Fish Biriyani


Fish 8-10 medium pieces(marinate with ginger-garlic paste ground with three green chillies, turmeric,salt& black pepper)
Onions 5 large chopped into small pieces
Tomato paste 4tbs (use gives a richer flavour than fresh tomatoes)
Chilli powder 1/2 tsp
Greenchillies chopped 4-5 if required (optional)
Turmeric 1/2 tsp
Thyme(dried)& coriander leaves
Dried methi leaves will give an added flavour
Basmati rice 2 cups(soaked for 30 min & strained)

Fry onions, greenchillies in oil in a thick bottomed pan.
When it turns brown, add the ginger garlic paste(half of which was used for marinating the fish) & fry till oil seperates.
Add,turmeric pdr,chilli pdr and the dried herbs.
When it's fried well add the tomato paste & fry till oil seperates.
In the meantime........ Fry the marinated fish pieces on low fire till it's cooked but not crispy. Place them on on paper towels.
To the saucy onion-tomato mix, add salt(just enough since fish already is salty) & hot water(3/4 cup. Let it boil and then place fish pieces in it. Cover & simmer on low fire till all the water has been absorbed & there is just enough gravy.
Fry the strained rice in ghee with some spices & bay leaf and add 4 cups of boiling water with a pinch of turmeric & salt. Do not cover. Cook till water has been absorbed then cover & keep aside for few min.

Layer the rice & fish pices & spread crispy onion slices on top & bake with a foil covered in the oven for 30 min.

Serve with Raitha & pappads