Fish Biryani

Ingredients:

Basmati Rice - 1 cup

Seer Fish(Vanjaram) - 5 small pieces
Corn Flour - 1/4 cup
Onions - 2 
Tomatoes - 2
Green chillies - 2
Ginger garlic paste - 2 tbsp
Curd - 1/2 cupBay leaf -1

Mint leaves - 1/4 cup
Coriander leaves - 1/2 cup
Cinnamon stick - 1 inch
Cloves - 3
Cardamom - 3
Red chilly powder - 2 tbsp

Coriander powder - 1tbsp
Garam masala powder - 2 tbsp

Turmeric powder - 1/2 tbsp
Lemon juice - 2 tbsp
Salt - as needed
Saffron - a pinch

Ghee - 1 tbsp
Oil - 1 cup
Method:

Wash and clean the fish pieces and drain the water. 

In a bowl add fish pieces,corn flour,1 tbsp of red chilli powder, 1 tbsp of ginger-garlic paste, 1 tbsp of lemon,1 tbsp of curd, 1 tbsp of garam masala powder,1/4 tbsp of turmeric powder and salt.Mix it well & marinate the fish pieces in this paste for half an hour.

Deep fry the fish pieces in the oil and keep aside.

Wash and soak basmati rice for 5 mins,drain and keep it aside.

Heat oil and ghee in a pressure cooker,add cloves,cardamom, cinnamon and bay leaves & let it splutter. 

Add chopped onion and saute till it turns transparent.Add ginger-garlic paste and stir it until raw smell goes off. Add chopped tomato and fry till they turns soft.

Add green chillies, mint leaves and fry it for minute.

Add remaining garam masala powder,1tbsp red chilli powder,coriander powder and stir it for a minute.

Add curd and deep fried fish pieces and stir it gently.

Add rice without water and stir it for few mins then add 1 1/2 cup of water and mix it.

Add lemon juice,salt & saffron powder & mix it well.

Pressure cook the rice for one whistle & simmer for 5 mins and turn off the flame. 

Once the pressure goes off, mix the biryani gently.

Garnish with freshly chopped coriander & Serve hot with raita.