Scheherazade Biryani

Ingredients

• For Marinade:
• to taste Salt
• to taste Pepper
• 1 tsp Turmeric powder
• 1 tbsp Garam masala powder
• 1 tsp Cornflour (dissolved in water)
• 2 Eggs
• For Biryani:
• 100 gram Dalda ghee
• 40 gram Whole garam masala (bread loaf, clove, coriander, fennel, black cardamom, cinnamon, red chilli dry, mace, cumin, caraway)
• 200 gram Onion
• 2 tbsp Ginger paste
• 2 tbsp Garlic paste
• 50 gram Tomato
• 3 tbsp Coriander
• 1/2 cup Yogurt
• 1 kg Basmati rice
• 400 gram Grouper fish fillet (or any white fish, cut in 1×1)
• 1 litre Oil
• 2 tsp Cumin seeds
• 1 Green capsicum (diced)
• 50 gram Green peas
• 50 gram Cashew nuts
• 50 gram Raisins
• 1 tsp Saffron (zaffran)
• 2 tbsp Kewra water
• 1/2 cup Rose water
• 1 bunch Mint
• 1 tbsp Red chilli powder

Directions

1. Take fish cubes and add salt, pepper, turmeric, garam masala, cornflour, egg. Leave to marinate for a while.
2. Take a pot and melt dalda ghee. Put garam masala, onion, ginger paste and garlic paste in this
3. When it starts spitting, add chopped tomato, coriander and yogurt. Add water as required.
4. On second boil, add rice.
5. When the rice is nearly done, put a tight lid on and leave on dumpukht for 20 minutes.
6. Deep fry the marinated fish in hot oil. Keep aside.
7. In another fry pan, heat some oil and put cumin seeds. Add diced capsicum and onion and sauté on a high flame.
8. Add some gravy made with tomato puree, ginger, garlic paste and onions, cook till oil separates.
9. In the end, add the fried fish and fold into gravy.
10. Remove the lid from rice. Add kewra / rose water for aroma.
11. Take a serving dish and put one layer of rice and one layer of fish masala.
12. Garnish with fried onion
13. Layer again with fish and then rice.
14. End with a topping of fried onion, cashews and raisins.