Fish Biryani with Hamour Fish (Dum method)

Fish Biryani is absolutely delicious recipe cooked with fish of your choice. Fish is cooked in yoghurt and spices and then layered with rice and cooked in process of dum.

Ingredients :

• 1 Kg Hamour Fish (sliced)

For the Marinade :

• Ginger Garlic Paste : 2 tsp
• Lemon Juice : 2 tbsp
• Turmeric Powder : 1/2 tsp
• Salt : 1/2 tsp

For the Masala :

• Onions (Thinly Sliced) - 4 large
• Tomatoes (Sliced) - 2 medium
• Green Chilies  - 4
• Yogurt - 1 cup
• Ginger-Garlic Paste - 2 tbsp
• Hara Masala - 1/2 cup
• Chili Powder - 1 tbsp
• Coriander Seeds Powder - 1 tsp
• Turmeric Powder - 1/2 tsp
• Garam Masala Powder - 1 tsp
• Knorr Hyderabadi Biryani Powder - 1 tbsp(optional)
• Salt to taste
• Lemon Juice - 2 tbsp
• Oil - 1/2 cup

For The Rice:

• Basmati Rice - 2 1/2 cups
• Cardamom Pods - 4
• Cinnamon - 1" stick
• Bay Leaves - 2
• Cloves - 4
• Salt to taste

For The Garnish :

• Fried Onions (Sliced And Deep Fried) - 1/2 cup
• Coriander Leaves as needed
• Mint Leaves as needed
• 1/2 Cup Milk
• Saffron Strands 
• 1 Tbsp Ghee

Method :

• In a bowl mix the marinade ingredients and marinate the fish in it. Cover and keep aside. Wash and soak basmati rice for half an hour.
• For hara masala grind equal amount of pudina-corriander and chillies as per desired spiciness.

For the Masala :

• In a pan heat oil. Add thinly sliced onions and slit green chillies. Fry till golden brown.
• Add tomatoes. When soft add salt, ginger-garlic paste, dry spice powders,salt and fry for a minute.
• Add hara masla, yoghurt and mix well. Add lemon juice and mix well.
• Adjust the seasoning according to your taste.
• Lower the flame and drop in marinated fish pieces by laying it separately. Pour in the remaining marinade. Do not stir.
• Cover the lid and let the fish cook on low flame till done. In between slowly turn each fish and let it cook on other side.
• Once fish is done, turn off the heat and gently remove fish pieces from masals and keep on a separate plate. Mix the masala well.

For the rice: 

• In a seperate pan heat 6 cups of water. Throw in the whole garam masalas and salt.
• When the water comes to boil, add the rice and let it cook on high, uncovered till the rice is half cooked. Strain it.
• Meanwhile keep all the ingredients ready for garnishing. Wash and chop pudina & corriander leaves. Soak saffron in warm milk.

For Dum Process :

• Take a heavy bottomed and wide pan. For layering we need three layers of half-cooked rice and two layers of masala. So divide accordingly.
• Start layering one portion of rice followed by a layer of masala. Sprinkle some fried onions, pudina-corriander leaves.
• Add another layer of rice followed by remaining masala.
• Add last layer of rice and pour saffron milk and ghee evenly. Now place the cooked fish pieces on top & garnish with remaining fried onions and pudina-corriander leaves.
• Cove the pan with a tight lid to ensure no steam escapes.Keep the flame on high for 2 mins and turn it to low and cook till steam starts forming on top for approximately 10-15 mins. Switch off the flame.
• Let it sit for another 10 mins. Open the lid and remove the fish pieces to a separate plate. Mix all the layers together well. 
• Serve hot with the fish pieces. It goes well with onion raita.