Fish Biryani

Ingredients:

1. Kingfish pieces - 8-10(use any fish with less bones or boneless)
2. Basmati Rice - 2 cups
3. Onions - 3-4 large finely sliced
4. Tomatoes - 2 finely chopped
5. Ginger-garlic paste - 3 tsp
6. Green chilli - 1
7. Coriander leaves - handful/1 cup+ some for garnish
8. Mint leaves/pudina - 1/2 cup
9. Curd - 1/2 cup
10. Red chilli powder - 1 1/2 tsp
11. Haldi powder - 1 1/2 tsp
12. Coriander pd - 1/2 tsp
13. Everest Biryani masala - 2 tsp
14. Cloves - 3-4
15. Peppercorns - 3-4
16. Cinnamon stick - 1 small stick
17. Bay leaf - 2
18. Salt as per taste
19. Atta Dough for sealing
20. Water as required
21. Oil - 6-7 tbsp

Method:

• Clean, wash fish pieces and keep aside.
• Marinate fish with 1 tsp ginger garlic paste, salt, 1/2 tsp haldi pd, 1/2 tsp red chilli pd, 1/2 tsp coriander pd and keep aside for 15-20 mins. Then fry marinated fish pieces on a pan with 1 tsp oil on both sides for around 2-3 mins and keep aside.
• Grind pudina, coriander, remaining ginger-garlic paste and green chillies to a fine thick paste.
• Heat 5 tbsp oil in a kadai, fry sliced onions till crispy brown in colour remove it in a bowl, keep some onions for garnish and mix curd to remaining onions to form a thick brown paste.
• Soak Basmati Rice for half an hour.
• Take a big deep wide mouth vessel, add lots of water and bring it to a boil.
• Add salt, cloves, peppercorn, cinnamon stick.
• Add soaked rice and cook for 10-12 mins. Strain the rice and spread it on a plate.The rice needs to be 3/4th cooked.The rest of it gets cooked on dum.
• In the same kadai(in which onions were fried) add remaining oil, add bay leaf.
• Then add green paste(step 3) fry till raw smell disappears.
• Now add onion curd paste(step 4) fry for 2-3 mins.
• Add finely chopped tomatoes fry for few seconds till soft.
• Add all spice powders 1 tsp red chilli powder,1 tsp haldi powder, everest shahi Biryani masala, salt as required(salt is already added to fish and rice) fry for 3-4 mins.
• Then place fried fish pieces coat it with gravy cover with a lid and keep on low flame for just 2-3 mins.
• Slowly remove some pieces along with some masala to layer it on top.
• Now add parboiled rice, arrange fish pieces on top, garnish with fried onions and chopped coriander leaves.
• Close the kadai with a lid and seal the same with atta dough.
• Allow it to cook on dum for 10-15 mins on low flame.
• Let it cool for 10 mins.
• Mix slowly so that fish pieces dont break.
• Serve with raita.