Fish Biryani | Spicy King Fish Biryani

Fish Biryani tops my favorite list. I enjoyed Fish Biryani the most on my trip to Kerela. The taste and aroma still lingers in my memories. It all depends on the method of preparing it, unlike other biryanis, fish being the most delicate of all types of meat. Extra care should be taken to keep the pieces intact and looking good.


A simple trick is to fry the fish first. By frying, it gains firmness and easy to handle. Many times I hear people saying that they do not like fish biryani due to the smell. Even if the fish is fresh, the fat in the fish releases some kind of fishy smell. 

You can get rid of that smell by shallow frying the fish first and then adding it to the gravy, and it really adds to the taste of the fish. I have tried my best to simplify the whole procedure as much as possible. 

The best fish biryani I have ever tasted is by my Mom and then comes my friend Tanaz. Both have different ways of preparing it, and this is the combination of both the recipes.

Tips for a perfect biryani:

• The rice should be cooked perfectly (not overcooked)
• While layering for dum, the gravy should be hot. 
• The steam should be formed within 10 to 15 minutes after it has been set for dum cooking.
• Biryani should always be served hot.

Serves 4 or 5
Marination Time: 1 hour 
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total time: 2 hours (approx)
* While fish is marinating, you can prepare the gravy.

Ingredients

For Fish Preparation ( Mix together and marinate for 1 hour)

• 800 gms King Fish slices
• 1 tbsp ginger & garlic paste
• 2 tbsp or more red chili powder
• 1 tbsp coriander powder
• 2 tsp cumin powder
• 1 tbsp lemon juice
• 1 tsp vinegar
• Salt
• Cooking oil for shallow frying

For Biryani Masala Paste (grind together to fine paste)

• Dry roast in a pan - 4 cardamom, 1 tsp peppercorns, 1/4 tsp fenugreek seeds, 5 to 6 cloves, small piece on cinnamon, 1 tsp cumin, 1 tbsp fennel seeds (badi saunf)
•  1 small onion chopped
• 5 cloves of garlic chopped
• 2 inch piece of ginger chopped
• 3 green chilies
• 5 to 6 curry leaves

For Gravy 

• 2 large onion sliced
• 1 large tomato chopped
• 2 tbsp tomato puree 
• 1 tbsp yogurt
• 1/4 cup chopped mint leaves
• 2 green chilies with slits
• 1 tbsp red chili powder
• 1/4 tsp turmeric
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 cup chopped coriander
• Biryani masala paste
• Salt.
• 1/4 cup cooking oil

For Rice Preparation:

• 4 cups of basmati rice (use top quality)
• 1 bay leaf
• Big stick of Cinnamon
• 3 to 4 cardamom
• 1 dried lemon or 2 tbsp lemon juice
• 1 tbsp vinegar
• 1/4 cup oil
• Salt
• Water to cook the rice.

For Dum Cooking:

• 1/2 cup fried onion
• 1/2 cup chopped coriander leaves
• 1/2 cup milk with yellow food color
• 1 tsp rose essence
• Few strands of saffron
• 1 tbsp shahi jeera

 Preparation:

1. Clean the fish and marinate with above mentioned ingredients for 1 hour.
2. Wash the rice till water runs clean and soak for 30 minutes.
3. Make the biryani masala paste and keep ready.
4. Chop 2 large onion, 1 big tomato, mint leaves, green chilies and coriander leaves.
5. Keep all dum cooking ingredients ready.
6. Fried onion is optional, it is ok if you don't add.

Method: 

1)Heat oil in a sauce pan and fry onion till light golden.

2)Add biryani masala paste and fry for 2 minutes.

3) Now add all other ingredients like 1 large tomato chopped, 1/4 cup chopped mint leaves, 2 green chilies with slits.

4) Saute for a minute and add, 1 tbsp red chili powder, 1/4 tsp turmeric, 1 tbsp coriander powder, 1 tsp cumin powder, 2 tbsp tomato puree and 1 tbsp yogurt.

5) Finally add salt and coriander leaves and cook on low flame for 15 minutes. Add some water if needed.

6) While the gravy is cooking, you can start shallow frying the fish. Fry on both sides for 5 minutes each till the fish is almost cooked. Do not overcook.

7) Keep a large vessel with enough water to cook 4 cups of rice. When the water starts to boil add salt, 1 bay leaf, 1 big stick of cinnamon, 3 to 4 cardamom, 1 dried lemon or 2 tbsp lemon juice, 1 tbsp vinegar, 4 tbsp of cooking oil.

8) Add the soaked rice to the water and cook till 90 % done. Keep a close eye on this process as it takes only 10 to 12 minutes.

9) Once the rice is cooked, sieve it in a colander and drain all the water.

10) Take a large thick bottom vessel for dum cooking. And pour the gravy as first layer. 

11) Keep the fried fish over it as second layer.

12) Spread half of the cooked rice over the meat and drizzle half of milk, half of fried onion (a handful), half of chopped coriander, half of shahi jeera.

13) Repeat the step 12 with remaining cooked rice and dum ingredients.

14)Make a deep 2 or 3 dents in the rice so that the steam can circulate easily within the vessel. 

15)Pour some ghee or butter over the rice and seal the vessel with a foil and a tight lid. (to avoid the steam from escaping)

16)Cook on medium low heat for 15 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes.

17) Serve hot with Raita or salad.

 

Recipe Summary

Ingredients

For Fish Preparation ( Mix together and marinate for 1 hour)

• 800 gms King Fish slices
• 1 tbsp ginger & garlic paste
• 2 tbsp or more red chili powder
• 1 tbsp coriander powder
• 2 tsp cumin powder
• 1 tbsp lemon juice
• 1 tsp vinegar
• Salt
• Cooking oil for shallow frying

For Biryani Masala Paste (grind together to fine paste)

• Dry roast in a pan - 4 cardamom, 1 tsp peppercorns, 1/4 tsp fenugreek seeds, 5 to 6 cloves, small piece on cinnamon, 1 tsp cumin, 1 tbsp fennel seeds (badi saunf)
•  1 small onion chopped
• 5 cloves of garlic chopped
• 2 inch piece of ginger chopped
• 3 green chilies
• 5 to 6 curry leaves

For Gravy 

• 2 large onion sliced
• 1 large tomato chopped
• 2 tbsp tomato puree 
• 1 tbsp yogurt
• 1/4 cup chopped mint leaves
• 2 green chilies with slits
• 1 tbsp red chili powder
• 1/4 tsp turmeric
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 cup chopped coriander
• Biryani masala paste
• Salt.
• 1/4 cup cooking oil

For Rice Preparation:

• 4 cups of basmati rice (use top quality)
• 1 bay leaf
• Big stick of Cinnamon
• 3 to 4 cardamom
• 1 dried lemon or 2 tbsp lemon juice
• 1 tbsp vinegar
• 1/4 cup oil
• Salt
• Water to cook the rice.

For Dum Cooking:

• 1/2 cup fried onion
• 1/2 cup chopped coriander leaves
• 1/2 cup milk with yellow food color
• 1 tsp rose essence
• Few strands of saffron
• 1 tbsp shahi jeera

 Preparation:

1. Clean the fish and marinate with above mentioned ingredients for 1 hour.
2. Wash the rice till water runs clean and soak for 30 minutes.
3. Make the biryani masala paste and keep ready.
4. Chop 2 large onion, 1 big tomato, mint leaves, green chilies and coriander leaves.
5. Keep all dum cooking ingredients ready.
6. Fried onion is optional, it is ok if you don't add.

Method: 

1. Heat oil in a sauce pan and fry onion till light golden.
2. Add biryani masala paste and fry for 2 minutes.
3. Now add all other ingredients like 1 large tomato chopped, 1/4 cup chopped mint leaves, 2 green chilies with slits.
4. Saute for a minute and add, 1 tbsp red chili powder, 1/4 tsp turmeric, 1 tbsp coriander powder, 1 tsp cumin powder, 2 tbsp tomato puree and 1 tbsp yogurt.
5. Finally add salt and coriander leaves and cook on low flame for 15 minutes. Add some water if needed.
6. While the gravy is cooking, you can start shallow frying the fish. Fry on both sides for 5 minutes each till the fish is almost cooked. Do not overcook.
7. Keep a large vessel with enough water to cook 4 cups of rice. When the water starts to boil add salt, 1 bay leaf, 1 big stick of cinnamon, 3 to 4 cardamom, 1 dried lemon or 2 tbsp lemon juice, 1 tbsp vinegar, 4 tbsp of cooking oil.
8. Add the soaked rice to the water and cook till 90 % done. Keep a close eye on this process as it takes only 10 to 12 minutes.
9. Once the rice is cooked, sieve it in a colander and drain all the water.
10. Take a large thick bottom vessel for dum cooking. And pour the gravy as first layer. 
11. Keep the fried fish over it as second layer.
12. Spread half of the cooked rice over the meat and drizzle half of milk, half of fried onion (a handful), half of chopped coriander, half of shahi jeera.
13. Repeat the step 12 with remaining cooked rice and dum ingredients.
14. Make a deep 2 or 3 dents in the rice so that the steam can circulate easily within the vessel. 
15. Pour some ghee or butter over the rice and seal the vessel with a foil and a tight lid. (to avoid the steam from escaping)
16. Cook on medium low heat for 15 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes.
17. Serve hot with Raita or salad.

 

Hyderabadi Dum Biryani | Kachche Gosht Ki Biryani

Hyderabadi biryani, as the name says it all - a Hyderabad speciality. Apart from biryanis, any other dish with the name Hyderabad attached to it is considered to be a delicacy. The spice level is usually high in their cuisine. 

There are two versions of this biryani- Kachi Biryani (raw meat) and Pakki Biryani (precooked meat). This recipe is about the Kachche gosht ki biryani but for those who are making for the first time, it is better to start with the chicken.

The meat is nicely marinated giving it enough time to tenderize and infuse itself in all the spices. The rice is half cooked or little more than that. Along with some other aromatics, the marinated meat is then layered with cooked rice and sealed well with a dough and slow cooked in the steam to the perfection. 

It is unimaginable that the texture of the meat you find in this type of biryani is far more tender and succulent than the usual biryani. The flavors and the aroma you get when you open the lid is just mind blowing. 

Serves: 4 - 5 
Marination Time: For Mutton - overnight ; Chicken - 2 hours
Preparation Time: 30 minutes ( to cook rice)
Cooking Time: 1 hour (dum cooking)

Ingredients:

For Biryani Spice Powder

• 5 green cardamom
• 3 (1 inch ) sticks cinnamon
• 1 bay leaf
• 7 cloves
• 1 tsp shahi jeera (caraway seeds)
• 1 tbsp cumin

For marination

• 1 kilo Chicken
• 1 cup fried onion
• 1/2 cup yogurt
• 2 tbsp ginger & garlic paste
• 2-3 green chilies
• 2 tbsp red chili powder (or as per your taste)
• 2 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tsp turmeric powder
• 1 cup chopped coriander leaves
• 3/4 cup chopped mint leaves
• Biryani Spice powder
• 2 tbsp lemon juice
• 1/2 cup cooking oil / or 1/2 cup ghee
• Salt 

For Rice

• 4 cups of basmati rice (use top quality)
• 1 bay leaf
• Big stick of Cinnamon
• 3 to 4 cardamom
• 1 dried lemon or 2 tbsp lemon juice
• 1 tbsp vinegar
• 4 tbsp oil
• Salt
• Water to cook the rice.

For Dum Cooking

• 1/2 cup fried onion
• 1/2 cup chopped coriander leaves
• 1/2 cup milk with yellow food color
• 1 tsp rose essence
• Few strands of saffron
• 1 tbsp shahi jeera

Preparation:

1. Clean and cut chicken into medium size pieces.
2. Chop 3 large onion into thin slices and deep fry. Remove on a tissue paper.
3. Heat a pan and dry roast the biryani spices and grind to a fine powder. 
4. Wash the rice and soak for 30 minutes.
5. Make a dough with wheat flour and water, to seal the edges of the vessel.
6. Keep the dum ingredients ready.

Method:

1)  In a large bowl marinate the chicken pieces with ingredients mentioned in marination list for minimum 2 hrs.

2) Keep a large vessel with enough water to cook 4 cups of rice. When the water starts to boil add salt, 1 bay leaf, 1 big stick of cinnamon, 3 to 4 cardamom, 1 dried lemon or 2 tbsp lemon juice, 1 tbsp vinegar, 4 tbsp oil.

3) Add the soaked rice to the water and cook till 70% done. The rice should be firm as it has to be again cooked in dum for 1 hour. Keep a close eye on this process as it takes only 10 to 12 minutes.

4) Once the rice is cooked, sieve it in a colander and drain all the water.

5) Keep a biryani dum pan for preheating.

6) In a large vessel place the marinated meat as first layer.

7) Spread half of the cooked rice over the meat and drizzle half of milk, half of fried onion (a handful), half of chopped coriander, half of shahi jeera.

8) Repeat the step 7 with remaining cooked rice and dum ingredients.

9) Make a deep dent (at least 3) so that the steam can circulate easily within the vessel.

                          

10) Place the lid and seal the edges with dough as shown in the pic. And place the vessel on the preheated dum cooking pan.

11) For first 10 minutes cook on medium high heat. Then reduce the flame on lowest and cook for 50 minutes.

12) Switch off the gas and let the biryani sit for another 10 to 15 minutes before opening the lid. 

13) Remove the dough and serve the biryani hot with Raita and Baghara Baingan.

Click here for recipe: Raita, Baghara Baingan

Recipe Summary

For Biryani Spice Powder

• 5 green cardamom
• 3 (1 inch ) sticks cinnamon
• 1 bay leaf
• 7 cloves
• 1 tsp shahi jeera (caraway seeds)
• 1 tbsp cumin

For marination 

• 1 kilo Chicken
• 1 cup fried onion
• 1/2 cup yogurt
• 2 tbsp ginger & garlic paste
• 2-3 green chilies
• 2 tbsp red chili powder (or as per your taste)
• 2 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tsp turmeric powder
• 1 cup chopped coriander leaves
• 3/4 cup chopped mint leaves
• Biryani Spice powder
• 2 tbsp lemon juice
• 1/2 cup cooking oil / or 1/2 cup ghee
• Salt 

For Rice

• 4 cups of basmati rice (use top quality)
• 1 bay leaf
• Big stick of Cinnamon
• 3 to 4 cardamom
• 1 dried lemon or 2 tbsp lemon juice
• 1 tbsp vinegar
• 1/4 cup oil
• Salt
• Water to cook the rice.

For Dum Cooking

• 1/2 cup fried onion
• 1/2 cup chopped coriander leaves
• 1/2 cup milk with yellow food color
• 1 tsp rose essence
• Few strands of saffron
• 1 tbsp shahi jeera

Preparation:

1. Clean and cut chicken into medium size pieces.
2. Chop 3 large onion into thin slices and deep fry. Remove on a tissue paper.
3. Heat a pan and dry roast the biryani spices and grind to a fine powder. 
4. Wash the rice and soak for 30 minutes.
5. Make a hard dough with wheat flour and water, to seal the edges of the vessel. 
6. Keep the dum cooking ingredients ready.

Method:

1)  In a large bowl marinate the chicken pieces with ingredients mentioned in marination list for minimum 2 hrs.

2) Keep a large vessel with enough water to cook 4 cups of rice. When the water starts to boil add salt, 1 bay leaf, 1 big stick of cinamon, 3 to 4 cardamom, 1 dried lemon or 2 tbsp lemon juice, 1 tbsp vinegar, 1/4 cup oil.

3) Add the soaked rice to the water and cook till 70% done. The rice should be firm as it has to be again cooked in dum for 1 hour.
Keep a close eye on this process as it takes only 10 to 12 minutes.

4) Once the rice is cooked, sieve it in a colander and drain all the water.

5) Keep a biryani dum pan for preheating.

6) In a large vessel place the marinated meat as first layer.

7) Spread half of the cooked rice over the meat and drizzle half of milk, half of fried onion (a handful), half of chopped coriander, half of shahi jeera.

8) Repeat the step 7 with remaining cooked rice and dum ingredients.

9) Make a deep dent (at least 3) so that the steam can circulate easily within the vessel.

10) Place the lid and seal the edges with dough as shown in the pic. And place the vessel on the preheated dum cooking pan.

11) For first 10 minutes cook on medium high heat. Then reduce the flame on lowest and cook for 50 minutes.

12) Switch off the gas and let the biryani sit for another 10 to 15 minutes before opening the lid. 

13) Remove the dough and serve the biryani hot with Raita and Baghara Baingan.

Click here for recipe: Raita, Baghara Baingan

Chicken & Broccoli Steamed Momos

Momos are steamed dumplings, very popular in Nepal and eastern part of India. In the recent years it has been on the top street food list throughout the country and also other parts of the world. 

A simple dough stuffed with either vegetables or raw meat, wrapped in various forms and steamed to perfection. It stands high on health point of view due to the steam cooking, and it tastes equally good. In this recipe, instead of stuffing raw chicken I have precooked it.


Momos will never be complete without its chutney. Either you can make your own chutney according to the given recipe, or you can combine equal parts of tomato sauce and chili garlic sauce. Sriracha sauce also goes well with it.

Serving Size: 13 to 15 dumplings
Preparation time: 30 to 40 minutes
Cooking time: 10 minutes per batch
Total time: 1 hour (approx)

Ingredients:

For the dough: Mix together with enough water and make a soft dough. 

• 2 cups plain flour
• Salt
• 2 tbsp cooking oil
• water to make the dough

For the stuffing:

• 300 gms chicken mince
• 4 to 5 pieces of broccoli florets
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 2 green chilies chopped
• 1/4 cup chopped white spring onion
• 1/4 cup chopped green spring onion
• 2 tbsp soy sauce
• 1 tsp black pepper powder
• Salt
• 2 tbsp cooking oil

Preparation:

1. Prepare the dough and set aside.
2. Put the broccoli florets in hot boiling water for 10 minutes. Drain and discard the water.
3. Steam the broccoli for 15 minutes and chop into small pieces.
4. Chop garlic, ginger, green chili and spring onion.
5. Keep the steamer ready.
6. Tip: While preparing dough and chopping you can keep the broccoli for steaming.

Method for making Chicken stuffing:

1) Heat a sauce pan with 2 tbsp oil. Add, 1 tbsp chopped garlic,1 tbsp chopped ginger, 2 green chilies chopped and 1/4 cup chopped white spring onion. Saute for 1 minute.

2) Add 300 gms chicken mince, 2 tsp soy sauce, 1 tbsp black pepper and salt. Cook for sometime and then add chopped green spring onion.

3) Cook covered till chicken mince is fully cooked. And all the water has dried up.  

4) When the chicken is fully cooked and water has evaporated, add the cooked broccoli. Stir well and set aside and cool before making the dumplings.

Method for making dumplings:

1) Divide the dough into small lemon size 13 or 15 size balls.

2) Flatten each ball to a thin small size disc of around 4 inches in diameter. (this is to give you a rough idea as to how big the disc should be). While rolling, make the edges more thin than the center.

3) Place 1 tbsp of chicken filling in the center of the disc. 

4) Try to fold partially into half and pinch both ends.(as shown in the pic)

5) Start making small pleats only on one side. And keep pressing the ends.

6) Keep the prepared dumplings on a greased plate and keep it covered with a damp cloth. Repeat the procedure with all other dumplings.

7) Keep the steamer ready with water and wait till it starts steaming.

8) The dish in which you are going to steam should also be smeared with oil, or if available keep a banana leaf. 

9) Keep the dumplings in the steamer and cook for 10 to 12 minutes. (maximum 15 minutes, not more than that)

10) Serve hot with Momos Chutney. You can also serve them with Sriracha Sauce. 

How to make Momos chutney:

Grind together - 6 to 7 dry red chilies (soaked in hot water for 15 min), 2 big cloves of garlic, 1 small chopped tomato, 1 tbsp vinegar, 1 tsp sugar and salt.

Recipe Summary

Ingredients:

For the dough: Mix together with enough water and make a soft dough. 

• 2 cups plain flour
• Salt
• 2 tbsp cooking oil
• water to make the dough

For the stuffing:

• 300 gms chicken mince
• 4 to 5 pieces of broccoli florets
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 2 green chilies chopped
• 1/4 cup chopped white spring onion
• 1/4 cup chopped green spring onion
• 2 tbsp soy sauce
• 1 tsp black pepper powder
• Salt
• 2 tbsp cooking oil

Preparation:

1. Prepare the dough and set aside.
2. Put the broccoli florets in hot boiling water for 10 minutes. Drain and discard the water.
3. Steam the broccoli for 15 minutes and chop into small pieces.
4. Chop garlic, ginger, green chili and spring onion.
5. Keep the steamer ready.
6. Tip: While preparing dough and chopping you can keep the broccoli for steaming.

Method for making Chicken stuffing:

1) Heat a sauce pan with 2 tbsp oil. Add, 1 tbsp chopped garlic,1 tbsp chopped ginger, 2 green chilies chopped and 1/4 cup chopped white spring onion. Saute for 1 minute.

2) Add 300 gms chicken mince, 2 tsp soy sauce, 1 tbsp black pepper and salt. Cook for sometime and then add chopped green spring onion.

3) Cook covered till chicken mince is fully cooked. And all the water has dried up.  

4) When the chicken is fully cooked and water has evaporated, add the cooked broccoli. Stir well and set aside and cool before making the dumplings.

Method for making dumplings:

1) Divide the dough into small lemon size 13 or 15 size balls.

2) Flatten each ball to a thin small size disc of around 4 inches in diameter. (this is to give you a rough idea as to how big the disc should be). While rolling, make the edges more thin than the center.

3) Place 1 tbsp of chicken filling in the center of the disc. 

4) Try to fold partially into half and pinch both ends.(as shown in the pic)

5) Start making small pleats only on one side. And keep pressing the ends.

6) Keep the prepared dumplings on a greased plate and keep it covered with a damp cloth. Repeat the procedure with all other dumplings.

7) Keep the steamer ready with water and wait till it starts steaming.

8) The dish in which you are going to steam should also be smeared with oil, or if available keep a banana leaf. 

9) Keep the dumplings in the steamer and cook for 10 to 12 minutes. (maximum 15 minutes, not more than that)

10) Serve hot with Momos Chutney. You can also serve them with Sriracha Sauce. 

How to make Momos chutney:

Grind together - 6 to 7 dry red chilies (soaked in hot water for 15 min), 2 big cloves of garlic, 1 small chopped tomato, 1 tbsp vinegar, 1 tsp sugar and salt.