• 1 kg basmati rice
• 1 lb fish roho (any white fish fillets)
• 2 cup yogurt
• 1 cup chopped tomato
• 1 tbsp red chili powder
• 1 tbsp green chili paste
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1/2 tsp black pepper
• 6 cloves
• 4 bay leaves
• 4 cardamon
• 4 cinnamon
• 1 tsp gram masala powder
• 1 tsp turmeric powder
• saffron a pinch
• 1/2 cup milk
• Salt to taste
• 1 lemon thinly sliced
• 2 onions medium size
• 2 tbsp fresh coriander leaves chopped
• 2 tbsp fresh mint leaves chopped
• 1 tsp cumin
• 1 tbsp cashew nuts
• 1 cup oil
• 1/2 cup pure ghee (Desi ghee)
• 1/2 tsp mustard seeds

Soak the rice in plenty of water on one hour.

Soak the pounded saffron in the hot milk and set aside.

Cut and wash the fish and boil in a cup of water with salt.
Remove heat and keep set aside.

Heat oil in a pan and fry thinly sliced onions till golden brown, drain and keep set
aside.

Now in a same oil add yogurt, tomato, mustard seeds, cumin, black pepper, red
chili powder, green chili paste, salt, turmeric powder, bay leaves, cardamon,
cinnamon, gram masala powder, cloves, ginger paste and garlic paste.

Cook 15 minutes and fry the mixture until the oil start to separate.

Now add boil fish in masala and mix well.

Remove from heat and keep set aside.

In a big pot bring water to boil, add the rice for boiling.

Continue to cook till the rice almost done.

It takes about 10 minutes on stove.

Drain the rice and keep set aside.

Put layers of rice, fried onions, and fish curry one by one with a last layer of rice
on top add saffron milk, pure ghee, fresh chopped coriander leaves and fresh
chopped mint leaves.

Pot on a griddle and cook on high heat.

When steam appears lower heat for 5 minutes.

Garnish with thinly sliced lemon.
Hydrabadi fish biryani is ready to serve, with mint chutney.

by Pak101.com (few years ago!) / 1891 views