- ▢ 2 cups Long grain basmati rice
- ▢ 2-3 Clove
- ▢ 5-6 Black peppercorns
- ▢ 2 Black cardamom
- ▢ 1 inch Cinnamon
- ▢ 1 tablespoon Lemon juice
- ▢ 1 tablespoon Ghee
- ▢ 2 teaspoon Salt
- ▢ 4-5 drops Kewra essence
For the fish
- ▢ 500 g Fish (I used seer fish.)
- ▢ 2 tablespoon Hung curd
- ▢ 1 teaspoon Red chilli powder
- ▢ ½ teaspoon Turmeric powder
- ▢ 1 teaspoon Garam masala powder
- ▢ Salt to taste
- ▢ 1 tablespoon Lemon juice
- ▢ 3 tablespoon Oil
- ▢ 1 cup Onion (chopped)
- ▢ 2 teaspoon Ginger garlic paste
- ▢ 2 Green chilli (slit into half)
- ▢ 1 cup Tomato (chopped)
For layering
- ▢ ¼ cup Onion (thinly sliced and fried in hot oil till crisp and golden brown )
- ▢ 8-10 Cashew nuts (fried till golden brown)
- ▢ 1 pinch Saffron (soaked in a tablespoon water)
- ▢ 3 tablespoon Fresh mint (chopped)
- ▢ 3 tablespoon Fresh coriander (chopped)
- ▢ 2 tablespoon Ghee
- Wash and soak the rice for 30 minutes.
- Drain the water.
- Add all the remaining ingredients in rice along with 4 cups of water and cover and cook till 80% done.
For the fish
- Wash the fish nicely.
- Mix hung curd, turmeric powder, red chili powder, garam masala powder, salt and lemon juice in a bowl.
- Coat the fish pieces with this marinade and keep aside for 20 minutes.
- Heat oil in a pan.
- Add onion and fry till they are slightly browned.
- Add green chili and ginger garlic paste and fry till onions are nicely browned.
- Now add tomato and half cup water and cook for 2-3 minutes.
- Add the fish pieces along with the marinade.
- Cook for 5-6 minutes till fish is done and the masala is slightly dry.
For layering
- Layer the fish with 80% cooked rice.
- Sprinkle browned onion, fried cashew nuts, coriander, mint and saffron soaked in milk.
- Pour the ghee on top.
- Cover the pot tightly with a lid and keep some heavy weight over it.
- Let the biryani cook on very low heat for 25-30 minutes.
- Once cooked let it rest for 10 minutes and then give a gentle mix.
- Garnish with fried onions and fried cashew nuts.
- Serve hot with mix veg raita.
