FISH BIRIYANI

INGREDIENTS
Firm Fish Fillets - 500gms
Rice - 2 cups
Cinnamon - 1
Cloves - 2
Cardamoms - 2
Mint - 1/4 cup ( chopped )
Coriander leaves - 1/2  cup ( chopped )
Onion - 2 ( sliced )
Green Chillies - 4 ( sliced )
Tomato - 1 ( chopped )
Ginger - 2 Tbsp ( paste )
Garlic - 2 Tbsp ( paste )
Fennel powder - 1 Tsp
Coconut Milk - 4 cups
Yoghurt - 2 Tbsps
Ghee - 1 Tbsp
Coconut Oil - 100 ml ( approx )
Salt - to taste

TO GRIND

INGREDIENTS 1
Shallots - 10
Cashewnuts - 10 ( soaked )
Poppy seeds - 1 Tbsp ( soaked )


 INGREDIENTS 2
Mint leaves - 1/4 cup
Coriander leaves - 1/2 cup
Green Chillies - 2


TO MARINATE

INGREDIENTS
Red chilli powder - 1 Tbsp
Pepper powder - 1 Tsp
Turmeric powder - 1 Tsp
Fennel powder - 1 Tsp
Salt - to taste
Lemon juice - 1 Tbsp


TO GARNISH

INGREDIENTS
Onion - 1 ( sliced )
Cashewnuts - 15
Raisins - 15
Ghee - 3 Tbsps

1. Heat ghee in a pan and fry the onions to a golden brown.
2. To the same ghee add the cashewnuts followed by raisins
      and fry to a golden brown colour.

METHOD FOR FISH BIRIYANI
1. Heat ghee in a pan and roast the rice for two minutes . Set aside.
2. Mix the ingredients for mainantion well and apply over the cleaned fish
    fillets.
3. Marinate for 30 minutes .
4. Fry the fish fillets till 3/4 th done and set aside .
5. Grind the shallots , cashewnuts and poppy seeds to a paste and set
     aside.
6. Grind the mint and coriander leaves with  green chillies and set aside.
7.  Heat oil in a pressure cooker and add the cinnamon , cloves and
     cardamoms.
8. Add the sliced onions and saute to a golden brown colour.
9. Add the green chillies followed by the sliced tomato and saute well.
10.  Add the ground cashewnut paste and saute for 5 minutes till raw
        smell is no more .
11. Add the ginger and garlic paste and saute for 2 minutes.
       
12. Add the ground mint coriander leaves and green chillies paste and
      saute.
     
13. Add the yoghurt and fennel powder at this stage and simmer for
      2 minutes.
14. To this add the  chopped coriander leaves  , mint  leaves  salt to taste
       and the coconut milk.
15. When it begins to boil add the roasted rice and fried fish pieces and
       slowly stir once taking care not to break the fish pieces.
16. Close the pressure cooker with the lid and pressure cook for
       4 whistles.
17. When done transfer to a serving dish and garnish .
18. Serve hot.

      



NOTE
1. The time or number of whistles may vary with different pressure
    cookers.
2. Instead of coconut milk water can also be used but the taste will be
    different.
3. Adjust spices to suit your taste buds.