Ingredients:

• 750 g – fish
• 750 g – Rice
• 1 cup – yogurt
• 125 g – Tomatoes
• 125 g – Onion
• 125 g – Potatoes
• 1 tsp – Red Chilli powder
• 10 – whole red chillies, roughly chopped
• 1/4 tsp – Turmeric powder
• 1 tsp – cumin
• 1 tsp –
• 3-4 – Cloves
• 1 tsp – ginger/garlic paste
• 3-4 – Cardamoms
• 2-3 – flower badian
• 2 – Bay Leaves
• 2 tbsp – Lemon juice
• 2 tsp – yellow liquid food colour
• 1/4 cup – oil
• Plums as required
• Salt as required
• A handful – coriander and Mint leaves

Method:

1. Marinate fish with salt and lemon juice for 1/2 hour. Then fry and keep aside
2. In the same oil, fry onions till brown
3. Add tomatoes and all the spices along with the yogurt.
4. When cooked to a mush, add fish, potatoes, coriander leaves, mint leaves, plums and stir gently
5. In another pan, boil rice with bay leaves and salt
6. When the rice is half cooked, drain water
7. Now, in another pan, arrange alternate layers of rice and fish
8. Mix the liquid yellow food colour and sprinkle over the top layer of the biriyani.
9. Put dum and leave the biriyani to cook on low heat for 10 minutes
10. Serve

Recipe courtesy of Anum Mansha