak Basmati rice in water for 1/2 an hour and half cook it with little salt and oil...Add a layer of  rice..Add fried onion, chopped cilantro and mint...

Add the reserved half of the masala prepared, another layer of rice..Top with mint, cilantro and the finally the fried fish on top...Make two or three layers...

Add saffron soaked in water on top..Close with a lid and cook in the lowest flame for 20 minutes...

Take from bottom and serve..Don't mix the rice so that all color rice will be there in the plate..