Ingredients:

• 2 cups – basmati rice, soaked in water for 30 minutes
• For the Bouquet Garnish:
• 10 – Black Peppercorns
• 2 inch – Cinnamon stick
• 3 – brown Cardamoms
• 10 – Cloves
• 4 – Bay Leaves and Mace
• 1 tbsp – Caraway seeds
• 1 tbsp – Lemon juice
• Salt to taste
• For Fish:
• 1 kg – fish pieces
• Make a paste with a little water:
• 1 tbsp – gram flour (besan)
• 1 tbsp – salt
• 2 tbsp – Lemon juice
• 2 – sliced, large Onions
• 3 tbsp – Green chillies
• 2 – chopped Green chillies
• 1/4 tbsp – Red Chilli powder
• 1 tbsp – coriander powder
• Powdered together:
• 1/2 tbsp – carom seeds
• 4 – green Cardamoms
• 6 – Cloves
• 400 g – Yoghurt
• 4 tbsp – chopped Coriander leaves
• 4 cup – clarified Butter

Method:

1. Smear the fish with the paste and keep aside for 30 minutes.
2. Boil the rice in water along with the salt, the bouquet garnish and lemon juice.
3. Cook till 90% done and drain.
4. Discard the bouquet garnish.
5. Heat half a cup of ghee in a pan.
6. Saute bay leaves and fry onions till pink.
7. Now add the ginger-garlic paste and green chillies. Saute till brown.
8. Add the coriander and red chilli powder and saute for 15 seconds.
9. Add the whisked yoghurt and caraway seeds, cardamom and clove powder and cook for 5 minutes.
10. Now slide in the fish pieces and cook for about 5 minutes.
11. Remove from heat.
12. Sprinkle the coriander leaves and one tbsp lemon juice on the fish. Layer the fish on the rice.
13. Pour the balance melted ghee evenly over the rice.
14. Close with a tight lid and seal with dough.
15. Place the pan on top of a girdle on very low heat and cook for 6-8 minutes.
16. Serve with raita

Recipe courtesy of Shilpa