Fish slices marinated and pan-fried, later added to a flavourful gravy which is layered with boiled rice to get Fish Dum Biryani. Sea food lovers, we've got your back, check out our other seafood recipes..I've used Pomfret variety for this recipe. Alternatively you can use any type of fish you prefer. You can even use prawns instead. The fish gravy is delicately balanced with an onion-tomato base along with aromatics and later pan-fried fish is added to it. I have 'dum'-cooked the layered biryani in the microwave. You can even do it in a thick-bottomed vessel, the traditional way. Try this recipe at home and let us know in the comments section how it turned out.
INGREDIENTS:
For the Marinade:
- Fish slices- 300 gms (i've used pomfret variety, clean, wash and drain in a colander)
- Salt- to taste
- Chilli flakes- 1 tsp
- Black pepper powder- 1 tsp
- Ginger garlic paste- 1 tbsp
- Oil- for pan-frying
For the Onion- tomato base:
- Oil- 2 tbsp
- Jeera- 1 tsp
- Fennel seeds (saunf)- 1/4 tsp
- Bay leaf- 2 nos
- Onion- 1 cup (finely chopped)
- Garlic- 7-8 nos (finely chopped)
- Tomato puree- made out of 5-6 medium-sized tomatoes
- Salt- to taste
- Red chilli powder- 1 tsp
- Chaat masala- 1 tsp
- Butter- 1 tbsp
- Green chillies- 4-5 nos
- Coriander leaves- 2 tbsp (finely chopped)
- Par-boiled rice- 3 cups
PROCEDURE:
- Take a large mixing bowl, add all the spices listed under the marinade and mix well. Apply this masala to the fish slices evenly.
- Keep it in a plate and let it marinate for at-least an hour.
- Drizzle some oil in a tawa, place the fish on the hot tawa. Pan-fry the fish till it's 80% cooked. Remove it in a plate and set it aside.
- Now let's prepare the gravy. Heat oil in a kadhai, add jeera, saunf and bay leaf to it. Allow to splutter.
- Add chopped garlic to it and saute for a min. Now add chopped onion to it and cook it along with some salt until translucent.
- Once the onions are soft and translucent, add the tomato puree and mix well.
- Cook the tomato puree until the raw smell of the tomato goes away.
- Now add red chilli powder and chaat masala to it and mix well.
- Now add some butter and coriander leaves and simmer it for a few mins. Now place the fish slices on it and simmer it for another 5 mins.
- Take a large microwave-safe bowl, add a layer of rice, place some fish slices along with some gravy. Repeat the layers with rice and fish.
- Microwave the layered biryani for 5-8 mins.
- Alternatively, you can do it traditionally in a thick-bottomed vessel.
- Piping hot Fish Biryani is ready, Serve hot along with Cucumber raita.
