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Ingredients<\/b><\/p>\n
For the Fish Marination:<\/b><\/p>\n 750g firm white fish fillets (Kingfish, Seer fish, Cod, or Halibut), cut into thick chunks<\/p>\n<\/li>\n 1 tsp red chili powder<\/p>\n<\/li>\n 1\/2 tsp turmeric powder<\/p>\n<\/li>\n 1 tbsp lemon juice<\/p>\n<\/li>\n 1 tsp ginger-garlic paste<\/p>\n<\/li>\n 1\/2 tsp salt<\/p>\n<\/li>\n 2-3 tbsp oil (for shallow frying)<\/p>\n<\/li>\n<\/ul>\n For the Rice:<\/b><\/p>\n 2 cups Basmati rice (soaked for 30 minutes)<\/p>\n<\/li>\n 6-8 cups water<\/p>\n<\/li>\n Whole spices: 1 bay leaf, 4 green cardamom pods, 1 black cardamom, 1-inch cinnamon stick, 4 cloves, 1 tsp cumin seeds<\/p>\n<\/li>\n 1 tbsp oil or ghee<\/p>\n<\/li>\n 1.5 tsp salt<\/p>\n<\/li>\n<\/ul>\n For the Masala Base:<\/b><\/p>\n 2 large onions, thinly sliced<\/p>\n<\/li>\n 2 medium tomatoes, finely chopped<\/p>\n<\/li>\n 1 tbsp ginger-garlic paste<\/p>\n<\/li>\n 2-3 green chilies, slit lengthwise<\/p>\n<\/li>\n 1\/2 cup thick plain yogurt (whisked)<\/p>\n<\/li>\n 1 tsp coriander powder<\/p>\n<\/li>\n 1 tsp cumin powder<\/p>\n<\/li>\n 1 tsp Garam Masala (or Biryani Masala)<\/p>\n<\/li>\n 1\/2 tsp red chili powder<\/p>\n<\/li>\n 1\/4 cup fresh mint leaves, chopped<\/p>\n<\/li>\n 1\/4 cup fresh cilantro, chopped<\/p>\n<\/li>\n<\/ul>\n For Layering:<\/b><\/p>\n 1\/4 cup fried onions (birista)<\/p>\n<\/li>\n Warm milk mixed with a pinch of saffron threads (or yellow food color)<\/p>\n<\/li>\n 2 tbsp ghee<\/p>\n<\/li>\n<\/ul>\n Step-by-Step Preparation<\/b><\/p>\n 1. Marinate & Pan-Fry the Fish<\/b><\/p>\n Mix the fish chunks with chili powder, turmeric, lemon juice, ginger-garlic paste, and salt. Set aside for 20 minutes.<\/p>\n<\/li>\n 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<\/i> process. Remove and set aside on paper towels.<\/p>\n<\/li>\n<\/ul>\n 2. Par-Cook the Rice<\/b><\/p>\n In a large pot, bring water to a rolling boil with the whole spices, 1 tbsp oil, and 1.5 tsp salt.<\/p>\n<\/li>\n Add the soaked Basmati rice and cook for 5-7 minutes until it is 70% cooked<\/b> (the grain should break easily when pinched, but still have a firm core).<\/p>\n<\/li>\n Drain the rice completely and set aside.<\/p>\n<\/li>\n<\/ul>\n 3. Prepare the Biryani Gravy (Masala<\/i>)<\/b><\/p>\n In a heavy-bottomed pot (or handi<\/i>), heat 3 tbsp oil\/ghee. Add sliced onions and fry over medium heat until deep golden brown. (Optionally, remove half for layering later).<\/p>\n<\/li>\n Add green chilies and 1 tbsp ginger-garlic paste. Saute for 1-2 minutes until fragrant.<\/p>\n<\/li>\n 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.<\/p>\n<\/li>\n Lower the heat and slowly whisk in the yogurt, stirring continuously to prevent curdling. Cook for 3-4 minutes until thick.<\/p>\n<\/li>\n Stir in half of the chopped mint and cilantro.<\/p>\n<\/li>\n<\/ul>\n 4. Layer and Dum Cook<\/b><\/p>\n Turn the heat to low. Gently arrange the pan-fried fish pieces in a single layer over the cooked gravy base.<\/p>\n<\/li>\n Gently spread the par-cooked Basmati rice over the fish layer.<\/p>\n<\/li>\n Drizzle the top with saffron milk and melted ghee. Sprinkle the fried onions and remaining chopped mint and cilantro over the top.<\/p>\n<\/li>\n Cover the pot with a tight-fitting lid (seal edges with foil or dough if necessary).<\/p>\n<\/li>\n Cook on very low heat (Dum<\/i>) for 12 to 15 minutes<\/b>.<\/p>\n<\/li>\n<\/ul>\n 5. Serve<\/b><\/p>\n Turn off the heat and let the pot rest undisturbed for 10 minutes.<\/p>\n<\/li>\n Carefully lift the layers with a flat spatula to avoid breaking the fish pieces. Serve hot alongside raita and salad.<\/p>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":" Ingredients For the Fish Marination: 750g firm white fish fillets (Kingfish, Seer fish, Cod, or Halibut), cut into thick chunks 1 tsp red chili powder 1\/2 tsp turmeric powder 1 tbsp lemon juice 1 tsp ginger-garlic paste 1\/2 tsp salt 2-3 tbsp oil (for shallow frying) For the Rice: 2 cups Basmati rice (soaked for […]<\/p>\n","protected":false},"author":1,"featured_media":16495,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[775,710,841,653],"tags":[],"class_list":["post-16494","post","type-post","status-publish","format-standard","has-post-thumbnail","category-indian","category-recipes","category-seafood-recipes","category-sublime-lifestyle"],"yoast_head":"\n\n
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