King Fish Dum Biryani Recipe | with step by step photos & video | Kerala style dum biryani. Fish biryani is a layered rice dish made with fish, rice, spices & herbs.
Many times I hear people saying that they do not like fish biryani due to the smell. Even if the fish is fresh, the fat in the fish releases some kind of fishy smell. You can get rid of that smell by shallow frying the fish first and then adding it to the gravy, and it really adds to the taste of the fish. I have tried my best to simplify the whole procedure as much as possible.
Type of fish to use for fish biryani:
Here I used king fish for this delicious fish biryani recipe. It is better to use this type of fleshy fish for fish biryani.
Steps of making fish biryani:
For the easy understanding of the biryani process, I had divided the process into different steps as below:
- Fish Marination & Frying
- Grinding the Ginger-Garlic Paste for FIsh Masala
- Preparations for Dum Process (Frying cashew, raisins, and onions)
- Half Cooking Rice
- Making Fish Masala
- Dum Process
How to make King Fish Dum Biryani Recipe?
King Fish Dum Biryani Recipe | with step by step photos & video. A simple Kerala style dum biryani recipe. There are some key methods to do this recipe perfectly.
The main ingredient in the recipe is fish. The fish should not break while cooking. A simple trick for that is to fry the fish first. By frying, it gains firmness and easy to handle. Secondly, the rice should be cooked perfectly. Biryani should always be served hot. Further, the process of dum requires your attention too.
Furthermore, I would like to highlight some of our trending delicious sea food recipes from our non-veg collections. In addition kindly check our prawns masala recipe using coconut milk. You will surely love this.
Fish Biryani Recipe | King Fish Dum Biryani
Course: MainCuisine: keralaDifficulty: Intermediate4
servings40
minutes20
minutes30
King Fish Dum Biryani Recipe | with step by step photos & video | simple Kerala style dum biryani. Fish biryani is a layered rice dish made with fish, rice, spices & herbs.
Ingredients
- Marinade
6 to 7 medium Kingfish Steaks
1 tsp chili powder
1/4 tsp turmeric powder
1/2 tsp ginger-garlic paste
1/4 tsp pepper powder
1 tsp lemon juice
Salt as required
- Ginger-Garlic-Chili paste for fish masala
5 to 6 garlic pods
2 to 3 green chilies
1.5″ inch ginger
- Preparations for Biryani (frying cashews, raisins, onion)
1 tbsp ghee
2 tbsp oil
10-15 cashew nuts
10-15 raisins
1 cup thinly sliced onion
1 cup finely chopped 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 pods
2 cloves
1 star Annise
1″ cinnamon stick
1 bay leaf
1 tbsp lemon juice
- Fish Masala for Biryani
2 medium-sized onion thinly sliced
1/4 tsp turmeric powder
1 tbsp chili paste/chili powder
1 tsp coriander powder
1 tsp garam masala
1/4 tsp pepper powder
1 large tomato finely chopped
3 tbsp coconut paste
1/2 to 1 cup of water
salt as required
Directions
- Fish Marination
- Firstly let us prepare a marinade for the fish.
- Mix 1 tsp chili powder, 1/4 tsp turmeric powder, 1/2 tsp ginger-garlic paste, 1/4 tsp pepper powder, 1 tsp lemon juice & Salt as required in the form of a paste.
- Apply this marinade on both sides of fish & allow it to rest for 10minutes.
- Ginger-Garlic-Chili paste for fish masala
- Add 5 to 6 garlic pods, 2 to 3 green chilies & 1.5″ inch ginger in a blender. Crush the ingredients & do not grind it. Keep it aside.
- Preparations for Layering
- Heat 1 tbsp ghee & 2 tbsp oil in a frying pan.
- Fry some cashews, raisins & 1 cup thinly sliced onion until it turns crispy. Keep it aside.
- Shallow Fry the Marinated Fish
- In the same pan, let us shallow fry the fish on both sides & keep it aside. By frying, it gains firmness and easy to handle. While frying I sprinkle some coriander leaves always.
- Cooking Rice
- Wash & soak 1 1/4 cup of basmati rice for 15 minutes.
- Heat 2L of water in a heavy-bottomed pan.
- Add in 1/2 tsp fennel seeds, 3 cardamon pods, 2 cloves, 1 star Annise, 1″ cinnamon stick, 1 bay leaf, 1 tbsp lemon juice & salt required for the rice.
- Once the water starts to boil add the strained rice.
- Cover & cook until the rice. Cook the rice up to 80 to 90%.
- Strain the rice & keep it aside.
- Fish Masala
- I am using the same pan for making masala, if you need some extra ghee/oil, you can add 1 to 2tbsp oil/ghee.
- Add in 2 onions thinly sliced & saute until it turns golden brown.
- Add the crushed ginger-garlic-chili paste & fry until the raw smell goes.
- Let us add in the masalas one by one: 1/4 tsp turmeric powder, 1 tbsp chili paste/chili powder, 1 tsp coriander powder, 1 tsp garam masala & 1/4 tsp pepper powder. Fry them for 30 seconds.
- Add 1 large-sized tomato finely chopped. Cover & cook until it turns mushy.
- Followed by 3 tbsp coconut paste (grated coconut+water). mix well.
- Adjust the consistency of the masala gravy by adding 1/2 to 1 cup of water & add the salt required.
- Cover & cook until oil separates.
- Then add in the fried fish one by one. Carefully, cover the fish with the masala.
- Cover & cook for 3 to 5 minutes in low flame & switch off the flame.
- Layering
- Layer 1/2 of the cooked rice in a heavy-bottomed pot. I used the same pot which I used to cook the rice. Grease some ghee on the sides of the pot.
- Now layer half of the fish masala. Then sprinkle some fried cashews, raisins, onions, Finely chopped coriander leaves & mint leaves.
- Lastly, layer the leftover rice again. Layer the remaining fish masala, fried onions, cashews, raisins, coriander leaves & mint leaves.
- Sprinkle some ghee all over the rice.
- For Dum
- Cover the top of the pot with an aluminum foil paper & close the pot with a heavy lid.
- Heat a tawa in low-medium flame for 5 minutes & place this pot on the tawa.
- Dum for 15 to 20 minutes in low flame.
- Our fish dum biryani is ready. You can serve it with raita or any salads.
