Basmathi Rice: 3 cups
Onion: 1 big
Dry lemon: 2
Garam Masala: 1tsp
Fish Stock: 2 cups (Boil fish pieces in 2 ½ cups, till it is cooked well and discard the fish pieces)
Lemon Juice: 1 lemon
Bay leaves: 1
Oil/Ghee: ¼ cup
King Fish/Any fish: 1 ½ kg
Chilli Powder:1tbsp (This is optional)
ArabicMasala Mix: 1tsp
Lemon Juice: 2tbsp
Method Of Preparation
Wash the fish pieces and drain.
Marinate the fish pieces with chilli powder, Arabic masala, lemon juice, refined oil and salt. Keep for 1 hour.
Wash and soak the basmathi rice for 1 hour. Drain it 5 minutes before cooking.
Chop the vegetables into big pieces.
Heat ghee/oil in a pan and add the fish pieces and fry them till done.
In to the same oil add bay leaves, cinnamon, cardamom, cloves and chopped onion to it. Saute till it gets translucent and now add chopped vegetables to it. Saute for 3-4 minutes.
Then add chopped tomato and sauté for a while. Add Arabic masala mix and garam masala to it. Saute for a minute. Add the fish stock and 3 cups water to it. Add salt, lemon juice, peppercorns and dry lemon to it.
When boils add drained rice to it. Give it a stir and close with a lid.
Lower the flame when boils after adding the rice. Do not stir in between. Open only after 15 minutes. Then spread the fish pieces on top of the rice. Close again with an air tight lid. Switch off the flame after 10 minutes. Open the lid only after 15minutes.