Fish biryani

Ingredients

• Fish marinade
• 600g (1.3 lbs) barramundi, skin off and cut into 2cm (¾ inch) cubes
• 1.5 tsp coriander powder
• 1 tsp Kashmiri chilli powder
• 1.5 tsp fish curry masala
• small knob ginger, finely grated
• 3 cloves garlic, finely grated
• juice of 1 lemon
• 2 tbsp vegetable oil
• 1 tsp salt
• 2 tbsp ghee
• Gravy
• 8 small red onions, finely sliced
• 6 cloves garlic, finely grated
• thumb-sized piece ginger, finely grated
• 2 tomatoes, diced
• 2-3 green chillies, sliced
• 2 tbsp vegetable oil
• salt to taste
• 1 tsp Kashmiri chilli powder
• 1.5 tsp fennel powder
• 1 tbsp biryani masala
• 2 tbsp tomato paste
• Rice
• 1 cinnamon stick
• 2 cloves
• 4 green cardamom pods
• 1 tbsp salt
• 500g (1.1 lbs) basmati rice, washed and soaked for 20 minutes in cold water
• small pinch saffron
• 2 tbsp milk
• small bunch coriander, chopped
• small bunch mint, chopped
• 1 tbsp ghee

Directions

1. Marinate the fish: In a bowl, combine the barramundi cubes, coriander powder, Kashmiri chilli powder, fish curry masala, grated ginger, grated garlic, lemon juice, vegetable oil, and salt. Mix well, cover, and refrigerate for 45 minutes to an hour.
2. Prepare the onions: In a large pot, add two-thirds of the sliced onions, 2 tablespoons of vegetable oil, and a pinch of salt. Sauté until golden brown and almost crispy. Remove from the pot and drain on a paper towel.
3. Cook the gravy: In the same pot, add the remaining onions, green chilies, ginger, garlic, and a small pinch of salt. Sauté for 2-3 minutes. Add the diced tomatoes and sauté for an additional 2 minutes. Add the Kashmiri chilli powder, fennel powder, and biryani masala. Stir well and cook for 1-2 minutes. Add the tomato paste and 200ml (7 fl oz) water. Mix well and simmer over medium-low heat for 35-40 minutes.
4. Cook the fish: Heat 2 tablespoons of ghee in a frying pan. Once hot, pan-fry the marinated fish pieces on all sides until they are golden. Remove from the pan and set aside.
5. Cook the rice: In a large pot, bring water to a boil. Add the cinnamon stick, cloves, cardamom pods, and 1 tablespoon of salt. Add the soaked basmati rice and simmer for 10-12 minutes until the rice is just cooked (al dente). Drain the rice and set aside.
6. Assemble the biryani: Warm the milk slightly and add the saffron to infuse.In a clean large pot, spread 1 tablespoon of ghee on the sides and bottom. Layer half of the cooked rice at the bottom, followed by the tomato gravy, cooked fish, and a layer of crispy onions, chopped coriander, and chopped mint. Add the remaining rice on top, drizzle with saffron-infused milk, and layer with the rest of the crispy onions, mint, and coriander. Place a clean tea towel over the pot and secure the lid on top. Cook over medium-low heat for 25 minutes until everything is well heated through.
7. Serve and Enjoy!