*Fish Biryani*

 

 Ingredients

1 kg fresh fish (I used salmon)

4 tomatoes

Green chillies (add as desired)

Red chillies (add as desired ) )

handful of mint

1/2 bunch of dhania

4 sprigs of curry leaves

thyme

1 heaped tablespoon of ginger and garlic

1 cup of yogurt

oil

2 large onions (sliced)

3 potatoes (halved) halved and colored with egg yolk )

2 cups basmati rice (soak for half an hour)

1 cup lentils

Boiled eggs are optional

 Step 1

For marinating fish

1 teaspoon chili powder

2 teaspoons curry powder

1 teaspoon dhania powder

1 teaspoon turmeric

Salt

2 tablespoons oil

1/4 cup yogurt

1/2 cup flour

4 garlic cloves, crushed

Make a marinade by combining the above ingredients.

Coat the fish well and let it marinate for a few hours.

 Step 2

Puree tomatoes, curry leaves, mint, dhania and chilies.

 Reserve.

 Step 3

Fry the onion until golden brown.Step 4

Color the potatoes and fry until cooked.

 Step 5

Salt and cook the rice.

Add 3 elachi pods and cinnamon sticks.

A short boil is sufficient (5 minutes).

 Step 6

Cook the lentils until soft.

 Step 7

Heat oil in a frying pan.

Add a sprig of curry leaves and fry.Fry the fish in the same oil until firm, about 5 minutes.

 Step 8

Put some  oil in a large pot.

Add the following whole spices and fry.

1 teaspoon jeera seeds

1/2 teaspoon mustard seeds

2 bay leaves

3 cloves, elachi, cinnamon sticks

1 star anise

Then add

1 tablespoon chili powder

2 heaped tablespoons curry powder

1 teaspoon dhania powder

1 teaspoon turmeric

ginger and garlic as above

Cook over low heat and then add tomatoes and yogurt.

Cook until the masala thickens, then layer.

Place the fish and potatoes on top.Be careful not to break the fish.

Sprinkle with fried onions and lentils.

Spread the rice evenly over the masala.

Take a small amount of food coloring and rub it onto the surface of the rice.

Place small drops of butter around the pot.Place the eggs in and sprinkle the onion over them.

Finish cooking in the oven

At 180° for 45 mins