step 1
To make the fish, marinate King Fish (1.1 lb) with Red Chili Powder (1 Tbsp), Ground Turmeric (1/2 tsp), Ginger Garlic Paste (1/2 tsp), and Salt (to taste).
step 2
Wash and soak the Basmati Rice (2 cups) and set aside.
step 3
In a pan, pour Oil (3 Tbsp) and shallow fry the fish, remove and set aside.
step 4
In the same pan, add Onions (3 cups) and sauté until translucent. Now add Fennel Seeds (1/2 tsp), Fresh Ginger (2 Tbsp), Garlic (2 Tbsp), and Green Chili Peppers (8). Sauté for a few minutes.
step 5
Add Tomato (1) and Salt (to taste). Cook until the tomato is done. Add fried fish pieces to the masala and cover.
step 6
Add Fresh Cilantro (2 Tbsp), Fresh Mint Leaves (2 Tbsp), and Curry Leaves (to taste). Cover and cook on a low flame for 4-5 minutes. Switch off the flame and set it aside.
step 7
Strain the water from the rice and set it aside.
step 8
Boil Water (4 cups).
step 9
In a Kadai or thick ceramic cooking pot, pour Ghee (3 Tbsp) and add Whole Cloves (3), Black Cardamom (3), Cinnamon Sticks (2 in), and Bay Leaf (1). Saute for 1 minute and then add the strained rice to it.
step 10
On medium heat, sauté the rice for 8-10 minutes until the rice starts to crackle. Add boiling water with Lime (1) and Salt (to taste).
step 11
Cover and cook on a low flame for 6-8 minutes or until the rice is done. By the time rice is cooked the water will be completely gone. If you feel the water is not completely dried out, remove the cover and cook on a medium flame for 2-3 more minutes.
step 12
Fry the Onion (1) in Ghee (2 Tbsp) until it becomes light brown in color, then drain it out of the oil and keep aside. Fry the Cashew Nuts (1 handful) and Raisins (1 handful) and keep aside.
step 13
Take a heavy bottom flat vessel/biriyani pot and add a little ghee, spreading it to all sides. Take half of the rice and spread it well.
step 14
Place an iron skillet or tawa on your stove and switch on the flame. Once the tawa is heated well reduce the flame to low. Keep the biriyani pot on the tawa and cook for 8-10 minutes.
step 15
Switch off the flame and let it rest for at least 10 minutes before opening.
step 16
Serve the biriyani hot with some curd raita and pickles.
