Cuisine Indian subcontinent, Middle Eastern, Pakistani
Ingredients
Ingredients required for marinating fish
1tbspGinger Garlic paste (Lahsan Adrak ka paste)
1tspRed chili powder
1 ½tspCoriander Crushed (Dhania Koota Hua)
½tspCrushed Cumin seeds (Zeera kota hua)
½tspWhole Spice Powder (Garam Masala Powder)
1tspFish masala
Saltto taste
1tbspLemon Juice
1tbspYogurt
750gramsKing Fish (Surmai Machli)
Gravy Ingredients
3piecesOnionmedium sized
1tbspGinger Garlic
1tbspCumin seeds
1cupWater
1tbspGreen chilies crushed
1tspRed chili powder
Saltto taste
1 - 2tbspBiryani masala(you can also use home made biryani masal)
1tspDried penugreek leaves
¼cupYogurt
3piecesTomatoblend tomatoes beforehand
Other ingredients
750gramsBasmati RiceBoil rice beforehand with salt and whole spice mix.
Orange food coloras required
Fresh corianderas required
Mint leavesas required
Green chiliesas required
Instructions
Marination of king fish
Add all the ingredients listed above for marinating the fish in a bowl. Mix them thoroughly to make a paste of masala.
Place the nicely cleaned fish pieces in a tray or a plate and apply the masala paste on both sides of the fish. Marinate for 30 to 40 minutes.
Heat up ⅔ cup oil and fry the fish pieces on low to medium flame until golden brown from both sides. Change sides so that the pieces wont burn up. When ready take out and keep aside.
How to make Gravy
In the same pan, use the left over oil to fry 3 medium sized onions until light golden brown in color. Add 1 tbsp ginger garlic paste, 1 tbsp cumin seeds and fry them for few more minutes.
Add ½ water cup water and cook on low flame until onion becomes soft.
Then add crushed green chilies, red chili powder, salt to your taste, biryani masala, dried Fenugreek Leaves (Kasuri Methi) and yogurt. Stir and cook on high flame for 2 - 3 minutes.
Meanwhile, blend 3 tomatoes. Add into the gravy and cook on medium flame until liquid dries and oil separates. Turn off the flame.
Rice
Now grease vessel with oil and make a base layer of already boiled rice.
Flow down some gravy and add cover up with another layer of rice. Add some more gravy on the top and garnish with orange food color (zarda rang).
Decorate with fresh coriander, mint leaves and some green chilies.
Lastly, place over the fried fish peaces on the top and steam cook on low flame (dum) for 15 minutes. Ready to serve.