Ingredients:

• 1/2 kg – fish fillets-cut into 1.5 inch cubes
• 2 tsp – oil
• 1 cup – onions, grated
• 1 tsp – Ginger paste
• 1 tsp – Garlic paste
• 1 tsp – Cumin seeds
• 1/2 tsp – Garam Masala
• 1 tbsp – coriander powder
• 1/2 tsp – chilli powder
• 1/2 tsp – Turmeric powder
• 1.5 tsp – salt
• 1/2 cup – hung Yoghurt
• 1/2 cup – coriander leaves, chopped
• Green chillies to taste, finely chopped
• 1/2 tsp – biryani masala
• 1/3 cup – browned Onions
• For rice:
• 2 cup – rice, cleaned and washed
• 2 tsp – oil
• 4 – Cloves
• 4 – peppercorns
• 1/2 – cinnamon-broken
• 4 – green Cardamoms
• 1/2 tsp – salt
• 3 cups – hot water
• Saffron or colour mixed in 1/2 cup warm Milk

Method:

1. Heat the oil in a dish.
2. Mix in the onions, cumin and ginger-garlic pastes.
3. Cook uncovered on high for 4 minutes.
4. Add the garam masala, coriander powder, chilli powder, turmeric powder, salt and yoghurt.
5. Mix well and cook covered at 70 % for 8-10 minutes stirring once.
6. Mix in the fish and cook uncovered on high for 4 minutes.
7. Stand for 1 minute and mix in the browned onions, coriander, green chillies and biryani masala.
8. To make the rice, mix in the oil, cloves, peppercorns, cinnamon and cardamoms.
9. Cover and cook on high for 2 minutes.
10. Add rice, water and salt.
11. Mix well and cook on high for 8 minutes and then at 70 % for 8 minutes.
12. To serve, put the fish layer at the bottom of the dish.
13. Cover with the rice and sprinkle the rice milk mixture.
14. Cover and cook at 70 % for 5 minutes.
15. Mix to break up the layers and serve.

Recipe courtesy of Khatija Khatri