Ingredients
For the Fish Marination:
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750g firm white fish fillets (Kingfish, Seer fish, Cod, or Halibut), cut into thick chunks
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1 tsp red chili powder
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1/2 tsp turmeric powder
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1 tbsp lemon juice
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1 tsp ginger-garlic paste
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1/2 tsp salt
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2-3 tbsp oil (for shallow frying)
For the Rice:
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2 cups Basmati rice (soaked for 30 minutes)
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6-8 cups water
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Whole spices: 1 bay leaf, 4 green cardamom pods, 1 black cardamom, 1-inch cinnamon stick, 4 cloves, 1 tsp cumin seeds
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1 tbsp oil or ghee
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1.5 tsp salt
For the Masala Base:
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2 large onions, thinly sliced
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2 medium tomatoes, finely chopped
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1 tbsp ginger-garlic paste
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2-3 green chilies, slit lengthwise
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1/2 cup thick plain yogurt (whisked)
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1 tsp coriander powder
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1 tsp cumin powder
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1 tsp Garam Masala (or Biryani Masala)
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1/2 tsp red chili powder
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1/4 cup fresh mint leaves, chopped
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1/4 cup fresh cilantro, chopped
For Layering:
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1/4 cup fried onions (birista)
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Warm milk mixed with a pinch of saffron threads (or yellow food color)
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2 tbsp ghee
Step-by-Step Preparation
1. Marinate & Pan-Fry the Fish
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Mix the fish chunks with chili powder, turmeric, lemon juice, ginger-garlic paste, and salt. Set aside for 20 minutes.
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Heat 2-3 tbsp oil in a skillet over medium-high heat. Shallow fry the fish pieces for 2 minutes on each side until lightly golden. Do not fully cook the fish; it will finish cooking during the dum process. Remove and set aside on paper towels.
2. Par-Cook the Rice
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In a large pot, bring water to a rolling boil with the whole spices, 1 tbsp oil, and 1.5 tsp salt.
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Add the soaked Basmati rice and cook for 5-7 minutes until it is 70% cooked (the grain should break easily when pinched, but still have a firm core).
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Drain the rice completely and set aside.
3. Prepare the Biryani Gravy (Masala)
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In a heavy-bottomed pot (or handi), heat 3 tbsp oil/ghee. Add sliced onions and fry over medium heat until deep golden brown. (Optionally, remove half for layering later).
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Add green chilies and 1 tbsp ginger-garlic paste. Saute for 1-2 minutes until fragrant.
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Add chopped tomatoes, coriander powder, cumin powder, Garam Masala, and red chili powder. Cook until the tomatoes break down and oil begins to separate from the edges.
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Lower the heat and slowly whisk in the yogurt, stirring continuously to prevent curdling. Cook for 3-4 minutes until thick.
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Stir in half of the chopped mint and cilantro.
4. Layer and Dum Cook
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Turn the heat to low. Gently arrange the pan-fried fish pieces in a single layer over the cooked gravy base.
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Gently spread the par-cooked Basmati rice over the fish layer.
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Drizzle the top with saffron milk and melted ghee. Sprinkle the fried onions and remaining chopped mint and cilantro over the top.
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Cover the pot with a tight-fitting lid (seal edges with foil or dough if necessary).
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Cook on very low heat (Dum) for 12 to 15 minutes.
5. Serve
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Turn off the heat and let the pot rest undisturbed for 10 minutes.
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Carefully lift the layers with a flat spatula to avoid breaking the fish pieces. Serve hot alongside raita and salad.
