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  • Ingredients
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Craving for a biryani? But find it too elaborate to cook? Then you must try the Hyderabadi style Fish Dum Biryani. It is usually cooked with the long grains of aromatic basmati and chicken, mutton or lamb. But you could substitute fish for chicken and have an amazing biryani to relish over the weekend. Fish Biryani

Cooking Rice:
  • 2 Cups Kohinoor Basmati Rice 
  • Water 
  • 4 Cardamom 
  • 4 Cloves
  • 1 Cardamom 
  • 1 tsp. Cumin seeds
  • 2 Bay leaf 
  • 3 tsp. Salt

Fried Fish:

  • ½ Kg White fleshed fish 
  • Salt, to taste
  • 1 tsp. Chili powder 
  • 1 tsp. Coriander powder
  • 1 tsp. Turmeric powder 
  • 1 tsp. Cumin powder 
  • Lemon juice, to taste 
  • ¼ Cup oil

Biryani:

  • 1 Bay leaf
  • 2 Large onions, sliced thinly 
  • 3 Green chilies, slit 
  • 2 tbsp. Ginger-Garlic paste
  • 1 tsp. Chili powder 
  • 1 tbsp. Coriander powder
  • 1 tsp. Turmeric powder 
  • 1 tsp. Cumin powder
  • 2 tsp. Garam masala 
  • 1 Large tomato, chopped 
  • 1 Cup curd
  • ½ Cup Mint leaves, chopped 
  • ½ Cup Coriander leaves, chopped 
  • Salt, to taste

Saffron Milk:

  • 1 Pinch Saffron 
  • ¼ Cup Warm milk

  • Wash and soak rice for 30 minutes 
  • Now boil lots of water with all the ingredients given for cooking rice
  • Add the soaked rice in the water and cook it for 8 to 10 minutes 
  • Drain it in a colander and set aside
  • Mix saffron with warm milk and set aside to steep
  • Marinate the fish in the ingredients given for 30 minutes 
  • Heat oil in a heavy bottom pan 
  • Add the fish pieces in this oil and cook them for 5 minutes on each side 
  • Remove them to a plate
  • In the remaining oil, add bay leaves and fry them for few minutes 
  • Add in sliced onions, green chili and sauté for 5 minutes 
  • Once the onion is cooked, add in ginger-garlic paste and sauté for a min
  • Now add in all the spice powders and mix them for 30 seconds
  • Add in tomatoes and a splash of water 
  • Cook this for 5 minutes till tomatoes are mashed completely
  • Add in salt, mint leaves, coriander leaves and curd 
  • Mix well
  • Cook this for 5 minutes till the masala is completely cooked
  • Now spoon the cooked rice on top, add some more coriander and mint leaves 
  • Drizzle over some saffron milk and place the fish pieces on top of the rice
  • Cover this whole thing and place over a heavy bottom iron tawa 
  • Put this tawa on low heat 
  • Let this whole thing be on dum for 15 to 20 minutes 
  • Open the lid and mix everything up
  • Relish the biryani with raita

Not reviewed yet

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