Happy's Cook

Monday, December 21, 2015

Fish Biryani Recipe | Fish Dum Biryani | Biryani using fried fish

When it comes to biryani, I love layered biryani which is very famous in Kerala(mixed with white rice and masala rice). But Jany prefers Tamilnadu style biryani. So I usually cook as per his preference. But this fish biryani and prawn biryani follows Kerala style of preparation and he too liked it. This is the first time I am trying fish biryani. Though it turned out very well, I am planning to try it again with boneless fish sliced into small pieces. I tried the same recipe with boneless fish pieces and it turned out so delicious. I prefer boneless small-sized fish pieces for this biryani since it is very easy to handle but there will be no compromise in taste even without that. I have attached few biryani pictures using boneless fish for your reference.
Ingredients:
Fish - 5 to 6 medium size pieces 
Basamathi Rice - 1.5 Cups 
Salt - as required 
Water - as required 
To Marinate: 
Chilli Powder - 1/2 tsp 
Turmeric Powder - 1/2 tsp 
Pepper Powder - 1/2 tsp 
Salt - as required 
Lemon - 1/2 
To Cook Rice: 
Oil - 1 tbsp 
Cinnamon (Pattai) - 1/4 inch piece 
Cloves (Krambu) - 3 
Star anise (Annasipoo) - 1 
Bay leaf - 1 
Cardamom- 3   
Fennel Seeds - 1/4 tsp 
For the Masala: 
Oil/Ghee - 1 tsp 
Big Onion - 1(Sliced lengthwise) 
Tomato -1 
Mint leaves - 1/4 Cup 
Coriander leaves - 1/4 Cup 
Ginger Garlic paste - 3/4 tsp 
Chilli Powder - 1 tsp 
Turmeric Powder - 1/2 tsp 
To Garnish: 
Fried Onions - 1/4 Cup 
Cashew Nuts - 10 
Raisins - 10 

 Method:
1. Clean the fish and marinate it with the items under 'To Marinate' and leave it aside for 20 mins. Then shallow fry it in a pan by adding little oil. Remove and drain it in tissue paper. 
2. Soak the basmathi rice for 30 mins. In a pan add the items under 'To Cook Rice' and allow it to crackle. Then drain the water from the soaked rice and add it. Saute it for 2 to 3 mins. 
3. Then add enough water for the rice to cook. Along with this add required salt. Once the rice is half cooked, drain the water and keep it aside. In a pan add some oil and saute the onions until it turns golden brown. 
4. Remove half the onions at this stage and keep it aside for garnishing. Also, fry the cashews and raisins, keep it aside. Along with the remaining onion, add the tomato, ginger garlic paste, mint and coriander leaves. Once the tomato becomes mushy, add the chilli powder and turmeric powder. Add the curd and required salt for the masala. 
5. To Layer the rice: In a heavy bottomed pan, firstly add the masala. Then arrange the fried fish. On top of it spread the cooked rice. Then spread remaining masala. Garnish it with fried onions, cashews and raisins. 
6. Dum Cook the rice by placing it on a hot tava. Switch off the flame after 15 mins. Let it sit in the closed pan until we serve. Make sure the steam doesn't enter outside. You can also bake it in the oven instead of dum cooking. Check this Prawn Biryani for the detailed steps. 
While serving mix the rice with the masala. Take care not to break the rice and fish. I served it with Onion Raita and Prawn Vada.
Points to remember:
  • I prefer boneless fish pieces for Biryani since chances are there for the bones to get mixed up with the biryani. If using fish with bone, make sure you don't mix too much with the spoon. Take the fish pieces carefully. While feeding kids, take care to remove the bones. I have used vaval(Pomfret) fish for this biryani. 
  • If the lid of the pan is not tight while cooking in dum style, then place a heavy weight on top of it. So that steam doesn't go out. You can also seal the lid with the chapathi dough. 
  • If you prefer cooking in the oven than Dum Cooking, then follow the steps I have mentioned in Prawn Biryani recipe. 
Warm Regards,
Happy's Cook - Divya

No comments :

Post a Comment

Recent Videos

Recipes from the Kitchen

Sakkarai Pongal
Poosanikai Halwa (white Pumpkin)/Ash Gourd Halwa
Rava Kesari
Aval Urundai with Jaggery/Poha Balls
Aval Payasam(with Jaggery)/Poha Payasam
Paal Kozhukattai(with Sugar)
Ellu Urundai/ Sesame Seed balls
Vella Kozhukattai / Modhagam (Modak)
Pasi Paruppu Payasam/ Moong Dal Payasam (Kheer)
Unniyappam/Neyyappam
Semiya Payasam/Vermicelli Kheer
Suzhiyam/Susiyan
Motichoor ladoo
Paruppu Poli/ Puran Poli
Corn Flour Halwa
Adhirasam
Carrot Halwa/Gajar Ka Halwa
Mysore Pak(Krishna Sweets style)
Gulab Jamun(with Khoya)
Paal Payasam
Maa Ladoo/Pottukadalai Urundai
Sakkarai Pongal(without milk)/Sweet pongal
Sweet Pidi Kozhukattai
Thengai Poorna Kozhukattai
Chakka Pradhaman
Sarkara Varatti(Sweet Banana Chips)
Ada Pradhaman
Chakka Varatti(Jackfruit Jam)
Rasgulla
Thirattipal(Palkova)
Rasamalai
Vattayeppam
Kalkandu Pongal
Akkaravadisal
Pazham Pori
Banana Dosa(Chef Venkatesh Bhat Recipe)
Rava Ladoo
Ellu Poorna Kozhukattai
Ragi Kozhukattai
Badam Halwa
Aval Kesari
Besan Ladoo
Peanut Butter Marshmallow Fudge
Khajoor Ka Halwa(Chef Venkatesh Bhat Recipe)
Semiya Kesari
Poha Ghee Ladoo(Aval)
Palada Pradhaman
Milk Kesari
Pachaipayaru(Green Gram) Suzhiyam
Pachaipayaru(Green Gram) Ladoo
Malai(Paneer) Ladoo
Boondi Ladoo
Bread Gulab Jamun
Tirunelveli Wheat Halwa
Coconut Burfi
Sweet Bonda(Wheat Flour Unniyappam)
Munthiri Kothu
Achu Murukku(Achhappam)
Sweet Diamond Cuts
Wheat Rava Sweet Pongal
Makkan Peda
Wheat Flour Kesari
Green Gram Poli
Paneer Kheer
Green Gram Sago Payasam
Pineapple Kesari
Vella Seedai
Jackfruit Ela Ada
Therali Kozhukattai
Jackfruit Appam
Kaju Kathli
Vettu Cake(MuttaiKose)
Ashoka Halwa
Samai Sweet pongal
Health Mix Ladoo
Mango Kesari