Step-by-Step Instructions

1. 1.Prepare Fish Marinade

   Take 1 kg fish pieces. Add 1 tbsp ginger garlic paste, 2 tbsp chilli powder, 1 tbsp coriander powder, 1 tsp turmeric powder, 1 tbsp pepper powder, 1 tsp fennel powder, 1 tsp garam masala powder, and salt for taste. Mix all spices thoroughly with the fish. Squeeze 1 tbsp lemon juice over the fish and mix again. Add 3 tbsp water and mix well to form a thick paste. Apply the paste evenly on all fish pieces and marinate for 30 minutes.

2. 2.Prepare Biryani Rice

   Boil water in a large pot. Add salt for taste, 2-3 pieces cinnamon, 1 bay leaf, 5-6 cloves, 4-5 cardamom pods, 1 star anise, 1 mace, and a few biryani leaves to the boiling water. Add 1 kg soaked basmati rice to the boiling water. Stir gently and cook until the rice is 70-80% done (al dente). Strain the cooked rice and set aside.

3. 3.Fry the Fish

   Heat 4 tbsp oil in a separate pan. Place the marinated fish pieces in the hot oil. Fry the fish on medium flame until golden brown on one side (approx. 3-4 minutes). Flip the fish and fry the other side until golden brown. Remove the fried fish and keep aside.

4. 4.Prepare the Masala

   In the same pan with leftover oil (add 1 tbsp if needed), add 4 sliced onions. Add 1/2 tsp salt to the onions and sauté until they turn golden brown (approx. 5-7 minutes). Add 1 tbsp ginger garlic paste and sauté until the raw smell disappears (approx. 2-3 minutes). Add tomato puree (made from 4 tomatoes and 4 green chillies) and mix well. Cook until the mixture thickens and oil separates (approx. 5-7 minutes). Add 4 tbsp water and mix. Add 1/2 tsp turmeric powder, 2 tbsp coriander powder, 1 tsp fennel powder, 1 tbsp pepper powder, 1 tsp garam masala powder, and the leftover fish masala from marination. Add salt for taste and mix all spices thoroughly. Cook for 2-3 minutes. Add 1 cup yogurt and mix well until smooth. Cook until the gravy thickens (approx. 5 minutes). Add some chopped mint leaves and coriander leaves and mix them into the gravy. Gently add the fried fish pieces into the masala and gently coat the fish with the masala. Sprinkle some chopped coriander leaves over the fish and masala.

5. 5.Layering and Dum Cooking

   Layer half of the boiled rice over the fish masala. Drizzle some yellow food color (or saffron water) and ghee over the rice. Sprinkle chopped mint and coriander leaves, fried onions, cashew nuts, and raisins. Add the remaining boiled rice as the top layer. Drizzle more yellow food color and ghee. Sprinkle more mint and coriander leaves, and fried onions. Close the lid tightly and dum cook on very low flame for 10-15 minutes. Open the lid and gently mix the biryani from the bottom to combine the layers. Serve the fish biryani hot.