Black Pomfret Fish Biryani

Black Pomfret Fish Biryani

 

Ingredients:-

1. 1kg cleaned fish(black pomfret, sliced, skinless n bone in) alternatively surmai(king fish) , white pomfret can be used. you can use chicken too but pls increase the green chillies to 12-13nos
2. 1/2 tsp haldi
3. 1l2 tsp redchilli powder
4. salt as per taste
5. 1 bunch corriander leaves cleaned
6. 1 cup pudina leaves with no stems
7. 1 whole garlic pealed
8. 1 slice ginger
9. 10 green chillies
10. water as required
11. 3-4 cups rice
12. 1n 1/2 cup thick beaten curd or laban
13. 3 large onions cut in thin slices ( fried or microwaved  as explained in procedure below)
14. handful of cashew nuts
15. Oil couple of tbsps
16. 5 cloves
17. 1inch cinimon sticks
18. little jeera
19. 1 bay leaf
20. 5 green elaichi
21. few pepper corns
22. 3 small glasses of water ( enough to submerge rice)
23. 1tbsp ghee
24. pinch safron strands
25. corriander leaves for garnish
26. 1 tbsp kewra water

Recepie:-

1. Marinate cleaned black pomfret with ingredients 2 to 4 and keep for roughly 10 mins.
2. Mean while grind ingredients 5 to 9 using very little water to a course paste ( not like a chutney, little rough texture).
3. Pour in the fish and give a good mix and leave for 10 more mins.
4. Now add the curd or laban to soak the fish and little over it , leave it for another 10 mins.
5. For onions to be microwaved:- mix the sliced onions with 1 spoon oil , put in a microve safe dish, microwave for 4 mins on high ,remove mix , again in the microwave for 3 mins, remove n mix, again in microwave for 3 mins stiring once in between , again micro wave for 2 mins after mixing , do this for 1 mins after mixing , until the onion is dry n golden in colour (the time needed to microwave will vary with the microwave, it may increase or decrease depending on the watts , dont worry if you dont feel its crisp or dry or non greesy like the fried onions, just make sure its not burnt , never let it sit in microwave unattended n without mixing in between ). Keep in aside. saves wholoe lot of oil and frying, try once n you will know your microwave will work wonders for you. 
6.  Cook rice with ingredients 16 to 23 after frying the spice in little oil and then tied into a small muslin cloth and also safron strands , until 3/4 th done,most water is absorbed ,drain excess water if required n keep aside after removing the spice bag.
7. Take a deep bottom non stick pan, heat rest oil and carefully place the marinated fish in hot oil one by one to cover the base of the pot , ccok for 2-3 mins turn n cook over on the other side remove and keep aside. Do this for all the fish.
8. Keep gas on medium to low flame, Cover the base of the same deep pot with the fish cooked earlier, then pour the entire marrinate of curd on this put the half of the cooked rice , now put half the onion , some cashew nutsand layer the remaining fish cover with the remaining rice.
9. Now add the left over onion , rest of cashew nuts, corriander leaves, few chopped pudina leaves, and the kewra water. press down with the back of the spoon. covern with foil tightly and close with a heavy lid .
10. Keep the gas on a low flame n after 5 mins check slowly if the lid is hot (take care not to burn your fingers)
11. Switch off the gas.
12. Serve hot with your choice of raita or plain yogurt.