Fish Biryani

Instructions

1.  Marinate the Fish:

• In a bowl, combine yogurt,ginger-garlic paste, red chili powder, turmeric powder, and salt.
• Add fish cubes to the marinade, ensuring they are well coated.
• Cover and refrigerate for at least 30 minutes.

2. Cook the Rice:

• Rinse basmati rice underrunning water until the water runs clear.
• In a large pot, bring waterto a boil. Add salt, cloves, cardamom pods, bay leaves, and drained rice.
• Cook the rice until it is70-80% done (rice should be firm but almost cooked).
• Drain the rice and set aside.

3. Prepare the Biryani Masala:

• Heat oil or ghee in a large pan or pot.
• Add sliced onions and sauté until they turn golden brown.
• Add cumin seeds and sautéfor a minute until fragrant.
• Stir in chopped tomatoes and cook until they soften and oil starts to separate.
• Add marinated fish along with the marinade. Cook gently for 5-7 minutes until the fish is almost cooked through.
• Add green chilies, garam masala powder, fresh coriander leaves, and fresh mint leaves. Mix well.

4. Layer the Biryani:

• In a large heavy-bottomedpot or pan, layer half of the cooked rice evenly.
• Spread the fish masalamixture over the rice layer.
• Top with the remaining rice, spreading it evenly.

5. Dum Cooking (Slow Cooking):

• Drizzle saffron-infused milk (if using) evenly over the rice.
• Cover the pot with atight-fitting lid. You can also seal the edges with dough to trap steam.
• Cook on low heat (dum) for15-20 minutes until the rice is fully cooked and flavors meld together.

6. Serve:

• Once done, gently fluff therice with a fork, being careful not to break the fish pieces.
• Garnish with fried onion sand serve hot with lemon wedges, raita, or a fresh salad.