Fish Biryani

2 lb. fish (I used kingfish slices)

Whole spice

2 bay leaf

5 cloves

5 green cardamom

10 black peppercorns

½ inch cinnamon stick

For gravy

2 onions sliced

3 sliced tomatoes

1 cup yogurt beaten with no lumps

1 cup chopped mint

1 cup chopped cilantro

2 tbsp ginger garlic paste

8 slit green chili (use less if you like it mild)

2 tbsp fish biryani masala (refer to tips at the bottom)

1 tbsp dried kasuri methi leaves crushed

Salt as per taste

1 cup oil

Fish Marinade

Salt

½ tbsp chili powder

½ tbsp turmeric powder

Garnish

Fried onions

Lemon slice

Mint leaves

Coriander leaves chopped

Rice

3 cups of rice

6 cups of water

Salt

Extra

1 tbsp ghee

Directions:

Marinate the fish with salt, chili powder, and turmeric and keep aside for 15 mins. Then heat oil in a pan and fry the fish on both sides. Then take the fish out and add whole spices to the same oil (bay leaf, cloves, cardamom, peppercorns, and cinnamon stick.) Then add half of the onions and green chili and sauté till onions are translucent do not brown the onions. Add 2 tbsp of ginger garlic paste and let it cook for 2-3 mins or until it changes color. Then add tomatoes and cover them. When tomatoes are cooked add biryani masala, mint, cilantro and yogurt. Now cook it for good 10-15 mins or until oil is separated from the gravy. Then add fried fish slices and add kasuri methi and gently toss it all together.

To cook the rice, take a pot and heat 6 cups of water and add a little salt. In a bowl take rice and wash it a few times till water is clear. When water starts boiling add rice and cook for 10-15 mins. Or until water is all soaked up by the rice.

In a separate pan heat oil and fry up remaining onions to golden brown.

Now heat the oven to 350-degree F. In an oven-safe tray add a layer of rice. Then add a layer of fish with gravy and chopped mint, cilantro, and few fried onions. Repeat the process and on top add rice and lemon slices and ghee. Bake it for 30 mins and then take it out and ready to serve. Fish biryani always tastes better the next day.

Tips:

1. My favorite brand is Shan Biryani Masala. If you use Shan masala, please add the whole packet. Also remember this masala packet already has salt. So please do not add salt if you use this brand.)

2. Add chopped ginger and whole garlic cloves along with ginger garlic paste for extra flavor.

3. Add ½ cup water to yogurt and mix it well before adding to the masala.