¼cupOnion thinly sliced and fried in hot oil till crisp and golden brown
8-10Cashew nutsfried till golden brown
1pinchSaffron soaked in a tablespoon water
3tablespoonFresh mint chopped
3tablespoonFresh coriander chopped
2tablespoonGhee
Instructions
For the rice
Wash and soak the rice for 30 minutes.
Drain the water.
Add all the remaining ingredients in rice along with 4 cups of water and cover and cook till 80% done.
For the fish
Wash the fish nicely.
Mix hung curd, turmeric powder, red chili powder, garam masala powder, salt and lemon juice in a bowl.
Coat the fish pieces with this marinade and keep aside for 20 minutes.
Heat oil in a pan.
Add onion and fry till they are slightly browned.
Add green chili and ginger garlic paste and fry till onions are nicely browned.
Now add tomato and half cup water and cook for 2-3 minutes.
Add the fish pieces along with the marinade.
Cook for 5-6 minutes till fish is done and the masala is slightly dry.
For layering
Layer the fish with 80% cooked rice.
Sprinkle browned onion, fried cashew nuts, coriander, mint and saffron soaked in milk.
Pour the ghee on top.
Cover the pot tightly with a lid and keep some heavy weight over it.
Let the biryani cook on very low heat for 25-30 minutes.
Once cooked let it rest for 10 minutes and then give a gentle mix.
Garnish with fried onions and fried cashew nuts.
Serve hot with mix veg raita.
Notes
Use best quality rice to make biryani.You can add some green chilli paste in the marinade if you like spicy biryani. I have used Seer fish fillets to make the biryani but you can choose any fish of your choice. Even boneless fish pieces works well in this recipe.Use a heavy bottom pan to assemble the biryani.The biryani needs to be cooked for 25-30 minutes on low heat and if the pan is not heavy, it might burn.You can check therecipe to make golden fried onion or Birista.Be very attentive while cooking the rice.Do not stir the rice much while cooking otherwise it will break the grains.Choose a pan with a tight fitting lid.This biryani cooks on dum or steam and we want to retain as much steam that is formed inside.Traditionally, a sealing of dough used to be put around the pan and the lid but I don’t think that it is required if the lid fits tightly.