Fish Biryani Kerala

Ingredients

• - 2 cups khyma or basmati rice
• - 400g kingfish or tuna
• - 3 large onions
• - 2 tomatoes
• - 1/2 cup yogurt
• - 4 tbsp ghee
• - Whole spices
• - Fresh mint and coriander
• - Salt to taste

Method

1. Prepare fish: Clean 600g firm fish. Cut into thick steaks. Marinate with 1.5 tsp red chilli powder, 1 tsp turmeric, 1 tbsp ginger-garlic paste and salt. Marinate 30 minutes.
2. Fry marinated fish: Fry in 3 tbsp oil 3-4 minutes per side until lightly golden. Remove and set aside.
3. Fry birista: Slice 3 large shallots. Deep fry until dark golden. Drain. Reserve oil.
4. Parboil Jeerakasala rice: Wash 2.5 cups Jeerakasala rice. Soak 20 minutes. Boil in salted water 5-6 minutes. Drain.
5. Make masala base: In a heavy pot heat reserved birista oil. Add 3 chopped tomatoes and 1 tbsp ginger-garlic paste. Cook 8 minutes.
6. Arrange fried fish: Place fried fish steaks on the masala base.
7. Layer rice: Add parboiled rice over the fish.
8. Add garnishes: Add birista, 3 tbsp ghee, fresh mint, coriander and saffron milk.
9. Seal and dum cook: Seal tightly. Cook on tawa — high heat 5 minutes then lowest heat 25 minutes.
10. Serve: Rest 8 minutes. Open carefully — fish is fragile. Mix gently from the bottom. No whole fish with head visible. Serve with raita.