Ghee – 2 tbsp
Cardamom – 4 nos
Cinnamon – 4 sticks
Cloves – 4 nos
Pepper – 4 nos
Onion (Sliced) – ½ cup
Basmati rice – 3 cups
Boiled water – 6 cups
Salt – 2 tsp
For fish masala:
King fish or seer fish – ½ kg
Chilly powder – 1 tbsp
Turmeric powder – ½ tsp
Salt – 1 tsp
Oil – 1 cup
Onion (Sliced) – 3nos
Ginger-Garlic-Green chillies paste – 2 tbsp
Tomato (chopped) – 1 no
Garam masala powder – 1 tsp
Curd – 1 tbsp
Thick coconut milk – ¼ cup
Coriander leaves (Chopped) – 1 cup
Mint leaves (Chopped) – 2 tbsp
Ghee – 2 tbsp
Cashew nuts (roasted)
For preparing rice:
- Heat ghee in a pan
- Add cardamom, cinnamon, cloves and pepper. Stir them.
- Add onions and fry for 5 min.
- Add rice and stir for 5 min.
- Pour boiled water along with salt and cook till it done.
For making fish masala:
- Marinate fish pieces with chilly powder, turmeric powder and salt for 1 hr.
- Fry the marinated fish pieces in oil.
- Heat oil. Add sliced onions and fry on a low flame, till it becomes slightly brown.
- On medium flame, add ginger-garlic-green chilly paste and tomato.
- Stir it for 6 min.
- Add garam masala powder, curd, coconut milk, coriander leaves & salt and stir it for 5 min.
- Add fired fish pieces and reduce the flame.
- Cook till it starts to boil.
For making Fish biryani:
- Take a deep bottom vessel and layer rice and fish masala.
- Pour 2 tbsp of ghee and tightly cover with a lid.
- Keep it on a very low flame for 10 min.
- Garnish with roasted nuts and raisins.
Note: You can use fish with not much bone like tuna, salmon, akoli etc.
You can use prawns or chicken instead of fish.