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:

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