Fish Biryani

Ingredients

• 1½ cups biryani basmati rice
• 8-10 king fish (surmai) darnes
• Salt to taste
• ½ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• 1 tablespoon lemon juice
• 3-4 tablespoons oil
• 2 teaspoons ghee + for drizzling
• A large pinch of saffron, soaked in 2 tablespoons warm water
• ¼ cup fried onion
• 2 inch ginger, cut into thin strips
• 1 tablespoon chopped fresh coriander leaves
• Masala 
• 2 tablespoons ghee
• 2 green cardamoms
• 1 inch cinnamon  
• 2-3 cloves
• 4-5 black peppercorns
• 1 bay leaf
• 2 large onions, finely chopped
• 2 teaspoons garlic paste
• 1 teaspoon ginger paste
• 2 medium tomatoes, chopped
• Salt to taste
• 3-4 green chillies, coarsely crushed
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1½ tablespoons agri masala
• 2 tablespoons chopped fresh coriander leaves
• To serve
• Onion slices
• Lemon wedges
• Fresh mint sprig
• Sol kadhi

Method

1. Take biryani basmati rice in a bowl. Wash thoroughly 2-3 times. Soak in sufficient water for 30 minutes. Drain the water.
2. Take king fish darnes in a large bowl, add salt, turmeric powder, red chilli powder, and lemon juice and apply the masala well on all sides of each fish darne. Set aside to marinate for 10-15 minutes. 
3. Heat oil in a non-stick tawa, place the fish darnes on it and cook on high heat for 2-3 minutes on each side. Take the tawa off the heat and set side.
4. Heat ghee in a wide and deep non-stick pan, add green cardamoms, cinnamon, cloves, black peppercorns and bay leaf, mix and saute till fragrant.
5. Add onions, mix and saute till translucent. Add garlic paste and ginger paste, mix well and saute for 1 minute.
6. Add tomatoes, mix and saute for 1-2 minutes. Add salt, mix and saute for 2-3 minutes.
7. Add green chillies, mix and saute till the tomatoes turn soft and pulpy. 
8. Add turmeric powder, red chilli powder, agri masala and coriander leaves and mix well. 
9. Add ½ cup water, mix, cover and cook till fat separates. 
10. Add 1 cup water, mix and cook till it comes to a boil. 
11. Arrange the fish darnes, cover and cook on low heat for 1-2 minutes. Switch the heat off.
12. To cook the rice, heat sufficient water to a boil in a deep pan, add salt, and ghee and bring the water to a boil. 
13. Add the drained rice, mix and cook for 6-8 minutes or till ¾ done. Drain the rice and layer it directly over the fish.
14. Drizzle saffron water, sprinkle fried onions, ginger strips, coriander leaves and drizzle some ghee. Cover the pan with aluminum foil, cover with a lid and cook on low heat for 10-15 minutes.
15. Switch the heat off and allow to rest for 10-15 minutes. 
16. Discard the aluminum foil and transfer into a serving plate. Serve hot with onion slices, lemon wedges, mint sprigs and sol kadhi.