Ingredients
For marinating the fish
King fish-5 or 6 pieces
Chilly powder- 2 tsp
Turmeric powder- 2 pinches
Ground Garam masala- ½ tsp
Lemon juice- 1 tsp
Curry leaves- 1 sprig
Salt- to taste
ginger garlic paste
For frying fish
Oil- enough for frying
For making masala
Green chillies 4
Oil used for frying fish- 3 tbsp
Onion, large cut thin long- 4 no’s
Salt- litte
Tomato, chopped- 1 large
Chilly powder- ½ tsp
Yogurt (not sour)- 4 tbsp
garammasala-1 tbsp
ginger garlic paste
mint leaves
coriander leaves.
For making rice
Basmati rice- 2 cups
Water- 3½ cups
Salt- as needed
Topping ingredients:
saffron
1 cup of milk.
mix saffron in one cup of milk keep aside.
Instructions
Wash the king fish steaks under running water,
if you want you could cut the steak into
medium sized pieces.
Marinate the king fish with the above mentioned ingredients for marination,
keep aside for 15 minutes.
Shallow fry the fish in enough oil till it starts to turn golden in color.
Avoid over frying the fish,
Keep aside on a paper towel.
Place a large pan over medium heat, add 3 tbsp of oil used for frying fish.
Add cinnamon sticks,cloves and elaichi.Allow it to splutter.
Add green chilli,then mint leaves,then corianders leaves to it .
cook covered till it turns tender.
Add the ginger garlic paste,then add the onions turn tender.
saute for a few minutes.
Onion should turn really tender and well cooked.
Add chopped tomato and cook till it gets mashed.
Add chilly powder and turmeric powder then garam masala to it, combine well.
Now, add yogurt, combine well and cook covered for 5 minutes.
Remove the lid and let all the water in the masala dries up.
Remove from the heat and keep aside covered.
Cooking Rice.
Wash the rice taken in a large sieve under running water.
Heat the pan with 4 cups of water.
Allow it to boil.
Then add the rice.
Allow it cook half boiled.
Atlast drain the water from the rice.
Layering:
In a large pan, spread half of the masala as the first layer.
Top it with half of the rice as the second layer.
Top it with fry fish as the third layer.
Again repeat layering with masala, rice,fry fish finally top it with saffron milk.
Close the pan tightly with aluminum foil and then with its lid.
Place the pan on low flame and cook for 10 minutes.
After 10 minutes, remove the pan from the heat and keep aside covered.
While serving, combine the rice and fish masala together, serve on a plate along with raita .
Notes
Adjust the spice level according to your needs,
if you like it spicy increase the amount of chilly powder or green chillies accordingly.
This biryani, in fact all biryanis taste better when it sits for sometime,
it would taste even more better the next day.
