For some reason when ever we decide to eat non veg food, it's either chicken or mutton that comes to my mind. I am so used to eating chicken and mutton in the name of non vegetarian food that it takes a little extra effort to cross my limits and think about sea food and fish. That is the reason you will find very few fish recipes on the blog. But now I will try to make a conscious effort and try to make more of fish recipes as it is not only tasty is also very good for health as well. This Fish Dum Biryani is a perfect start and you will love how well the fish blends with the flavorful rice and masala. I have used Seer fish to make this recipe but you can use any fish of your choice. Here is the recipe to make this delicious and flavorful Fish Dum Biryani.


All you need is

For the rice

Long grain basmati rice - 2 cups
Cloves \ Laung - 2-3
Black peppercorns \ Kali mirch - 5-6
Black cardamom \ Badi ilachi - 2
Cinnamon \ Dalchini - 1 inch piece
Lemon juice - 1 tbsp
Ghee - 1 tbsp
Salt - 2 tsp
Kewra essence - 4-5 drops

For the fish

Fish - 500 g ( I used seer fish. )
Hung curd - 2 tbsp
Red chili powder - 1 tsp
Turmeric powder - 1\2 tsp
Garam masala powder - 1 tsp
Salt to taste
Lemon juice - 2 tbsp
Oil - 3 tbsp
Onion - 1 cup ( thinly sliced )
Ginger garlic paste - 2 tsp
Green chili - 2 ( slit into half )
Tomato - 1 cup ( chopped )

For layering

Onion - 1\4 cup ( thinly sliced and fried in hot oil till crisp and golden brown  )
Cashew nuts - 5-6 ( fried till golden brown )
Saffron  - a pinch ( soaked in a tbsp water )
Fresh mint - 3 tbsp ( chopped )
Fresh coriander - 3 tbsp  ( chopped )
Ghee - 2 tbsp


Method of preparation

For the rice

Wash and soak the rice for 30 minutes.
Drain the water.
Add all the remaining ingredients in rice along with 4 cups of water and cover and cook till 80% done.

For the fish

Wash the fish nicely.
Mix hung curd, turmeric powder, red chili powder, garam masala powder, salt and lemon juice in a bowl.
Coat the fish pieces with this marinade and keep aside for 20 minutes.
Heat oil in a pan.
Add onion and fry till they are slightly browned.
Add green chili and ginger garlic paste and fry till onions are nicely browned.
Add tomato and half cup water and cook for 2-3 minutes.
Add the fish pieces along with the marinade.
Cook for 5-6 minutes till fish is done.

For layering

Take a big pot.
Transfer half of the rice in 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 saffon soaked in milk.
Add 1\4 cup water.
Pour the ghee.
Cover the pot tightly with a lid and keep some heavy weight over it.
Let the biryani cook on very low heat for 15-20 minutes.
Give a gentle mix.
Garnish with fried onions and fried cashew nuts.
Serve hot with mix veg raita.