Try this outstandingly FISHOLICIOUS biryani that is a flavorful mix of rice, aromatic spices, and succulent fish pieces!
Basa/salmon fish fillets: 500 g
Basmati rice- 500 g
Onions- 3, thinly sliced
Tomatoes-2, finely chopped
Ginger-garlic paste- 2 tsp
Unripe mango-1, cut into thin slices
Dry red chilies-2
Turmeric powder- 1 tsp
Coriander powder – 2 tsp
Red chili powder – 1 tsp
Cinnamon stick- 1-inch stick
Black stone flower- 1
Fennel seeds- 1/2 tsp
Fenugreek seeds- 1/4 tsp
Lemon juice-2 tsp
Star anise- 1
Coriander leaves- A small bunch, finely chopped
Mint leaves- A small bunch, finely chopped
Salt- To taste
Ghee/clarified butter- 1 tsp
Oil- As needed
Water- As needed
Method: Clean, wash, and drain the fish pieces. Marinate the fillets with half of turmeric powder, red chili powder, ginger-garlic paste, lemon juice, and salt. Leave it aside for 1 hour. Heat oil in a large pan. Add the cashews and raisins. Fry them and drain onto a paper towel. Keep it aside. To the same pan, add half of the sliced onions, green chilies, ginger-garlic paste, lemon juice, and salt. Fry until the onions are golden brown. Transfer half of the fried onions to a plate. To the remaining fried onions, add the marinated fish pieces and mix gently. Cover with a lid and cook for 10-15 mins, flipping the fish pieces until golden brown on both sides. Remove from flame and keep aside.
In the same pan, add more oil if needed. Add the fenugreek seeds, fennel seeds, & dry red chilies and fry for 1 min. Add the remaining sliced onions and saute until golden. Add the chopped tomatoes and cook until soft and mushy. Add the sliced mango pieces and mix well. Cover and cook for 5 mins until the mango softens. Add the prepared fish masala and mix well. Cook for another 10 mins.
Wash and drain the basmati rice. Boil 3 cups of water in a large vessel. Add the whole spices and mix well. Add the basmati rice and cook until the rice is almost done. Strain the water and keep aside.
Preheat the oven to 350 degrees Fahrenheit. Grease an oven proof dish with ghee. Add the fish masala as the bottom layer and spead the half cooked rice over it. Add a layer of chopped coriander + mint leaves and sprinkle some ghee. Cover with aluminium foil and bake for 10-15 mins. Remove from the oven. Garnish with fried onions, fried cashews & raisins, and serve hot with onion salad and raita. Enjoy!