7 Mar 2015

Fish Dum Biryani

Recipe :

Vanjaram Meen Dum Biryani | Seer Fish Fillets Dum Biryani Recipe!

Prep Time: 30 minutes
Cook time: 30 minutes
Recipe Cuisine: Indian
Recipe Category: Lunch, Dinner
Serves: 3 to 4 persons

Ingredients :

Vanjaram Meen \ Seer Fish - 500gm (boneless)
Basmathi Rice - 2 cups (soaked 15mins)
Cloves - 3 no + 3 no
Cinnamon Stick - 2" stick + 2" stick
Bay Leaf - 1 + 1 no
Fennel Seeds - 1 tsp
Large Onion - 1 no (sliced)
Curry Leaves - 2 stk
Ginger Garlic Paste - 1 tsp
Tomato - 2 no (chopped)
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Mint Leaves - 1 handful (chopped)
Coriander Leaves - 1 handful (chopped)
Thick Coconut Milk - 1 cup
Lemon Juice - 1/2 no
Ghee - 2 tbsp
Oil - 2 tbsp
Salt to Taste.

To Marinate :

Red Chilli Powder - 1 tsp
Ginger Garlic Paste - 1 tsp
Lemon Juice - 1/2 no
Salt to Taste.

Method :

Steps To Make The Seer Fish Dum Biryani \ Vanjaram Meen Dum Biryani :

  • Marinate the seer fish pieces with the red chilli powder, ginger garlic paste, lemon juice and required salt for 30minutes. (Image 1 and 2)
  • Then shallow fry the marinated fish pieces till half done and keep aside. (Image 3)
  • To make the spiced rice, boil two liters of water in a pan \ kadhai, add in the soaked basmathi rice, cloves, cinnamon stick, bay leaf, required salt and a teaspoon of oil. (Image 4)
  • Cook the rice until 2/3 done. (Image 5)
  • Then drain the water, remove the spices and keep aside the rice. (Image 6)
  • To make the dum biryani gravy, heat the fish cooked oil and ghee in a pressure cooker pan or heavy bottom pan, roast the cloves, cinnamon stick, bay leaf and fennel seeds. (Image 7)
  • Stir in the onion and curry leaves until the onion turn light brown color. (Image 8)
  • Stir in the ginger garlic paste till its raw smell leaves. (Image 9)
  • Add in the tomato and cook till the tomato turn tender. (Image 10)
  • Stir in the red chilli powder and turmeric powder till its raw smell leaves. (Image 11)
  • Then stir in the coriander leaves and mint leaves for few seconds. (Image 12)
  • Add in the coconut milk and required salt, mix well and cook for 3mins or until gravy consistency. (Image 13 and 14)
  • To make the fish dum biryani, add half the fish pieces. (Image 15)
  • Then evenly spread the par-boiled rice on the top of the fishes. (Image 16)
  • Place the remaining fish pieces on the top of the rice. (Image 17)
  • Cover the pan with the plate and ensure the steam is not escape while cooking. Then place the rice boiled water vessel on top. (Image 18)
  • Cook for 10mins (+ or -) over simmer and turn off the flame. 
  • After dum, gently mix the rice and ready to serve. (Image 19)
Serving Suggestion : Serve hot with the hard boiled egg and onion raita.

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