Fish biryani

An aromatic and tasty mix of rice with seer fish, cooked perfectly in alternate layers for a fulfilling lunch. Add this to your must-try recipe list!

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Ingredients
½ kg seer fish
1½ tsp red chilli powder
½ tsp turmeric powder
Salt, as required
Oil, as required
4 onions sliced lengthwise
2 tsp chopped ginger
2 tsp chopped garlic
3 tomatoes sliced lengthwise
¼ cup coriander leaves, chopped
2 tbsp pudina leaves, chopped
1 glass water
lime juice from 1 lemon
1 tsp garam masala powder
Coriander leaves, to garnish
For Rice
1½ glasses, Kaima rice
2 tbsp vanaspati (Hydrogenated oil)
¼ cup, ghee
1 onion sliced lengthwise
2 cardamom
2 cloves
2 cinnamon
Salt, as required
3 glass boiled water

Preparation
Clean the fish and cut into pieces. Mix red chilli powder, turmeric powder and salt together, and marinate the fish with it
Heat oil in a pan and place the marinated fish in it and let it cook. Make sure it does not get too roasted
Take fish off the tawa once done. Into the same oil, add onions, ginger and garlic, and Saute well
Now, toss in the tomatoes, coriander leaves and pudina leaves, and sauté until slightly roasted
When the onions are cooked, add some water and let it boil
Add lemon juice and garam masala powder. Now, place the fish back into the tawa
Put the masala (used to marinate) on top of the fish
Close lid of the pan and let it boil until the water has completely evaporated. Turn off the stove
Now, to prepare the rice, firstly, wash the rice and drain the water completely
Take a pan, heat ghee and vanaspati in it. Add onions to this and let it turn brown. Strain the onions and keep aside
Now, add and saute cardamom, cloves, cinnamon, rice and salt in the same pan. Fry a little, add some boiling water, stir, and close the lid for some time. Keep stirring occasionally
When the water has dried completely, turn off the stove and keep the lid closed. After 10 minutes, stir again
Keep the masala on the stove again, adding fried onion and chopped coriander leaves to it
Add the cooked rice as a layer on top of the masala, topping it further with rest of the fried onion and coriander leaves
Keep closed until the steam escapes the vessel
If you prefer, you can pass the masala and rice to two different dishes, and serve it along with bilimbi pickle