Fish Biriyani

Ingredients

Rice

Biriyani Rice: 2 cup

Salt: needed

Cardamom Pods: 4

Cinnamon Stiocks: 2” stick

Cloves: 3

Bay leaves: 2

Star aniseed: 2

Ghee: 1tbsp

Lemon Juice: 1tbsp

Marinating

Fish: 1 kg (any type of big fish)

Chilli Powder: 1tbsp

Turmeric Powder: 1tsp

Lemon Juice: 1tbsp

Masala

Onion: 3 medium sized

Tomato: 1 big

Ginger garlic paste: 1tbsp

Green Chilli Crushed: 3

Chilli Powder: ½ tsp

Turmeric powder: ¼ tsp

Garam masala powder: ¼ tsp

Coriander leaf: 2 strings

Mint Leaves: 1 string

Yogurt: 1 tbsp

Salt: needed

Oil: ¼ cup (or as needed)

Layering

Lemon juice: 1 tsp

Chopped coriander leaves: 2tbsp

Mint leaves chopped: 1tbsp

Garam Masala: 1tsp

Ghee: 2 tbsp

Fried Onion ,Cashew nut and raisins: for garnishing (optional)

Method Of Preparation

Rice

Wash and soak rice for minimum 1 hour. Drain it before cooking.

Bring water to boil, add salt, ghee, cardamom, cinnamon, cloves, bay leaves, star aniseed, lemon juice and soaked rice to it. Drain it when its 80% cooked.

Masala

Marinate the fish with ingredients under marinating, for about 30 minutes.

Heat oil in a pan and fry the fish pieces. Keep this aside.

In the same oil, add sliced onion, when it turns yellowish brown add ginger garlic paste, stir and now add garam masala, chilli powder, turmeric powder, salt and add tomato.

Add some coriander leaf and mint leaves when tomato is cooked and put in low flame for about 15-20 minutes. Then add well stirred yogurt and stir it well. Put in low flame about 2-3 minutes. Switch off the flame.

Layering

Grease the pressure cooker/a pan with air tight lid with some oil/ghee. Heat it in a low flame.

Add half of the cooked rice on top of it add some fried onions, cashews, raisins, chopped coriander leaf, lemon juice, ghee and put half of the masala on top layer the fish and again spread the masala on top of the fish. Add the other half of cooked rice on top of it, add some fried onions, cashews, raisins, chopped coriander leaf, lemon juice, ghee. OR instead of putting the fish pieces in between you can keep the fish pieces on top of the rice so that you get the fish pieces without any breaking, but i prefer layering it in between so that the masala coats on the fish.

Close the lid put in full flame for a minute, after that keep in a very low flame for about 20 -30 minutes.

Open after 30 minutes. 
While serving, take out the fish pieces first and mix well the rice and masala with a fork with out breaking the rice. 
Serve with raita of your choice.

Tips: Soaking the rice makes it soft, always don't over stir the cooked rice. Stir with a fork so that the rice won't break