Marination - 1hr
Prep & Cooking - 1hr
Serves - 4 People
For Marinade
Note : I used Frozen Tilapia Fillets from Costco. King Fish/Pomfret is another amazing option for this Biriyani.
Fish Fillet (Tilapia) - 4
Hung Curd - 1 Cup
Ginger Garlic Paste - 1 Tbsp
Turmeric Powder - 1/4 Tsp
Red Chili Powder - 2 Tbsp
Coriander Powder - 1/2 Cup
Elahchi Powder - 1 Tsp
Mint/Coriander leaves - 1/2 Cup
Curry Leaves - 1/4 Cup
Green Chilli - 3
Fried Onions - 1/2 Cup
Garam Masala - 1Tbsp
Lemon Juice - 1/2 Cup
Salt to taste
Basmati Rice - 3 Cups
Cloves - 2
Cardamom Pods - 2
Bayleaf - 2
Star Anise - 2
Mace
Salt to taste
Oil
For Cooking Rice
Basmati Rice - 3 Cups
Cloves - 2
Cardamom Pods - 2
Bayleaf - 2
Star Anise - 2
Mace
Salt to taste
Oil
For Biriyani
Ghee/Oil - 2 Tbsp
Cloves - 4
Cardamom Pods - 4
Bayleaf - 3
Piece of Cinnamon
Onions - 2 large thin sliced
Tomatoes - 2 large thin sliced
Green Chilli - 4
Ginger Garlic Paste - 1 Tbsp
Red Chili Powder - 2 Tbsp
Coriander Powder - 1/2 Cup
Biriyani Masala - 1 Tbsp
Elahchi Powder - 1 Tsp
Fried Onions - 1 Cup
Mint/Coriander leaves - 1 Cup
Salt to taste
Fish Marination
- Marinate the fish pieces with the above listed ingredients.
- Marinate this overnight or at least for 1hr.
- Soak Basmati rice for 30 min and drain the water and keep aside. This will remove some of the starch and will make the rice fluffy.
- Water has to be a little salty so that you don't have to add salt later in the rice.
- Now in a vessel add the rice and water with the above listed spices, oil, salt and boil till the rice is 70% cooked.
- Heat Ghee/oil in a deep non stick pan and add the whole spices, onion, green chili, curry leaves.
- Saute the onions, fried onions until golden brown and add ginger garlic paste, tomatoes and saute for another 5 minutes.
- To this add chili powder, coriander powder, biriyani masala, mint leaves, coriander leaves and saute for few minutes.
- Now add the marinated fish pieces and fry for 5 min. Make sure you don't break the pieces.
- Now add a layer of fried onions, mint and coriander leaves, elahchi powder and garam masala.
- On top of this add the cooked rice and spread it evenly.
- Top it off again with some fried onions, mint/coriander leaves and sprinkle some garam masala and elahchi powder.
- Cover it tight with a lid and cook for about 20 min on low flame.
- Once the Biriyani is done take a large plate and place it over the pan and carefully reverse the pan and transfer the biriyani on to it so the fish pieces do not break.
- Fish Dum Biriyani is ready to be served.
