Cooking Instructions
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)
.
2.
Wash and soak the
Basmati Rice (2 cups)
and set aside.
3.
In a pan, pour
Oil (3 Tbsp)
and shallow fry the fish, remove and set aside.
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.
5.
Add
Tomato (1)
and
Salt (to taste)
. Cook until the tomato is done. Add fried fish pieces to the masala and cover.
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.
7.
Strain the water from the rice and set it aside.
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.
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)
.
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.
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
Sun-Maid Raisins (1 handful)
and keep aside.
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.
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.
15.
Switch off the flame and let it rest for at least 10 minutes before opening.
16.
Serve the biriyani hot with some curd raita and pickles.
