Aromatic fish dum biryani

Fish biryani is like blue blood among biryanis. It’s harder to get, it’s often more expensive than other varieties, and it tastes heavenly. Here is a mouth-watering fish biryani recipe from celebrity chef Suresh Pillai. Pillai explains that good planning and choosing fresh ingredients are key to making tasty biryani.

Try this four-step recipe for easy fish biryani at home.

For the pickle:
2 kg of halibut
¾ teaspoon turmeric powder
1 tbsp crushed pepper powder
Chopped curry leaves
Salt as needed
Juice of 1 lemon
2 tablespoons mustard oil (or sunflower oil)
For the masala:
500g onions
½ kg of shallots
6 tomatoes (mashed)
15 crushed green peppers
3 crushed garlics
50g crushed ginger
1 bunch of mint leaves
1 bunch of coriander leaves
1 tablespoon turmeric powder
1 ¼ teaspoon coriander powder
1 tablespoon garam masala
150g yoghurt
Salt as needed
3 ½ tablespoons coconut oil
2 kg of basmati rice

Marinate the fish fillets with the marinade
Store marinated fish in the refrigerator
Prepare fish broth by boiling fish head and bones in water mixed with turmeric powder, garlic, curry leaves, Malabar tamarind and salt
Strain the broth and set aside
Wash the basmati rice and soak for at least 2 hours
Meanwhile, to prepare the masala, heat the coconut oil in a frying pan
Sauté the garlic, ginger and green peppers
Add onions and shallots
Sauté well
Add coriander powder, turmeric powder and salt to it
Mix well
Now add the tomato puree
Sauté until the raw smell of these ingredients is gone
Add the garam masala
Roast over low heat until the masala becomes aromatic
Pour half of the fish stock into this
Mix well
Also add mint leaves and coriander leaves
Give everything a good mix
Cook over low heat
Boil the remaining fish stock with a little more water, green chillies, mint leaves, curry leaves and salt
Meanwhile, brown the marinated fish fillets
Make sure the fish fillets are not overcooked and crumbled

put them aside
Add the soaked basmati rice when the broth boils well
Drain the rice when it is almost cooked
Mix the yogurt in the previously prepared masala
Now add the fried fish fillets
Sprinkle with finely chopped mint and coriander leaves
Add a layer of rice on top
Add fried cashews, onions, curry leaves, mint leaves and some ghee too
Close the vase
Cook on dum (well covered trapping steam in the container) until the flavors develop
Enjoy the special dum fish biryani with raita and pickle.

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