Ingredients:
• 1 kg – fish
• 2 cup – basmati rice, soaked in water for 30 minutes
• For Bouquet Garnish:
• 10 – black pepper Corns
• 2″ stick – Cinnamon
• 3 – brown Cardamoms
• 10 – Cloves
• 4 – Bay Leaves
• 1 pinch – Mace
• 1 tsp – Caraway seeds
• 1 tbsp – Lemon juice
• Salt to taste
• To Make a Paste with Little Water:
• 2 tbsp – gram flour
• 1 tsp – salt
• 2 tbsp – Lemon juice
• 2 – large onions, sliced
• 2 – Bay Leaves
• 3 tbsp – ginger-garlic paste
• 2 – green chillies, chopped
• 1.5 tsp – Red Chilli powder
• 1 tbsp – coriander powder
• Powdered Together:
• 1/2 tsp – carom seeds
• 4 – green Cardamoms
• 6 – Cloves
• 400 g – Yoghurt
• 4 tbsp – coriander leaves, chopped
• 1/2 cup – Ghee
Method:
- Smear the fish with the paste and keep aside for 30 minutes.
- Wash fish and pat dry
- Boil the rice in water along with salt, bouquet garnish and lemon juice
- Cook till 90% done and drain.
- Discard the bouquet garnish
- Heat 1/2 cup ghee in a pan
- Saute bay leaves and fry onions till pink
- Now add the ginger-garlic paste and green chillies.
- Saute till brown.
- Add the coriander and red chilli powder and saute for 15 sec
- Add the whisked yoghurt and caraway seeds, cardamoms and clove powder and cook for 5 minutes
- Now slide in the fish pieces and cook for about 5 minutes
- Remove from heat
- Sprinkle the coriander leaves and 1 tbsp lemon juice on the fish. Layer the fish on the rice.
- Pour the balance melted ghee evenly over the rice.
- Close with a tight lid and seal with dough
- Place the pan on top of a griddle on very low heat and cook for 6-8 minutes