Anjal Fish Biryani

Instructions

1. 1

   Preparation (30 minutes)

   • Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain before cooking.
   • In a bowl, combine the fish steaks with red chili powder, 0.5 tsp turmeric powder, ginger-garlic paste, lemon juice, and 1 tsp salt. Mix gently to coat and marinate for at least 20 minutes.
   • In a blender, combine 1 cup coriander leaves, 0.5 cup mint leaves, green chilies, 1-inch ginger, and 6 garlic cloves. Add 2 tbsp of water and blend to a smooth green masala paste.
   • Soak the saffron strands in 2 tbsp of warm milk and set aside.
2. 2

   Parboil the Rice (10 minutes)

   • In a large pot, bring 8 cups of water to a rolling boil. Add the whole spices (bay leaf, cinnamon, cloves, cardamom, star anise) and 1.5 tsp salt.
   • Add the drained rice and cook for 6-7 minutes until it is 70% cooked. The grain should break easily but still have a firm bite.
   • Immediately drain the rice in a colander and spread it on a plate to cool slightly and stop the cooking process.
3. 3

   Shallow Fry the Fish (10 minutes)

   • Spread the rava on a flat plate. Take each marinated fish steak and coat it evenly on all sides with the rava.
   • Heat 1/3 cup of oil in a wide, heavy-bottomed pan over medium-high heat.
   • Carefully place the coated fish steaks in the hot oil. Fry for 3-4 minutes per side until golden brown and crisp. Do not overcrowd the pan; fry in batches if necessary.
   • Remove the fried fish and set aside. Reserve the flavorful oil in the pan.
4. 4

   Cook the Biryani Masala (15 minutes)

   • In the same pan with the leftover fish-frying oil, add 2 tbsp of ghee and heat it over medium flame.
   • Add the sliced onions and sauté for 8-10 minutes, stirring frequently, until they are soft and golden brown.
   • Add the prepared green masala paste and cook for 3-4 minutes until the raw aroma disappears and oil begins to separate.
   • Stir in the chopped tomatoes, 0.25 tsp turmeric powder, coriander powder, and garam masala. Cook for 5-6 minutes until the tomatoes turn mushy.
   • Reduce the heat to low. Add the whisked curd and stir continuously for 2 minutes to prevent it from splitting. Add 1 tsp salt, mix well, and turn off the heat.
5. 5

   Layer and 'Dum' Cook the Biryani (25 minutes)

   • Select a heavy-bottomed pot for layering. Spread half of the parboiled rice evenly at the bottom.
   • Gently arrange the fried fish steaks over the rice in a single layer.
   • Pour the entire biryani masala evenly over the fish.
   • Top with the remaining rice, spreading it to cover the masala completely.
   • Garnish the top layer with birista, chopped coriander, and mint leaves.
   • Drizzle the saffron-infused milk and the remaining 1 tbsp of ghee over the rice.
   • Cover the pot with a tight-fitting lid. To seal it perfectly for 'dum', you can place a heavy object on the lid or seal the edges with atta dough.
   • Cook on the lowest possible heat for 15-20 minutes. This slow steaming process is called 'dum'.
6. 6

   Rest and Serve (10 minutes)

   • Turn off the heat and let the biryani rest, unopened, for at least 10 minutes. This allows the flavors to meld and the rice to finish cooking in the residual steam.
   • Open the lid, and gently fluff the biryani from the sides using a fork or a flat spatula to mix without breaking the fish or rice grains.
   • Serve hot with a side of cooling raita or a simple salad.