Ingredients

For Rice:

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

For garnishing:

Cashew nuts (roasted)

Raisins (roasted)

Preparation method:

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.

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