Ingredients:
For Rice:
Basmati rice 3 cups
Cloves 4
Cardamom 3
Cinnamon stick 2
Bay leaves 1
Star anise. 3
Lemon juice 1 tsp
Oil 2 tsp
Salt for taste
For Marinating Fish:
Fish Fillets 1/2 kg
Red chilly powder 1 tsp
Coriander powder 1 tsp
Turmeric powder 1/4 tsp
Ginger Garlic paste 1 tsp
Fennel seed powder 1/2 tsp
Lemon juice 1/2 tsp
Salt for taste
Oil for frying
For Fish Masala:
Onion 1
Tomato 1
Green chilly 3
Ginger garlic paste 1 1/2 tsp
Curd 1/2 cup
Red chilly powder 1 tsp
Coriander powder 2 tbsp
Turmeric powder 1/4 tsp
Biryani masala 1 tsp
Mint leaves 1/4 cup
Coriander leaves 1/4 cup
Oil 2 tsp
Garnishing:
Red color water 2 tsp
Fried onions Handful
Ghee 2 tsp
Lemon juice 2 tsp
Coriander & mint leaves little
Method:
Preparing rice:
Soak the rice for 15 mins.
In the big pan, boil 7 cups of water, add all spicy items and bring to boil.
Add soaked rice ,salt ,oil and cook the rice.
When rice is done by 80%,done, drain the remaining water.
Sprinkle lemon juice and keep aside.
Preparing fish masala:
First marinate the fish with above mentioned marinate ingredients for 1 hour.
Fry the fish with oil and keep half fry for gravy and other half for top layer.
In the pan, pour 2 tsp oil, add thinly sliced onions, green chilly and fry for 5 mins.
Add ginger garlic paste, chopped tomatoes, and mix it well.
Add chopped mint leaves and coriander leaves and fry it.
Add biryani masala, turmeric powder, chilly powder, coriander powder, salt and combine well until the raw smell is gone.
Now curd, mix it well.
Add 1 cup of water ,cook till masala smell is gone.
Add Half of fried fish and cover cook for 2 mins.
Switch off the flame once fish masala is semi dry.
Final Cooking and layering:
Preheat the oven to 375 F.
In an oven proof dish, spread some fish masala and with some cooked rice.
Repeat the process.Finally,Sprinkle some fried onions, half fried fish, red color water ,coriander leaves ,mint leaves ,ghee and lemon juice and close it with aluminum foil.
Bake the fish biryani for 10 to 15 mins.When it is done, remove from heat.and keep the dish covered until serving.
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