White promfret biryani

We had our getogether yesterday . We had our oldies to a corner to catch up with their petite talk of yester years  Just to cheer up, we had to bring all the 50 members of family together , still many couldn't make it . We went bonkers with the fun and noise . Music and dance that filled the beach hotel with night getting colder, all had a fun night . But the next morning was a little  tiring . Hehe i lost my mind last night thinking who cares how old i am ,we get to be kids only in such times . Body was aching but thats it .. I just managed the day with leftover home chores and light lunch prepared  in 1/2 hour. Having a harthal is cool as we get to catch up on home and kids . Schools have  started and the mornings are getting busier and   InShaAllah, I am hoping to get back to my blogging routine from today as well. Thinking about everything is making me excited  but I have to get my anxiety levels low  guess I take it as it comes…

Food has a lot of nostalgia associated with it. So is this fish biriyani that Aj loves the most .  SubhanAllah, life is moving really fast and so is our changing appetite for the taste of fishes here …alhamdullillah fish is also cheap here.... after eons we have started getting fresh ones   we have really spicy masala but if  the spice level doesnt satify do add more . So you can add some chilli powder while preparing the masala if you need a little bit of spice there. Its difficult to grab the complete satisfaction  from Aj ..But he enjoyed it and said he would pack some to office ! Off to the recipe.

INGREDIENTS

FOR MARINATION:

• 500 gm avolli fish ,cleaned
• ½ tsp turmeric powder
• ½ tsp Kashmiri chilli powder
• 1 tsp ginger garlic paste
• Salt to taste
• 2 tbsp coconut oil for fry

FOR MASALA:

• 2 tbsp coconut oil
• 4 large onions, sliced
• 2 tablespoon chillies, paste 
• 2 large tomatoes, chopped
• ½ tsp turmeric powder
• 1/2 tsp garam masala powder
• 4 tbsp chopped mint leaves
• 4 tbsp chopped coriander leaves
• 2 strands curry leaves 
• Salt and pepper to taste

FOR RICE:

• 2 tbsp ghee
• 3 cardamom, split
• 1 pc cinnamon3 cloves
• 1 bay leaf
• 1 star anise
• 1 tbsp peppercorn
• 1 sprig curry leaves
• 1 small onion, thinly sliced
• 4 cups waterSalt to taste
• 2½ cup ghee rice, soaked for 15 minutes, washed and drained

FOR DUM:

• 3 tbsp ghee
• 2 tbsp coconut oil
• 1 large onion, thinly sliced
• 15 cashews
• 15-20 raisins
• 1 tbsp garam masala powder
• 4 tbsp chopped coriander leaves
• 4 tbsp chopped mint leaves.

INSTRUCTIONS

• Combine all ingredients except oil in the "for marination" section till well combined. Allow to marinate for at least one hour
• .Fry the marinated fish in the coconut oil flipping the sides, till browned and almost 75% cooked. Set aside.
• In a saucepan,  start making the masala by heating the coconut oil. 
• Add the onions and few curry leaves  and saute till the onions are soft.
• Add the ginger garlic crushed  and cook till the raw smell goes away .
• Add in the turmeric and saute well. Continue to cook till the tomatoes are totally cooked.
• .Add in the fried fish and cook for a few more minutes. Sprinkle in some water if the masala looks too dry.Add in the garam masala powder, mint leaves, coriander leaves and seasoning. Mix well and switch off.
• While the masala is getting cooked, make the rice. 
• Heat the ghee and fry the whole spices.
• Add the curry leaves and onion and saute till witled.
• Add the water and bring it to boil. 
• Add salt.
• Add in the drained rice and keep on high flame till the water comes to a rolling boil.Keep it on the lowest flame possible and cook on closed lid till the water is absorbed and the rice is almost cooked .
• Switch off
• .For the garnish ingredients, heat the coconut oil and ghee in a deep frying pan
• .Add the sliced onions with a sprinkle of salt and fry till browned. 
• Drain and set aside.
• Fry the cashews and then the raisins and set aside. Keep the frying oil aside.
• Now for the dum ..
• Spread one layer of rice . Transfer the fishes on a plate and layer only  masala on top. Sprinkle half fried onions, cashewnuts, raisins, chopped mint and coriander leaves and garam masala.Layer the remaining rice over the masala. 
• Layer the fishes on top .
• Sprinkle the remaining dum ingredients, the leftover fried oil .
• Cover with foil and close the lid tightly. 
• Keep on high flame for 5 minutes, then reduce to the lowest and keep it for 20 minutes. Switch off.Open the lid and remove the foil at the time of serving. Mix well and serve hot with raita and pickle.