Fish Biryani

1. 1
   prep · ~30 min

   Soak the rice and prep the fish.

   1.Wash the basmati rice until the water runs mostly clear, then soak it in fresh water for 30 minutes.

   2.Pat the fish dry and place it in a bowl.

   3.Add yogurt, lemon juice, turmeric powder, red chili powder, and 0.25 tsp salt to the fish.

   4.Coat gently and set aside while you prepare the other ingredients.

   TIPHandle the fish gently so the pieces stay whole during frying and layering.
2. 2
   fry · ~12 min

   Fry the onions and fish.

   1.Heat the oil in a wide pan over medium heat.

   2.Add the sliced onions and fry until golden and lightly crisp, about 8 to 10 minutes.

   3.Remove half the onions for layering later.

   4.Add the marinated fish to the same pan and cook 1 to 2 minutes per side until lightly sealed but not fully dry.

   TIPDo not overcook the fish here; it finishes on dum and stays moist.
3. 3
   saute · ~10 min

   Make the biryani masala.

   1.Add ghee to the pan with the remaining onions.

   2.Add cumin seeds, bay leaf, green cardamom, cloves, and cinnamon; cook until fragrant, about 30 seconds.

   3.Add ginger-garlic paste and green chili, then sauté for 1 minute.

   4.Add chopped tomato and cook until soft, 4 to 5 minutes.

   5.Add coriander powder, garam masala, mint, and coriander leaves.

   6.Pour in 0.5 cup water and simmer gently for 3 minutes to make a thick masala.
4. 4
   boil · ~8 min

   Parboil the rice.

   1.Bring 6 cups water to a boil in a large pot.

   2.Add 1 tsp salt, bay leaf if desired from the pot ingredients already listed, and the soaked drained rice.

   3.Cook the rice until about 70 percent done, about 5 to 6 minutes.

   4.Drain immediately so the grains stay separate.

   TIPThe rice should still have a slight bite in the center.
5. 5
   assemble · ~5 min

   Layer the biryani.

   1.Spread the fish masala evenly in a heavy pot.

   2.Arrange the fish pieces over the masala in a single layer.

   3.Top with the parboiled rice.

   4.Scatter the reserved fried onions, remaining mint, and remaining coriander leaves over the rice.

   5.Drizzle the saffron water across the top.
6. 6
   rest · ~25 min

   Seal and cook on dum.

   Cover the pot tightly and cook on very low heat for 15 minutes so the rice finishes steaming and the fish absorbs the masala. Turn off the heat and let it rest, covered, for 10 minutes before opening.

   TIPKeep the heat low so the bottom does not scorch before the top layer finishes cooking.
7. 7
   serve

   Fluff gently and serve the fish biryani hot.

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