Name: Trending Parda Biryani/bun Biryani/biryani Cake (fish Chunks Dum Biryani) Recipe
Total time: 260 min
Yield: 3
Cuisine: Arab

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A classic arabic dish . Scrumptious and attractive to visualise and relish as well . Mostly chicken,  mutton and vegetarian pulao varieties/biryani is stuffed into the bun . For a twist,  i made fish chunks dum biryani and stuffed it inside the bun . Interesting! isn&amp;rsquo;t?.

How to make Trending Parda Biryani/bun Biryani/biryani Cake (fish Chunks Dum Biryani) Recipe

Swathi Joshnaa Sathish

Crawler

Arab

<p>A classic arabic dish . Scrumptious and attractive to visualise and relish as well . Mostly chicken,  mutton and vegetarian pulao varieties/biryani is stuffed into the bun . For a twist,  i made fish chunks dum biryani and stuffed it inside the bun . Interesting! isn&amp;rsquo;t?.</p>

For Bun

All purpose flour

Whole Wheat Flour

Salt

Active yeast

Ghee

Lukewarm Water

For Fish chunks Dum Biryani

Boneless fish chunks

Basmati rice washed , soaked for 20 minutes

Bay leaves

Cloves

cinnamon large

Green cardamom pods

Black cardamom pods

Star anise

cumin seeds

Stone flower large crushed

mace crushed

Fried onions

Medium Sized Onion Sliced

Green chillies slit lengthwise

Ginger garlic paste

garlic pods finely chopped

Biryani masala powder

Saffron infused water

Roasted cashews

Mint leaves

cilantros

Black pepper powder freshly ground

Water

Firstly ,  in a bowl ,  take 1/4 cup luke warm water .  

step 1

step 2

step 3

Whisk the mixture to a smooth paste .  cover and keep it aside for 10 minutes for the yeast to activate .  

step 4

Once ,  the yeast is activated ,  bubbles appear on the paste ,  add the remaining flour gradually and mix into a dough .  

step 5

Finally add the whole wheat and mix into a final complete non sticky soft dough .  

step 6

Coat the dough with ghee .  cover the dough tightly .  rest the dough for 20 to 30 minutes so that the dough doubles in size perfectly .  

step 7

Meanwhile ,  cook the basmati rice by adding a tablespoon ghee ,  cumin seeds ,  2 teaspoons salt .  only 70% cooking should be done at this stage for a perfect fluffy biryani .  

step 8

I cooked in a rice cooker with 3 cups water .  3 cups water for 4 cups rice .  this way the rice wouldnt be completely cooked .  tats what we need .  

step 9

Add soaked drained rice to the boiling hot water for a perfect biryani .  

step 10

Once the rice is done ,  fluff it up with a fork .  dont mix and breath the grains .  

step 11

step 12

step 13

step 14

Add a tablespoon ginger garlic paste.  saut for few seconds .  

step 15

step 16

Add one half of the fried onions and reserve the rest for later use .  

step 17

step 18

step 19

Saut all for 7 minutes under low flame .  the fish chunks will get coated with masala .  will get roasted up .  

step 20

step 21

step 22

Mix all together gently without mashing the fish chunks .  add salt to this mixture .  once done ,  remove from the heat .  

step 23

Coming to the cooking pot/cooker ,  where we gonna layer the biryani and give a dum ,  firstly add one part of cooked rice .  layer with fish chunks masala .  

step 24

step 25

step 26

step 27

step 28

step 29

step 30

Finally add the saffron infused water .  

step 31

Cover the cooker and set it to cook mode .  

step 32

Cook for 10 minutes under very low flame if using biryani cooking container . 

step 33

After 10 minutes ,  remove the cover ,  mix the biryani layers so gently .  

step 34

step 35

step 36

Garnish with fried onions and cilantros .  

step 37

step 38

Make a big thick roti .  thickness can only hold the biryani .  if thin ,  the bun tears off easily .  

step 39

Take a perfect mould for baking this bun .  

step 40

Grease the mould thoroughly with ghee so that the dough doesnt stick to the mould .  

step 41

Place the big thick roti on the mould . As shown .  

step 42

Fill biryani in the centre of the dough .  

step 43

Seal the bun completely by pulling the dough gently .  give a smooth finished top .  

step 44

step 45

step 46

step 47

Heat the salt for 5 minutes in low heat .  

step 48

step 49

Place this mould on the stand .  cover the cooker .  if pressure cooker ,  dont use gasket .  

step 50

Bake it for 20 minutes in low to medium heat .  

step 51

After 20 minutes ,  brush ghee on the bun s surface .  

step 52

Cover and bake for another 20 minutes .  

step 53

The bun is perfectly baked .  a crunchy golden brown texture shows how perfectly it has been baked .  

step 54

Take the mould out from the cooker .  rest the bun for 5 minutes .  

step 55

In an serving plate ,  tilt the mould .  

step 56

step 57

step 58

Cut a biryani bun cake ,  relish happily .  

step 59

Surprise your loved ones with this biryani bun cake and enjoy .  

step 60

Better Butter