Emotions for Biryani is a force to be reckoned with! This Biryani has flavourful, spiced, and juicy fish pieces that go perfectly with the fluffy, aromatic, and rich Biryani rice.

FISH BIRYANI

Ingredients

8-10 king fish (surmai) darnes
1½ cups Daawat Biryani Basmati Rice
Salt to taste
½ tsp turmeric powder
½ tsp red chilli powder
1 tbsp lemon juice
3-4 tbsps oil
2 tsps ghee + for drizzling
A large pinch of saffron, soaked in 2 tbsps warm water
¼ cup fried onion
2 inch ginger, cut into thin strips
1 tbsp chopped fresh coriander leaves
Masala
2 tbsps ghee
2 green cardamoms
1 inch cinnamon stick
2-3 cloves
4-5 black peppercorns
1 bay leaf
2 large onions, finely chopped
2 tsps garlic paste
1 tsp ginger paste
2 medium tomatoes, chopped
Salt to taste
3-4 green chillies, coarsely crushed
½ tsp turmeric powder
1 tsp red chilli powder
1½ tbsps agri masala
2 tbsps chopped fresh coriander leaves
To serve
Onion slices
Lemon wedges
Fresh mint sprig
Sol kadhi

Method

1. Transfer Daawat Biryani Basmati Rice in a bowl. Wash thoroughly 2-3 times.
2. Soak in sufficient water for 30 minutes. Drain the water.
3. Take king fish darnes in a large bowl. Add salt, turmeric powder, red chilli powder, and lemon juice and apply the masala well on all sides of each fish darne. Set aside to marinate for 10-15 minutes.
4. Heat oil in a non-stick tawa. Place the fish darnes and cook on high heat for 2-3 minutes on each side.
5. Take them off the heat.
6. To make the biryani, heat ghee in a wide non-stick deep pan. Add green cardamoms, cinnamon stick, cloves, black peppercorns, bay leaf, and cook till fragrant.
7. Add onions, mix and cook till translucent.
8. Add garlic paste and ginger paste and mix well. Cook for 1 minute.
9. Stir in the tomatoes and cook for 1-2 minutes. Add salt, mix and cook for 2-3 minutes.
10. Add green chillies, mix and cook till the tomatoes turn soft and pulpy.
11. Add turmeric powder, red chilli powder, agri masala and coriander leaves and mix well.
12. Add ½ cup water, mix, cover and cook till the fat separates.
13. Add 1 cup water, mix and cook till it comes to a boil.
14. Arrange the fish darnes, cover and cook on low heat for 1-2 minutes. Switch the heat off.
15. To cook the rice, heat sufficient water to a boil in a deep pan. Add salt, and ghee and bring the water to a boil.
16. Add the drained rice and cook for 6-8 minutes or till ¾ done. Drain the rice and directly layer over the fish.
17. Drizzle soaked saffron, sprinkle fried onions, ginger strips, coriander leaves and drizzle some ghee. Cover the pan with aluminum foil, cover with a lid and cook on low heat for 10-15 minutes.
18. Switch the heat off and allow to rest for 10-15 minutes.
19. Discard the aluminum foil and transfer into a serving plate. Serve hot with onion slices, lemon wedges, mint sprigs and sol kadhi.

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