Exceptionally Savoury and Delicious Indian Fish Biryani

This is Mona Basu's recipe from the Thursday magazine's issue dated March 25-31'04. I hope you enjoy this one!

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 1⁄2 kg  kingfish
• 1⁄2 kg basmati rice, washed and soaked for 30 minutes
• 3  medium onions, peeled,washed and sliced
• 1 1⁄2 cups  oil
• 1⁄2 cup nonfat plain yogurt, beaten
• 1  medium tomatoes, washed,peeled and chopped
• 3  tablespoons  fresh  ginger-garlic paste
• 2  teaspoons  green chili paste
• 1  teaspoon cinnamon
• 1  teaspoon coriander powder
• 1  teaspoon cumin powder
• 1  teaspoon turmeric powder
• 1  teaspoon red chili powder
•  salt
• 10  mint leaves, washed and chopped (or more if desired)
• 10  sprigs coriander leaves, washed and chopped (or more if desired)
• 5  sprigs  of fresh curry leaves, washed and torn (or more if desired)

• For marinating the fish

• 2  tablespoons tamarind paste
• 1  tablespoon red chili powder
• 3  sprigs  of fresh curry leaves, washed and torn

Directions

1. Marinate the fish with the ingredients mentioned under"marinating" for 30 minutes in a dish.
2. Keep aside.
3. Heat oil in a pan.
4. Toss in the sliced onion and stir-fry it until its brownish in colour.
5. Remove it from the oil.
6. Crush the fried onion and keep aside.
7. Fry the marinated fish in the remaining oil.
8. Pour the remaining oil in a pan.
9. Add the ginger and garlic pastes and green chilli paste.
10. Stir-fry for 2 minutes until the oil separates from the pastes.
11. Now add all the masala powders, chopped tomato and curry leaves to it.
12. Mix well.
13. Stir in yogurt and the crushed and fried onion.
14. Add salt to taste.
15. Cook for 5 minutes, stirring continuously, on medium heat.
16. Add the fried fish, corriander and mint leaves.
17. Now boil the rice in a large pot till it is 75% cooked.
18. Drain the water.
19. Now, take the vessel in which you will be serving this biryani{preferably a large earthen pot}.
20. Alternately, arrange layers of rice and fried fish in this.
21. Close and seal tightly with atta dough{wheat flour dough which we use to make Indian flatbreads/chapatis}.
22. Cook on high flame for 5 minutes.
23. Lower flame and cook for 20 minutes on very low heat.
24. Break the seal, uncover, mix well and serve hot with a raita of your choice.
25. Enjoy!