Fish Biriyani
Ingredients:
Basmathi Rice   -11/2 cup
Fish  Fillets        -300 g(deboned)
yogurt                -1/4 cup
cilantro               -to garnish
dill sprigs            -2 (optional)
onion                   -1 finely sliced
tomato                -1 finely chopped
whole garam       -to temper
salt                      -to taste
oil                       -2-3 tbsp.
For masala:
Mint leaves         -1/2 cup
cilantro                -few
green chillies        -4
fennel seeds         -1/4 tsp
 cinnamon             -1/2 inch
cloves                   -2
ginger garlic paste-1 tbsp.
For marinade:
Ginger garlic paste -1 tbsp.
salt                          -to taste
turmeric                  -1/4 tsp
chilli powder          -1 tsp
coriander pawder    -1 tsp
cumin powder         -1/4 tsp
garam masala         -1/4 tsp
Method:
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Marinade fish with the ingredients for marinade atleast 30 minutes.
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Blend the ingredients in for masala into a smooth paste .
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Wash and soak basmathi rice for 15 minutes.
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Drain water and cook in a pot with 2 3/4 cups of water and desired salt until 90% done.
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In a wide bottomed kadai heat oil and shallow fry fish until both the sides turn white(do not roast it completely then fish will tend to break)
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Remove it carefully in a plate.
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In same oil temper whole garam.
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Fry onions until golden brown.
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Add the ground masala and cook until well done.
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Add the chopped tomatoes and salt and cook until mushy.
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Add the beaten yougurt mix well and add sprigs of dill (optional)
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Remove some cooked masala and coat it over the fish.
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Now start layering half the Rice on the remaining masala
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Arrange the fish over it and few dill leaves(optional).
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Again top it up with remaining rice ,cilantro, saffron strands(optional)
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Cover it with a lid and cook it on low for 15 minutes.
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Carefully moving the top layer of rice, remove the fish separately mix the rice thoroughly.
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Arrange fish and layers of biriyani in a serving bowl.
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Serve with Raitha
Serves 3