Ingredients:

• 500-750 g – Fish
• 500-750 g – Rice
• 1 cup – Yoghurt
• 125 g – Tomatoes (cubed)
• 125 g – Onion (sliced)
• 125 g – Potatoes (cubed)
• 1 tsp – Red Chilli powder
• 8-10 – Whole Red Chillies roughly chopped
• 1/4 tsp – Turmeric powder
• 1 tsp – Cumin
• 1 tsp – Nutmeg (jaifal)
• 3-4 – Cloves
• 1 tsp – Ginger/garlic paste
• 3-4 – Cardamoms
• 2-3 – Flower badian
• 2 – Bay Leaves
• 2 tbsp – Lemon juice
• 2 tsp – Liquid food color
• 2.5 cups – Oil
• Raisins as required
• Salt to taste
• A bunch of coriander and Mint leaves

Method:

1. Marinate fish with salt and lemon juice and fry. Keep aside.
2. In the same oil fry onion till brown.
3. Add tomatoes and all spices with yogurt.
4. When tomatoes are in puree form add fish, potatoes, coriander leaves, mint leaves, raisins and stir gently.
5. In another pan, boil rice.
6. Add bay leaves and salt while boiling.
7. When the rice is half done, drain water.
8. Now in another pan arrange alternate layers of rice and fish.
9. Top it with a dash of the liquid yellow food colour
10. Leave the biryani to cook on low heat for 10 mins.
11. Biryani is ready to serve.

Recipe courtesy of Anum Mansha