Fish Biryani

Ingredients:

For marination
Seer Fish - 1 Kg
Turmeric powder - 1 tsp
Chili powder - 2 tsp
Salt - 2 tsp

For saute
Ghee - 2 Tbsp
Oil - 1 Tbsp
Bay leaves - 3 nos
Cinnamon - few pieces
Cloves - 10 nos
Cardamom pods - 4 nos
Onions - 5 nos (chopped)

For masala paste
Ginger - 1 big piece (chopped)
Garlic - 7 to 8 cloves
Green chilis - 3 nos
Dry Red chilis - 3 nos
Fresh grated coconut - 2 Tbsp
Little water

Tomatoes - 3 nos (chopped)
Turmeric powder - 1/2 tsp
Chili powder - 1 tsp
Coriander powder - 2 tsp
Salt
Coriander leaves - 1 small bunch
Mint leaves - 1 small bunch
Long grain rice - 500 ml (soaked 30 mins)
Diluted coconut milk - 500 ml

Method:
1. Marinate the fish pieces with turmeric powder, chili powder & salt for 30 mins

2. In the pressure cooker, add ghee & oil. Saute Bay leaves, Cinnamon, Cloves, Cardamom pods & Onions

3. Grind Ginger, Garlic, Green chilis, Red chilis & Fresh grated coconut with little water to paste

4. Once the onion turns brown add the masala paste and cook till the raw smell goes

5. Now add tomatoes, Turmeric powder, Chili powder, Coriander powder, Salt, Coriander leaves& Mint leaves. Cook till the tomatoes becomes mushy

6. Add the marinated fish and gently mix till the masala coats evenly. *Do not break the pieces. And add chopped coriander and mint leaves.

7. Add soaked basmati / long grain rice & diluted coconut milk. Mix gently

8. Close the lid. Wait till steam appears, then put the weight
9. Cook for 5 minutes and turn off the stove.
Done


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