This dish is a delicious combination of rice and fish masala..King Fish, Hammour are usually preferred for this dish.
Make a smooth paste with last four ingredients (paprika - salt) for the marinade adding little water.
Wash the fish fillet well and pat dry with tissue.Gently marinate the fish pieces in the prepared marinade for 30 minutes.
Powder the fennel seeds in a coffee grinder.
Clean and soak the rice for 20 minutes and drain.
Heat little ghee in a pan and lightly fry the rice,cinnamon,cloves,cardamon and bay leaves for few minutes.
Add 3 3/4 cup of water, salt, lime juice and allow it to cook in medium heat.When it is cooked well, spread it on a flat surface.
Heat ghee in a big pan and fry cashew nuts, raisins and a handful of chopped onions. Remove it and keep it aside.
Add oil to the same pan and shallow fry the marinated fish until turn brown. (see pic)
Add more oil if needed and saute the chopped onions until translucent, then add ginger, garlic, green chillies and saute it for 5-6 minutes.
Add in coriander powder, turmeric powder, paprika and the ground fennel seeds. Saute the all above for a while.
Mix in yogurt and saute it until oil separates.
Add garam masala powder and salt, stir well and add chopped tomatoes.
Cook until tomatoes turn soft and add fried fish pieces. Mix well and cook for 20-30 minutes in low heat, stirring well in between.
Finely add chopped coriander and mint leaves, cook for 5 minutes and remove from heat.
Preheat the oven to 300 degrees. In a big flat oven proof container, spread half of the fish masala.Now add a layer of rice.
Again make a second layer of fish masala and then rice. Top it with the fried cashews, raisins and onions.
Cover it with aluminum foil and bake it for 20 minutes. Allow the biriyani to rest in the oven for another 20 minutes.
Serve it with raita, pappadam and pickle.
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