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You are here: Home / Non Vegetarian / Biryani Varieties / Fish Dum Biryani | Meen Biriyani | Machli Ki Biryani in Oven

Fish Dum Biryani | Meen Biriyani | Machli Ki Biryani in Oven

September 14, 2013 By Sangeetha Priya 15 Comments

Most of my friends make biryanis’ in oven and I am the one who not prefer it much. Few months back I went to a party and oven biryani is one among the buffet which attracted me much.  So nowadays whenever we buy fish this biryani is consistent in our Sunday menu. Making oven biryani’s retain the freshness/moist in meat. Instead of fish you can make the same with chicken (Refer Note). Also use pressure cooker for making this biryani (refer note). Only process is bit lengthy (ingredients too :-)) but you definitely like the taste. I have added mild spices and you increase accordingly.

Ingredients to marinate Fish

Lime or Lemon Juice – 1 Tbsp
Red Chilli Powder – 1-2tsp
Turmeric Powder –  1/2tsp
Oil – 2tsp
Salt – 1tsp

  • First marinate the fish with ingredients given above and keep refrigerated for at least an hour or overnight.
  • Soak rice for 30-40 Minutes.

Step 1

  • After an hour/day shallow fry the fish.
  • I used dosa pan to fry also you can spray little oil all over while frying it.
  • Salmon leaves more oil so you can use the excess fish oil in layering the biryani later.
  • Drain the fish oil in a cup n keep the fried fish pieces in the same pan itself (Pic 1 -Step wise picture below).

Biryani Preparation

Ingredients

Rice – 3 Cups
Any Boneless Fish – 2 lbs (1kg) (I use Salmon or Tilaphia, cut in to cubes)
Onion – 2 Numbers (Large)
Slited Green Chilli – 2 Numbers
Ginger Garlic Paste – 1 n 1/2 Tbsp
Yogurt/Curd – 1 Cup
Whole Garam Masala – Cinnamom/Cardamom/Cloves/Bay Leaves/Star Anise – 2 Each
Whole Pepper Corns – 2tsp
Garam Masala Powder – 1 n 1/2 Tbsp
Red Chili Powder – 2tsp or more
Coriander Powder – 1 Tbsp
Turmeric Powder – 1/2tsp
Fried Onions -As Needed
Oil + Butter – 5 Tbsp
Food color/Saffron – Optional
Mint  Leaves – 1 Cup
Coriander Leaves – 1/2 Cup
Water – 10 Cups
Kosher Salt – 1tsp (Optional)
Salt – As Needed

Step 2

  • Heat 10 cups of water in wide open pan, when water boils vigorously add 2tsp of oil, salt and soaked rice.
  • Don’t stir often and allow to cook 90% (6-8 mins)
  • When cooked to your satisfaction (Pic 2 – step wise pictures below), drain the excess water and spread the rice to cool a bit ((Pic 3 – step wise pictures below).
  • Don’t leave the rice in open air for long time, will get dry.
  • Meanwhile prepare the masala/gravy for biriyani.

Step 3

  • Next step is to prepare the masala for fish biryani.
  • Heat ghee + oil and add all whole garam masalas with pepper con.
  • When pepper con doubles in size add thinly sliced onion.
  • The onion will take time to change it color, add a tsp of salt, pinch of sugar and saute till turns golden brown
  • Now add ginger garlic paste and slitted chili.
  • When nice aroma attains add all masala powders and curd.
  • Saute few minutes and add half cup of chopped mint and 1/2 cup of coriander leaves.
  • Wait till oil separates and float on top, keep it aside (Pic 1 – step wise pictures below).
Stepwise Pictures

How to Layer biryani and dum in Oven

  • Mix the remaining 1/2 cup mint leaves with few drops of lemon juice.
  • This method is to prevent mint burning when layered in oven.
  • Take a oven safe pan or aluminum tray, grease with oil or ghee.
  • Spread a thin layer of gravy first (Layer 1 in Step 4 above Step wise Picture).
  • Add a thin layer of cooked basmati rice, mint leaves and insert fried fish here and there (Layer 2 in Step 4 above Picture).
  • Next spread the gravy((Layer 3 in Step 4 above Picture).
  • Finally top with cooked basmati rice and mint leaves (Layer 4 in Step 4 above Picture).
  • Add left over fish oil now (optional) and mix saffron/food color in milk/water and sprinkle here and there(optional).
  • Add few fried onions.
  • Cover the top with aluminum foil and cook in oven at 350°F for 15-20 mins or till its done.
  • After 7 minutes,take the tray out and gently(without breaking the fish) give a stir from bottom to top for the gravy to mix with rice.
  • Serve with Raita or Fish Gravy.

Notes

  1. Neither dry the gravy much nor make it watery.
  2. Too much of moisture takes long time for the biryani to cook in oven and vice versa.
  3. When replacing fish with chicken, marinate with same ingredients+1 tbsp of yogurt and mix it with biryani masala/gravy instead of shallow frying part n the other procedures are same.
  4. When using pressure cooker, cook the rice and gravy with 1:2 ratio of rice and water, finally mix the fried fish, fried onions, saffron water etc (add all mint in masala part itself).
  5. Old pictures updated.

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Filed Under: Biryani Varieties Tagged With: fish biriyani in oven, fish dum biryani, Fish Dum Biryani | Meen Biriyani | Machli Ki Biryani | Oven Method | Machli ka biryani recipe, How to make oven biryani, Machli ka biryani recipe, Machli Ki Biryani Oven Method, making biriyani in oven, Meen Biriyani, mildly spiced biryani recipe, nitha, Non Veg, non veg recipes, step by step fish biryani recipe, stepwise pictures, tray, tray biryani recipe

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Reader Interactions

Comments

  1. Priya R

    September 17, 2013 at 5:53 pm

    Awesome biryani 🙂 makes me drool simply superb

    Reply
  2. Priya Suresh

    September 17, 2013 at 5:45 pm

    Feel like inviting myself to your place, simply inviting and droolworthy dum briyani.

    Reply
  3. Poornima Porchelvan

    September 14, 2013 at 6:59 pm

    Very flavorful and delicious biriyani.

    Reply
  4. Babitha costa

    September 14, 2013 at 3:27 pm

    drooling dear,want to make fish biryani for a long will try

    Reply
  5. gomathi karthikeyan

    September 14, 2013 at 3:14 pm

    what is the measurement for rice cup ? is it 160 or 250 ml.pls tell me.i want to try this

    Reply
    • sangeethapriya

      September 14, 2013 at 11:12 pm

      Gomathi 1 cup equals 235ml, sure, try n let me know your feedback…thanks…

      Reply
  6. gomathi karthikeyan

    September 14, 2013 at 3:14 pm

    what is the measurement for rice cup ? is it 160 or 250 ml.pls tell me.i want to try this

    Reply
  7. Reni

    September 14, 2013 at 1:38 pm

    OMG amazing biryani !lovely clicks ! Bookmarked 🙂

    Reply
  8. Navaneetham Krishnan

    September 14, 2013 at 10:19 am

    Tadaaa!!! Very delicious, both of the fish and rice came together in great ways for a fragrant dish.

    Reply
  9. S.Menaga

    September 14, 2013 at 10:17 am

    Briyani looks soo tempting!!

    Reply
  10. Preeti Tamilarasan

    September 14, 2013 at 6:38 am

    wow it looks fantastic sangee.. bookmarking it 🙂

    Reply
  11. Mrs.Mano Saminathan

    September 14, 2013 at 5:45 am

    I felt very happy to see so many traditional recipes here! Congratulations! keep it up!

    Fish Briyani looks great and delicious!!

    Reply
  12. Happys Cook

    September 14, 2013 at 5:29 am

    Yummy… Drooling here… Wanted to try..

    Reply
  13. Asiya Omar

    September 14, 2013 at 4:27 am

    Wow! my favourite briyani !

    Reply

Trackbacks

  1. Chettinadu Fish Kuzhambu | Varuthu Araicha Meen Kulambu - Nitha Kitchen says:
    November 16, 2018 at 10:14 am

    […] at home usually prefer Fish Biryani/Fish Fry or Fish Cutlets and when comes to gravy chicken kuzhambu dominates much… Last year […]

    Reply

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