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Baked fish Biryani, the famous Malabar dum biriyani, made with Kalijira rice and fish fillets with lots of spices. This royal main dish is a treat worth trying.
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Baked Fish Biryani- Dum Biriyani

Baked Fish Biryani, a traditional Indian dish, is a baked (dum) spicy rice dish that infuses all flavors together. Once tasted, you are addicted.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings: 3
Author: myeatingspace.com

Ingredients

For fish gravy

  • 1/2 lb boneless fish cut into pieces
  • 1 tbsp red chilli powder ground cayenne pepper
  • 1/2 tsp turmeric powder
  • 1 small onion thinly sliced
  • 3 tomato chopped
  • 2 tbsp ginger crushed
  • 1 garlic head crushed
  • 5 green chilli sliced
  • 1/2 tsp fennel seed
  • 2 cinnamon 1-inch pieces
  • 4-5 curry leaves optional
  • Salt to taste
  • Oil for frying

For rice

  • 1.5 cup Kalijira rice
  • 8 cups of water
  • Salt to taste
  • 1 tsp fennel seed
  • 2-3 cinnamon pieces
  • 3 cardamom
  • 2 tbsp butter or clarified butter
  • 1 small onion thinly sliced
  • 1/4 cup cilantro chopped

Instructions

Preparing the fish gravy

  • Mix together chilli powder, turmeric powder and salt in a plate.
  • Marinate the fish pieces with this mix and let it sit for 30 minutes.
  • Now heat oil in a frying pan.
  • Fry the marinated fish on medium heat until both sides are golden brown.
  • Transfer the fish to a plate. Keep aside.
  • To the same oil, add fennel seed, cinnamon, and cloves. Stir-cook until you get a spicy aroma.
  • Saute onion until soft.
  • Add the chopped tomato and salt. Stir and cook until the tomatoes can be mashed.
  • Now add the ginger, garlic, green chilli and curry leaves.
  • Mix well and cook for 2-3 minutes.
  • Switch off the heat. Add the fried fish into the gravy.
  • Mix gently without breaking the fish pieces.
  • The fish gravy is ready. Keep aside.

For Biryani

  • Wash the rice 2-3 times in cold water. Drain and keep aside.
  • To a large vessel, add water, salt, cinnamon, cloves, fennel seed and cardamom.
  • Add the rice and mix well.
  • Cook on medium-high heat and bring to a boil.
  • Reduce the heat to medium low and cook for 2-3 minutes.
  • Now switch off the heat and let it sit in the hot water for 3-4 minutes.
  • Drain the rice using a strainer. Immediately transfer to a large baking pan.
  • Spread the rice and let it cool down. This will help to prevent over-cooking of rice.
  • Now heat butter in a pan. Add the sliced onion and fry until slightly golden in color.
  • Remove from heat.
  • Preheat the oven to 350ºF.
  • Layer a baking tray or foil baking pan with a little rice evenly.
  • Then layer it with the fish gravy, evenly. Spread the fried onions on top of the gravy.
  • Sprinkle the cilantro leaves.
  • Again add another layer of rice. Sprinkle some cilantro leaves.
  • The layering must start and end with rice.
  • Now tightly cover the pan with an aluminium foil.
  • Bake for 15 minutes. Remove from the oven.
  • Let it sit for 5 minutes before opening for the flavors to infuse.
  • Baked fish biryani is ready. Serve hot.

Notes

You can use basmati rice instead of Kalijira rice.
Fish like tilapia or salmon would be great, but any fish will be fine.