Fish Biriyani

Ingredients

• Rice  -  1kg (Basmathi, kyma) 
• Onion  -  1/2 an onion
• Cloves  -  10 nos
• Cardamom  -  5 pods
• Cinammon  -  3 one inch pieces 
• Shah jeera  -  a fat pinch
• Fennel powder  -  a fat pinch (roast sauf and powder it)
• Garam masala  -  1/2 tsp
• Salt  -  to taste
• Lemon juice -  from 1/2 a lemon
• Ghee  -  2 tbsp 
• Water 

For frying

• Fish  - 750 gm
• Chilly powder  -  2 tsp
• Turmeric powder - 1/2 tsp
• Fennel powder  -  1/4 tsp
• Garam masala  -  1/4 tsp
• Fenugreek powder  -  a pinch 
• Salt  -  to taste
• Lemon juice  -  2 tsp
• Oil 

For masala

• Onion  -  6 nos
• Green chillies  -  5 or 6
• Ginger  -  3 inch piece
• Garlic  -  10 pods
• Tomato  -  3 medium size
• Coriander leaves  -  a fist full
• Mint leaves  -  1 tbsp (chopped )
• Chilly powder  -  2 tsp
• Turmeric powder  -  1/2 tsp
• Coriander powder  -  1 tsp
• Garam masala  -  3/4 tsp
• Fennel powder  -  1/4 tsp
• Oil  -  2 tbsp 

For garnish

• Cashews  -  50 gms
• Kishmis  -  50 gms
• Onion  -  1
• Ghee  -  1 or 2 tbsp

Method

• Clean the fish, mix together all the ingredients under table for frying except oil. Add a little water if needed to make a smooth paste. Marinate fish in this paste for 30 minutes.
• Measure the rice in a cup. Now use the same cup to measure water. Measure 1 3/4 cup water for each cup of rice and keep aside. 
• Wash and soak the rice for 15 minutes.
• Heat a pressure cooker and ghee and add whole spices and roast, add onions and saute till translucent. Drain rice and add to this, saute for a few minutes. Now add the measured water along with rest of the ingredients for rice. 
• Close the lid, increase flame to high and wait till heavy steam comes through the nozzle. Note the time. After 5 minutes put the whistle and switch off the flame immediately. After 30 minutes open the cooker and fluff the rice. 
• Heat a pan and shallow fry the fish till 3/4 done. Keep aside. 
• In the same oil saute onions for masala. When it turns transparent add green chillies.,garlic and ginger. Saute till the onions turn brown. Add the masala powders and saute till the raw smell leaves and oil start separating. 
• Add tomatoes, cover and cook till it turns mushy.
• Add 1\4 cup water and cook covered for 2 minutes. Open and spread 3\4th of the fried fish pieces on top, again cover and cook for few minutes. switch off the flame.
• Fry cashew, kismis and onions in ghee and keep ready.
• Heat a heavy bottom deep dish add some ghee. Spread half of the masala in a layer now spread half of the cooked rice on top, again spread half of the masala. Finish layering with the rest of the rice. Place the reserved fish and garnish on top ,cover and cook on very low flame till the steam reaches the top.  
• Serve hot.

Notes

• Crushing a few pieces of fish and adding to the gravy while cooking increases the taste.
• Adjust the quantity of water according to the quantity of gravy needed. 
• You can serve it without dum also ( ie no need to layer and cook).
• While doing dum ,placing a iron skillet on flame and then placing the pot on top of it will prevent burnt bottom.