For Rice:
Basmathi Rice - 3 cup
Ghee - 2 table spoon
Onion - 1 big sliced
Boiled water - 6 cup
Whole spices - 4 cardamom,2 cloves,1 bay leaf,1/2 inch cinnamon stick ,5 whole peppercorn
For Fish masala:
King fish/Seer fish -1 1/2 lb
Chilly powder - 2 tbsp
Turmeric powder -1/2 tsp
Pepper powder - 2 tsp
Onion - 3 sliced
Oil - 1 cup
Ginger, Garlic paste - 2 tbsp
Tomato - 1
Garam msala - 1 tsp
Curd - 2 tbsp
kasturi methi - 1 tsp
corriander leaves - 1/4 cup (chopped)
Mint leaves -1 tbsp (chopped)
Salt to taste
Cashew nut (roasted)
Raisin(roasted)
Methods:
1.Marinate the fish with chilly powder,pepper powder,turmeric powder,lemon juice and 1 tsp of masala powder and keep aside for 30 mts.
2.Fry the marinated fish pieces in oil,and drain it from oil and keep aside.
3.In the same oil add sliced onion and fry on low flame till it become light brown
4.Make a paste with ginger ,garlic and tomato and add in to it.Stir it for 6 mts.
5.Add masala powder,chilly powder,salt and saute for 5 mts
6.In a low flame add curd,corriander leaves,kasturi methi.
7.Now add fried fish in it and cook till it stats to boil and turn of the flame.
8.Heat Ghee in the Cooking vessel ,add rice and fry it for 5 mts.
9.Pour 8 glasses of water, whole spices and salt to taste, when the rice is 3/4 cooked turn off the flame.
10.Heat 1 teaspoon ghee in a small pan and fry one thin sliced onion, cashew nuts and raisin.
11.MIx cooked rice and fish masala in layers in a vessel
12.Garnish it with roasted cashew nut,raisin, chopped coriander and mint leaves.
13.Cover the vessel lid air-tight and keep aside for 20 minutes.
Now our fish Biriyani is ready ....serve it with pickle and salad.
