King Fish Dum Biryani Recipe

There are times when I hear people say they don’t like fish biryani because of the smell. Fat in fish releases a fishy smell even if it is fresh. Adding shallow-fried fish to the gravy gets rid of that smell, and it greatly enhances the flavor of the fish. This whole process has been simplified to the greatest extent possible.

How to make fish biryani:

Here are the steps I have divided into different categories for an easier understanding of the biryani process:

• Marinating and frying fish
• For the Fish Masala, grind the ginger-garlic paste
• Cashews, raisins, and onions are fried to prepare for the Dum Process
• Rice that has been half-cooked
• Fish Masala Recipe
• Dum Process

King Fish Dum Biryani Recipe: How to make it?

To make this recipe perfectly, there are a few key steps.

This recipe uses fish as its main ingredient. While cooking, the fish should not break. Frying the fish first is a simple trick for this. The firmness and ease of handling are gained by frying. Second, the rice must be perfectly cooked. It is important to serve Biryani hot at all times. Additionally, you need to pay attention to the dum process.

FIXINGS

MARINADE

6 to 7 medium King fish Steaks
1 tsp bean stew powder
1/4 tsp turmeric powder
1/2 tsp ginger-garlic glue
1/4 tsp pepper powder

Salt as required
1 tsp lemon juice

Ginger-Garlic-Bean stew glue for fish masala
5 to 6 garlic cases
2 to 3 green chilies
1.5″ inch ginger

Arrangements for Biryani (searing cashews, raisins, onion)
1 tbsp ghee
2 tbsp oil
10-15 cashew nuts
10-15 raisins
1 cup meagerly cut onion
1 cup finely cleaved coriander leaves
1/2 cup mint leaves

Cooking Rice
1 1/4 cup basmati rice
2 L water
salt as required
1/2 tsp fennel seeds
3 cardamon cases
2 cloves
1 star Annise
1″ cinnamon stick
1 narrows leaf
1 tbsp lemon juice
Fish Masala for Biryani
2 medium-sized onion daintily cut
1/4 tsp turmeric powder
1 tbsp stew glue/stew powder
1 tsp coriander powder
1 tsp garam masala
1/4 tsp pepper powder
1 huge tomato finely hacked
3 tbsp coconut glue
1/2 to 1 cup of water
salt as required
Directions:

FISH MARINATION

• The first thing we need to do is prepare a marinade for the fish.
• Make a paste by mixing 1 teaspoon chili powder, 1/4 teaspoon turmeric powder, 1/2 teaspoon ginger garlic paste, 1/4 teaspoon pepper powder, 1 teaspoon lemon juice, & salt to taste.
• Allow the fish to rest for 10 minutes after you apply the marinade to both sides.

Ginger-Garlic-Chili paste for fish masala

Blend garlic pods, green chilies, and ginger with 2 to 3 tablespoons of water. Don’t grind the ingredients, just crush them. Set it aside.

Preparations for Layering

• A frying pan should be heated with 1 tablespoon of ghee and 2 tablespoons of oil.
• A cup of thinly sliced onion, some raisins, and cashews should be fried until crispy. Set it aside.

Shallow Fry the Marinated Fish

Keeping the fish aside, shallow fry it on both sides in the same pan. The frying process gives it firmness and makes it easier to handle. Coriander leaves are always sprinkled while frying.

Cooking Rice

• 1 1/4 cups of basmati rice should be washed and soaked for 15 minutes.
• In a pan with a heavy bottom, heat 2L of water.
• For the rice, add 1 tbsp lemon juice, 1 tsp lemon peel, 1 bay leaf, half a teaspoon fennel seeds, 3 cardamon pods, 2 cloves, 1 star anise, 1 cinnamon stick, 1/2 tsp fennel seeds, and a pinch of salt.
• Strain the rice and add it to the boiling water once it begins to boil.
• The rice should be cooked until it is tender. Until 80 to 90% of the water has been absorbed, cook the rice.
• Keep the rice aside after straining it.

Fish Masala

• You can add 1 to 2 tbsp oil or ghee if you need more ghee/oil when making masala.
• Once the onions are browned, add in 2 thinly sliced onions.
• Once the raw smell has gone, add the crushed ginger, garlic, and chili paste.
• As we add the masalas, let’s begin with the turmeric powder: 1/4 tsp, 1 tbsp chili paste/chili powder, 1 tbsp coriander powder, 1 tsp garam masala & 1/4 tsp pepper powder. 30 seconds is all they need to be fried.
• A finely chopped large tomato should be added. Once it becomes mushy, cover and cook it for a few minutes.
• Then add 3 tablespoons of coconut paste (grated coconut plus water). Stir well.
• Adding 1/2 to 1 cup of water and salt to the masala gravy will adjust the consistency.
• Make sure the oil separates before covering & cooking.
• After that, add one by one the fried fish. The masala should be applied carefully to the fish.
• Switch off the flame after three to five minutes of cooking.

The layering process

• After the rice has been cooked, layer half of it in a heavy-bottomed pot. I used the same pot to cook the rice. Use ghee to grease the pot’s sides.
• Once the fish masala has been layered, add the remaining ingredients. In addition, sprinkle some finely chopped coriander and mint leaves, fried cashews, raisins, onions, and crushed raisins over the dish.
• Repeat layering leftover rice in the final step. Continue layering fish masala, onions, cashews, raisins, coriander leaves, and mint leaves.
• Make sure the rice is well coated with ghee.

For Dum

• A heavy lid should be placed over the pot and aluminum foil should be used to cover the top.
• Place this pot on a tawa that has been heated over a low-medium flame for five minutes.
• In a low flame, simmer for 15 to 20 minutes.
• We are ready to serve our fish dum biryani. Serve it with raita or any salad you like.