Name: Pomfret Biriyani recipe by Femina Shiraz at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 5
Ingredients: Ingredients for the fish masala:; Pomphret fish 10 pieces; Onion 6 (chopped); Tomatoes 4 (chopped); Green chilis (crushed) 8; Ginger garlic paste 3 tbsp; Coconut oil or vegetable oil 1/4 cup; Turmeric powder 1/2 tsp; Curd 3/4 cup; Corriander leaves (chopped) 1/4 cup; Cloves 4; Cinnamon 1 inch piece; Cardamom 4; Bay leaf a small piece; Salt as required; Lemon juice 1 tbsp; Garam masala powder 2 tsp; For the fish marinade:; Red chili powder 2 tsp; Turmeric powder 1/4 tsp; Salt as required; For the ghee rice:; basmati rice 3 cups; Ghee 1/4 cup; Coconut oil or Vegetable oil 3 tbsp; Onion (Julienne cut) 1; Water 6 cups; Cardamom 3; Cloves 4; Pepper balls 2

Ingredients Serving: 5

Ingredients for the fish masala:
Pomphret fish 10 pieces
Onion 6 (chopped)
Tomatoes 4 (chopped)
Green chilis (crushed) 8
Ginger garlic paste 3 tbsp
Coconut oil or vegetable oil 1/4 cup
Turmeric powder 1/2 tsp
Curd 3/4 cup
Corriander leaves (chopped) 1/4 cup
Cloves 4
Cinnamon 1 inch piece
Cardamom 4
Bay leaf a small piece
Salt as required
Lemon juice 1 tbsp
Garam masala powder 2 tsp
For the fish marinade:
Red chili powder 2 tsp
Turmeric powder 1/4 tsp
Salt as required
For the ghee rice:
basmati rice 3 cups
Ghee 1/4 cup
Coconut oil or Vegetable oil 3 tbsp
Onion (Julienne cut) 1
Water 6 cups
Cardamom 3
Cloves 4
Pepper balls 2
Cinnamon 1 inch piece
Bay leaf 1 small piece
Salt 2 tsp

Instructions

To prepare the masala:
Marinate the fish pieces using red chili powder, turmeric powder and salt. Refrigerate for at least an hour.
Next heat 3-4 tbsp of oil in a pan and fry the fishes.
Flip once in between so that both the sides are cooked evenly.
Once fried, keep the fish aside.
Now to prepare the masala heat the remaining oil in a deep pan. You can add the residue oil left after frying the fish too.
To the oil, add the onions and saute until they turn soft and pink.
Next add the ginger garlic paste and saute for a minute.
In the meanwhile, crush the green chilies in the small jar of the mixer grinder.
Add this to the onions and saute until the raw smell goes off.
Next add in the turmeric powder and mix well.
To this add the chopped tomatoes and saute until well cooked.
Next add salt, cloves, cinnamon, cardamom and bay leaf. Mix everything.
Then add curd, chopped coriander leaves and lemon juice.
Mix well.
To this masala add the fried fishes carefully, without breaking them.
Coat them well with the masala, but do not over mix and break.
Simmer and cook covered for about 5 minutes.
Then switch the flame off.
To prepare the Ghee Rice:
Wash the rice and allow it to drain on a sieve.
Keep the water for boiling.
Heat ghee (keeping aside 2 tbsp for frying the dry fruits later) and oil in another pan.
Add the whole masalas, that is, cardamom, cinnamon, cloves, bay leaf and pepper balls and saute for a minute.
Next add in half of the sliced onions and fry until they turn golden golden.
Now add the drained rice and saute.
7. Keep sauteing until the rice turns shiny and crisp. My mother used to say, saute until the rice leaves the ladle easily once you tap it at the edge of the pan.
Once done, simmer.
Add the piping hot water into the pan with the rice. You would get a nice sizzling sound.
Add in the salt and mix well.
Turn the flame to high and cook covered on high for the first 2-3 minutes.
Then turn the flame to medium low and stir in between. Continue to cook with lid on.
Check for salt levels and add if required.
Check after 4-5 minutes, until all water is evaporated and the rice is perfectly done.
Once done, switch the flame off.
Now we have to assemble the rice and fish masala to cook on dum.
For this, take a deep, non-stick pan. I usually empty and use the pan that I use for cooking the ghee rice.
Do not switch the flame on now.
On the pan, place one layer of the fish masala, spreading the base.
On top of this, spread a layer of ghee rice.
Then sprinkle about 1/2 tsp of garam masala powder.
Then, again place a layer of fish masala on top, followed by ghee rice layer and 1/2 tsp garam masala well sprinkled.
Follow this until all the masala and ghee rice is used up.
Ensure that you end with a layer of rice at the top.
And sprinkle some garam masala powder finally on the top.
29. Now close the pan and switch the flame on simmer. To be safe, I would recommend to place a small steel/aluminium lid below the pan, so as to avoid the chances of our biriyani getting burnt due to direct flame.
Keep this on dum for about half an hour, until you could see water droplets condensed on the lid.
Garnish with fried onions, raisins and cashew nuts.
Serve hot with pickle, raitha and mint chutney.

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