Fish Biryani

Ingredients
Rice – 2 cups
Fish slice – ½ kg
Onion – 2 medium sized
Chopped tomatoes – 2 large
Ginger garlic paste – ½ tbl.sp
Green chilli – 3
Bay leaves – 2
Cinnamon – 1 inch piece
Cloves – 4
Coriander leaves – ½ cup
Mint leaves – ¼ cup
Chilli powder – 1 tsp
Turmeric powder – ½ tsp
Lemon juice – 1 tsp
Curry powder – 1 tsp
Salt as per taste
Chopped almonds and cashewnuts – ¼ cup
Ghee

Method

Wash basmati rice and soak in water for one hour. Clean and wash the fish and apply lemon juice and turmeric to remove any unwanted smell from the fish. After ten minutes, wash it again and apply paste of ginger garlic, chilli powder,salt, turmeric, lemon juice and leave it for half an hour.

Boil basmati rice in water and salt with half teaspoon of oil in it, so that grains do not stick to each other. When rice is half cooked, drain the water and keep aside.

In another vessel, heat oil and fry almond and cashew slices till golden brown. Remove and keep aside. Then in the same oil, add bay leaves, cinnamon, cloves and saute for two minutes. Then add onions and saute till they are transparent. Then add to it slit green chillies, chopped tomatoes, ginger garlic paste and fry for a minutes. Then add corriander and mint leaves, curry powder, chilli powder, turmeric and salt and mix well. Add the marinated fish and cook on a medium flame for ten minutes. Remove this fish slices and keep aside.

To the masala, add half cooked basmati rice and on the top spread sliced fish pieces and garnish with cashew and almond slice, corriander and mint leaves and lemon juice. Cover it tightly and cook on a low flame for few minutes. Serve hot with raita.