Quick Malabar Fish Biryani

Ingredients

• 🐠500 g firm white fish fillets, cut into 2-inch pieces
• 🍚1 cup basmati rice
• 🧅2 large onions, thinly sliced
• 🍅1 large tomato, chopped
• 🧄2 tbsp ginger-garlic paste
• 🌶️3 green chillies, slit
• 🌿½ cup fresh mint leaves, chopped
• cilantro¼ cup fresh coriander leaves, chopped
• 🍦½ cup plain yogurt
• 🟠1 tsp turmeric powder
• 🌶️1 tsp red chilli powder
• 🍲2 tsp biryani masala powder
• 🌶️½ tsp garam masala
• 🧈4 tbsp ghee or cooking oil
• 🌰¼ cup fried cashews and raisins, for garnish
• 🧂 salt, to taste

Method

1. 1Wash and soak basmati rice for 20 minutes, then drain. Marinate fish pieces with turmeric powder, red chilli powder, salt, and a tablespoon of ginger-garlic paste for 10 minutes.
2. 2Heat 2 tablespoons of ghee/oil in a pan. Lightly fry the marinated fish pieces until golden, about 1-2 minutes per side. Remove and set aside.
3. 3In the same pan, add remaining ghee/oil. Sauté sliced onions until golden brown. Add the remaining ginger-garlic paste and green chillies, sauté for 2 minutes.
4. 4Add chopped tomatoes and cook until soft. Stir in biryani masala powder, garam masala, and mix well. Cook for 2-3 minutes.
5. 5Whisk yogurt and add to the pan, stirring constantly to prevent curdling. Cook until the oil separates.
6. 6Gently fold in the fried fish pieces, chopped mint, and coriander leaves. Cook on low heat for 5 minutes.
7. 7In a separate pot, cook the soaked basmati rice with adequate water and salt until 70% cooked. Drain excess water.
8. 8Layer the partially cooked rice over the fish mixture in the pan. Sprinkle with a few drops of ghee/oil, fried cashews, and raisins.
9. 9Cover tightly and cook on low heat (dum method) for 15-20 minutes, or until the rice is fully cooked and fragrant.
10. 10Gently fluff the biryani with a fork before serving hot.