Nasuha Blog

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.

Although Dum Aloo is a traditional Kashmiri dish, a lot of variations have come up in this recipe. A few days back, I shared the recipe to make Dum Aloo in Authentic Kashmiri style, which is very different from what we get to eat in restaurants in the name of Dum Aloo. The gravy that we get in the restaurants is much rich and creamy and although it's not the traditional way of making the dish, tastes really good. Use of fresh cream and cashew nut paste in a onion based gravy makes this dish really special and it goes very well with Indian breads. Here is the recipe to make this delicious restaurant style Dum Aloo.


All you need is

Cashew nut - 4 tbsp
Baby potato - 1\2 kg ( if baby potatoes are not available, use regular potatoes cut into small pieces )
Vegetable oil for frying the potatoes
Mustard oil - 4 tbsp
Cloves - 3-4
Cinnamon  - 1 inch piece
Black cardamom - 2
Black peppercorns - 5-6
Onion - 1 and 1\2 cup ( finely chopped )
Ginger garlic paste - 2 tsp
Green chili - 2 ( slit into half )
Tomato puree - 2 tbsp
Yogurt - 1\2 cup
All purpose flour \ Maida - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1\2 tsp
Kashmiri red chili powder - 2 tsp
Garam masala powder - 1\2 tsp
Salt to taste
Honey - 1 tsp
Lemon juice - 2 tbsp
Fresh cream - 2 tbsp



Method of preparation

Soak cashew nuts in a little water for 10 minutes.
Grind the cashew nuts with a little water to make a paste.
Keep aside.
Wash the potatoes and boil them in water, just until soft.
Do not over cook otherwise they will become mushy.
Peel the potatoes and fry them in hot oil till golden brown.
Drain and keep aside.
Heat mustard oil in a pan.
When the oil is hot and fuming, simmer the heat and add cloves, cinnamon, black cardamom and black peppercorn.
Add onion and fry till translucent.
Add ginger garlic paste and green chilies and fry till golden brown.
Add tomato puree and cook for a minute.
Mix yogurt, all purpose flour, coriander powder, turmeric powder, red chili powder, garam masala powder and salt in a bowl.
Add the mixture in the pan.
Add the cashew nut paste.
Add a cup of water and fried potatoes and bring to a boil.
Simmer the heat and cook till oil separate on the sides of the pan.
Add honey, lemon juice, fresh cream and little more water and cook for another minute.
Garnish with fresh coriander.
Serve hot with Naan or laccha paratha.

Kashmiri dum aloo is a very famous Kashmiri recipe made using baby potatoes simmered in a yogurt based gravy flavored with dry ginger powder and fennel, which are the essential ingredients in Kashmiri cooking. I am almost always disappointed after ordering this dish in a restaurant as what is presented is no where close to the authentic preparation. It is rather baby potatoes in a masala gravy or sometimes in a creamy and sweet gravy. During our stay in Almora for an year, I made this friends whose mom was from kashmir. During one of the visits to her home, she made these dum aloo for the lunch and I still have that taste on my tongue. Although I never cooked at that time, I just scribbled the recipe on a piece of paper and gave it to my mom, after which she started to cook this dish pretty often. Here is the recipe to make this authentic and delicious Kashmiri dum aloo.


All you need is

Baby potatoes - 400 g
Oil for frying
Mustard oil - 6 tbsp
Kashmiri dry red chili - 2
Cloves-  3-4
Black cardamom - 2
Green cardamom - 2
Black peppercorns - 5-6
Onion - 1 cup ( finely chopped )
Yogurt - 1 and 1\2 cup
Kashmiri red chili powder - 2 tsp
Turmeric powder - 1\2 tsp
Dry ginger powder - 1 tsp
Garam masala powder - 1 tsp
Saunf \ fennel powder - 2 tsp
Maida \ all purpose flour - 2 tsp
Salt to taste
Fresh coriander for garnishing



Method of preparation

Wash the baby potatoes.
Prick them with a tooth pick all around.
Heat water in a pan.
Add 1 tbsp salt in it.
When it comes to a boil, add the potatoes.
Boil the potatoes till tender.
Do not over cook.
Drain the potatoes.
Peel the skin.
Deep fry the potatoes till golden brown.
Drain and keep aside.
Heat mustard oil in a heavy bottom pan.
When it starts to fume, simmer the heat.
Add Kashmiri dry red chilies, cloves, black cardamom, green cardamom and peppercorns.
Fry for 10 seconds.
Add onions and fry till golden brown.
Whisk yogurt, kashmiri red chili powder, turmeric powder, dry ginger powder, garam masala powder, fennel powder and all purpose flour in a bowl.
When the onions turn golden brown, switch off the heat.
Pour the yogurt mixture in the pan and keep whisking while pouring.
Put the heat again and whisk till the mixture comes to a boil.
Add the potatoes, salt and a cup of water.
Cover the pan with a tight fitting lid and simmer the heat to minimum.
Cook for 10-12 minutes on low heat.
Garnish with fresh coriander.
Serve hot with naan or rice.