Fish -- ½ kg
Turmeric powder -- ½ tsp
Chilly powder -- 1½ tsp
Biriyani masala -- 1 tsp
Oil -- to fry
Lemon juice -- 1 tsp
Salt -- to taste
For the Gravy:
Yogurt -- 1 cup
Biriyani masala -- 2 tsp
Mint leaves -- a bunch
Coriander leaves -- a bunch
Dhill leaves -- 2-3 stalks
Ginger Garlic paste -- 2 tsp
Green chillies -- 3 -4 depending upon the
Lemon juice -- ½ a medium lemon
Fried onions -- 1 onion
For the Rice:
Basmati Rice -- 2 cups
Whole spices -- 2 cardamoms, 2 cloves, 1inch piece of cinnamon, 2 bay leaves,few whole pepper corns
Ghee/Oil -- 3 tsp
Salt -- to taste
Preparation of Fish Biriyani:
Mix the ingredients in the marinade and marinate the fish. Keep it for 15 – 20 minutes. Wash and soak the rice for 20 minutes.
Chop the onion into thin slices. Heat a heavy bottomed pan, add oil and fry the onions until golden brown. Drain the oil and keep the onions aside.
Add more oil and fry the fish. Be careful not to break the fish as it would be very tender. Once done, switch off the flame, drain the fish from oil and keep it aside.
Into the same pan with the left over oil of fried fish, add all the ingredients, except half of the fried onions, for the gravy.
Boil 3 – 4 cups of water. When boiled, add the drained rice and condiments. Cook until it is 80% cooked. Drain the excess water. While draining, preserve half a cup of rice water. Add this into the gravy and bring to a full boil.
Pour half of the gravy on to the fried fish and ‘kind of ‘ soak it in the gravy. Let the rest of the gravy remain in the pan itself and let it be on a low flame. Add the hot rice into the pan on top of the gravy. Spread it evenly. Spread the fried onions kept aside on top of the rice. Arrange the fish pieces with the gravy on top of the rice. Close the pan with a tight lid and let it cook on very low for 8 – 10 minutes.
Carefully remove the fish into a separate dish. Mix the rice with the gravy & serve hot.