FISH BIRYANI

Ingredients:

1 kg mackerel fish slices
1 tsp chillie powder
½ tsp turmeric powder
Salt to taste


3 tbs oil
5 big onions sliced
Little salt

2 one inch cinnamon sticks
3 cardamom pods
4 cloves
2 bay leaves

3 big tomatoes chopped
1 tbs ginger garlic paste
½ cup coriander leaves chopped
¼ cup mint leaves
2 sprigs curry leaves

3 tsp chillie powder
3 tsp coriander powder
¼ tsp turmeric powder
2 tbs curds
1 ½ cups of water to 1 cup of rice
Salt to taste

5 green chillies sliced big
1 kg basmathi rice soaked for 20 minutes

3 tbs vanaspathi or ghee
Little coriander and mint leaves for garnish
50 grms roasted cashew nuts in ghee for garnish

Method:
Apply the chillie powder, salt and turmeric powder to the fish.
Deep fry and keep aside.

Heat a rice cooker or pressure cooker with the oil.
Add in the sliced onions, and little salt. Fry well.
Add in the cinnamon, cardamom , cloves and bay leaves.
Fry well, add in the chopped tomatoes, fry well.
Add in the ginger garlic paste. Sauté well
Add also the coriander, mint and curry leaves. Mix well.

Now add in the chillie powder, coriander powder,
turmeric powder, curds, salt and enough water.
Let the mixture come to a boil.
Once the water boils, add in the green chillies, and the soaked rice.
Give it a very good stir.

Now add the pieces of fried fish on the top of the rice.
Do not stir anymore. Cover the cooker and cook for a whistle,
or, until it is cooked in the rice cooker.

Now add the vanaspathi to another pot.
Transfer the the cooked biryani to the pot.
Otherwise it will be overcooked.
Now garnish with the coriander, mint and roasted cashew nuts