Fish Dum Biryani / Rice cooked with Spices and Fish

• Seafood

  • 1 Fish

• Produce

  • 1 Coriander - 3 tbsp, Fresh
  • 1 Green chili
  • 1 Mint - 3 tbsp, Fresh
  • 1 Onion
  • 1 Onion - 1 cup
  • 1 Tomato - 1 cup

• Refrigerated

  • 2 tbsp Hung curd

• Condiments

  • 2 tsp Ginger-garlic paste
  • 3 tbsp Lemon juice

• Pasta & Grains

  • 2 cups Basmati rice, Long grain

• Baking & Spices

  • 2 Cardamom / badi ilachi, Black
  • 1 Cinnamon / dalchini
  • 2 Cloves / laung
  • 1 powder tsp Garam masala
  • 5 Peppercorns / kali mirch, Black
  • 1 tsp Red chili powder
  • 1 Saffron
  • 2 tsp Salt
  • 1 Salt
  • 1/2 powder tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Oil

• Nuts & Seeds

  • 1 Cashew nuts

• Dairy

  • 3 tbsp Ghee

• Other

  • Kewra essence - 4-5 drops

Found on whiskaffair.com

Description

Ingredients

• 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 - ½ 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 - ¼ 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

Directions

• 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 its 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.
• Add ¼ 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.