| Prep: 45 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 870 | 50g | 20g | 60g |
| sugars | fibre | protein | salt |
| 7g | 5g | 40g | 2g |
Why I Love Indian Fish Dum Biryani
As a lover of all things wild, it should come as no surprise that I am an ardent fan of the Fish Dum Biryani, a delectable Indian dish seasoned with an array of spices that reel you in and leave you wanting for more. The image below, a visual testament to the recipe’s charm, showcases the end product of this delightful dish: a culinary creation that dazzles and satisfies in equal measure.
Embracing My Mountain Roots in This Recipe
Working with fish always takes me back to the crisp mornings spent by Colorado streams, the quiet only broken by the splash of a leaping trout. A recipe as this Fish Dum Biryani allows me to marry my love for fish with my fondness for Indian cuisine, a spectrum of flavors that draws you in with a rare magic. The mere whiff of the basmati rice delicately perfumed with a blend of savoury spices would intrigue any true food lover. The one and only Vikas Khanna, a renowned Indian-American chef and author, has been an immense source of inspiration in my exploration and understanding of Indian cuisine, his recipes often showcasing a deep respect for his culinary roots which I greatly admire.
Distinct Yet Versatile
For those familiar with Indian cooking, you might recognize similarities to Hyderabadi Biryani or Kolkata style fish pulao. However, I find Fish Dum Biryani commands its own place in the culinary world due to its distinctive ingredient combination and cooking style. And trust me, this dish pairs well with so many others – a cooling raita or a spicy pickled achaar work impressively well. But it’s also just as enjoyable by itself, each flavor given the space to dance and shine.
So there you have it – my heart, quite hook, line and sinker, is with the Fish Dum Biryani. Its myriad of flavors, the fun journey of preparing it, and the joy it brings to the dining table – all these elements have entrenched this recipe as one of my absolute favorites. Now I invite you to step into your kitchen, give it a try, and share the exhilaration I experience each time I cook up this Indian delight.
What You’ll Need
- 2 lb Fish Fillets
- 3 cups Basmati Rice
- 6 Green Cardamoms
- 2 Cinnamon Sticks
- 6 Cloves
- 2 Bay Leaves
- 2 Star Anise
- 1.5 cup Yogurt
- 3 tablespoons Ginger-Garlic Paste
- 2 tablespoons Red Chilli Powder
- 1 tablespoon Turmeric Powder
- 2 tablespoons Coriander Powder
- 3 large Onions (sliced)
- 2 large Tomatoes (sliced)
- 3 Green Chillies (sliced)
- 1/2 cup Lemon Juice
- 6 cups Water
- 1 cup Fresh Mint Leaves
- 1 cup Fresh Coriander Leaves
- 1.5 cups Ghee (Clarified Butter)
- 1 teaspoon Saffron Strands (soaked in 2 tablespoons warm Milk)
- Salt to taste
Method
Step One
Wash the fish fillets and soak the basmati rice in water for 30 minutes. Meanwhile, grind the green cardamoms, cinnamon sticks, cloves, bay leaves and star anise into a fine powder.
Step Two
In a large bowl, mix together the yogurt, ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, and ground spice mix. Add the fish fillets to the bowl and marinate them in this mixture for at least two hours.
Step Three
In a large pan, heat the ghee over medium heat. Add the sliced onions and sauté until they turn golden brown. Then, add the sliced tomatoes and slit green chillies and sauté them till the tomatoes turn soft.
Step Four
To this mixture, add the marinated fish fillets. Cook on low heat until the fish is cooked through and the flavors are well incorporated. Add salt to taste.
Step Five
Meanwhile, in a separate large pot, bring the water to boil. Add the soaked and drained rice to the boiling water. Cook until the rice is half cooked, then drain and set aside.
Step Six
Preheat your oven to 350°F (175°C). In a large baking dish, layer half of the partially cooked rice. On top of this, add the cooked fish masala. Layer the remaining rice on top of the fish masala.
Step Seven
Drizzle the lemon juice, remaining ghee and the saffron-infused milk over the top of the rice. Additionally top it with fresh mint leaves and fresh coriander leaves.
Step Eight
Cover the dish tightly with aluminum foil to prevent any steam from escaping. Cook the Biryani in the preheated oven for around 30-35 minutes, until the rice is fully cooked and the flavors are well combined.
Step Nine
Take the Biryani out of the oven and let it sit for around 10 minutes before serving. Your delicious Fish Dum Biryani is ready to serve.
