Ingredients to make fish biryani
To marinate the fish add chili powder, coriander powder, turmeric powder, pepper powder
Add ginger garlic paste
Squeeze half a lemon
Add 1 tsp of salt
Mix well, rub all the spice powders onto the fish. Marinate for 10 to 15 mins.
Heat up 2 tbs oil, shallow fry the fishes on both the sides till they are golden brown.
Similarly, fry all the fishes and take in a bowl.
To cook the rice, boil 5 cups of water, adding bay leaves, star anise, cloves, cardamom, salt.
Add basmati rice and cook till the rice is 3/4th
Drain the rice in a colander and keep aside.
Firstly, grind all these ingredients with ginger and garlic to a fine paste.
Heat up the deep pot, add some oil. I used the leftover oil that used to fry the fish. So that we won’t miss the flavors.
Add sliced onions and salt
Saute till they are translucent
Add ground ginger garlic paste
Saute for 2 to 3 mins
Add chopped tomatoes and saute till they are mushy
It goes all the spice powders, chili powder, coriander powder, turmeric powder, pepper powder.
Saute till the onions and tomatoes are well cooked.
Add a handful of mint leaves and coriander leaves
Add yoghurt/ curd
Mix and cook for 2 to 3 mins.
Gently add all the fried fishes
Add 1/4 to 1/2 cup of water, check for salt, Cover and cook for 2 to 3mins.
For layering: Add a layer of fish masala
Top it with basmati rice, sprinkle some coriander leaves, mint leaves, and some ghee.
Add another layer of fish masala
Top it again with rice, ghee, mint and coriander leaves.
Cover with aluminum foil, place over the tawa and cook for 20 mins in a very low flame.
I bake fish wrapped in foil or leaves because it locks in moisture and if you especially wrap in banana leaves the Asian style or our very own moin moin leaves (Thaumatococcus daniellii) , it gives it that extra special flavor