This is my husband favorite dish…ah! “fish”. I know many of you will be thinking why is she posting so many biryani. Well, when I got to know and learn a new method in any of my cooking, I will keep on cooking until I know how easy it could be.
4½ cups basmati rice
4½ cups boiling water
3 long cinnamon sticks
6 whole black peppers
6 whole cloves
6 whole green cardamoms
1 small red onion, sliced
3 teaspoons salt
3 tablespoons unsalted butter/canola oil/vegetable/corn oil/olive oil
10 strands saffron soak with ¼ cup warm whole milk, side aside
Ingredients for Fish Masala:
1½ pounds King fish/Monk fish, cleaned and cut into pieces
1½ teaspoons salt
¾ teaspoon turmeric powder
1 tablespoon hot/medium/mild chili powder
1 large tomato, stem removed and chopped
4 medium red onions, peeled and sliced
3 tablespoons store-ready Ginger-Garlic-Green Chili paste
1 tablespoon Punjabi Garam Masala powder
3 tablespoons chopped mint leaf
1½ cups chopped cilantro
1/3 cup coconut milk
1½ tablespoons Greek yogurt
¾ cup canola/vegetable/corn/olive oil
2 tablespoons unsalted butter, melted
Halved hard boiled eggs
Heat a heavy bottom pot with canola/vegetable/corn/olive oil/ghee over medium-high heat. Add cinnamon sticks, black peppercorns, whole cloves, green cardamom and stir until fragrant but not burned. Add the sliced red onions and sauté for 5 minutes. Add washed basmati rice and stir to combine. Add salt, stir and gradually pour the boiling water and reboil; reduce the heat to medium-low heat and simmer until basmati rice is tender and steamed. Heat off.
Place the fish pieces in a mixing bowl with salt, turmeric powder and hot/medium/mild chili powder (optional) and mix well. Cover and set aside to marinate in the refrigerator for at least an hour. Heat canola/vegetable/corn/olive oil and fry the marinated fish. Drained and set aside.
Heat a large sauté pot/pan with oil over medium-low heat and add slice red onions and fry until lightly brown. Bring up heat to medium and stir in tomatoes, ginger-garlic-green chili paste, and sauté for 5 minutes. Add garam masala powder, cilantro leaves, salt, coconut milk, Greek yogurt and stir-fry for another 5 minutes. Toss in the fried fish, reduce heat to medium-low again and bring to a boil.
Layer the cooked basmati rice and fish masala in a deep heavy-bottom pot and drop melted butter and ghee; cover with a lid tightly. Heat the pot over low heat under a chapatti tawa/iron grill pan for 8-10 minutes.
Serve in a platter with any of the garnishes.