Fish Biriyani

Prep Time:20 m      Cook Time:30 m

Serves:3

Ingredients

Fish                          - 400 g(boneless)

Rice                          - 1 cup

Onion                       - 1

Green Chilli             - 3

Mint Leaves             - 2 tblsp

Ginger Garlic Paste - 1 tbl sp

Turmeric Powder     - a pinch

Aniseed                    - 1/2 tsp

Khus khus                - 1/4 tsp

Bay Leaf                  - 2

Cardamom               - 2

Cinnamon                - 1 small piece

Clove                       - 2

Oil + Ghee              - 2 tsp

Salt                          - to taste

For the fish marinade

Ginger Garlic Paste - 1 tblsp

Coriander Powder   - 1 tblsp

Cumin Powder        - 1/2 tsp

Tomato Ketchup     - 1tblsp

Chilli Powder          - 1 tsp

Salt                          - to taste

Oil                           - 2 tsp

Lemon Juice           - from one lemon

Method

• Cut the fish into bite sized pieces.Mix all the ingredients for the marinade and leave it rest for half an hour.Meanwhile wash and soak rice for twenty minutes and prepare other ingredients.
                                  
     
• Heat oil in the pan or pressure cooker in which biriyani is going to be prepared.Add the fish pieces and fry them in medium flame till they are golden in colour.Remove them and set aside.
     
• In the same pan add ghee,aniseed,khus khus,cinnamon,cardamom,clove,bay leaf and green chilli.Add sliced onions,little salt and saute till onion becomes soft.
     
• Add ginger garlic paste,saute till raw smell goes off and add mint leaves,give it a mix and add required water and salt.
     
• When the water boils add rice,check salt and cover this with a lid.
     
• Once the rice is almost cooked say eighty percent add the fried fish and cover the lid.Simmer the stove and leave it on low flame for five to ten minutes.After that remove the lid,fluff it up with a fork and serve with onion raita.
                  
     

Little Words

• It can be done in pressure cooker also.
• If the marinade is watery add the remaining lemon juice in the biriyani when rice is added.
• The masala for the marinade can be varied as desired.
• Boneless fish varieties are best suited and I have used salmon fish.