Ingredients ½ kg fish fillets-cut into 1 ½ " cubes 2 tsp oil 1 cup onions-grated 1 tsp ginger paste 1 tsp garlic paste 1 tsp cumin seeds ½ tsp garam masala 1 tbsp coriander powder ½ tsp chilli powder ½ tsp turmeric powder 1 ½ tsp salt ¼ cup hung yoghurt ¼ cup coriander leaves-chopped green chillies to taste-finely chopped ½ tsp biryani masala 1/3 cup browned onions For the rice 2 cup rice-cleaned and washed 2 tsp oil 4 cloves 4 peppercorns ¼ cinnamon-broken 4 green cardamoms ½ tsp salt 3 cups hot water saffron or color mixed in ½ cup warm milk Method Heat the oil in a dish. Mix in the onions, cumin and ginger-garlic pastes. Cook uncovered at HIGH for 4 minutes. Add the garam masala, coriander powder, chilli powder, turmeric powder, salt and yoghurt. Mix well and cook covered at 70% for 8-10 minutes stirring once. Mix in the fish and cook uncovered at HIGH for 4 minutes. Stand for 1 minute and mix in the browned onions, coriander, green chillies and biryani masala. To make the rice, mix in the oil, cloves, peppercorns, cinnamon and cardamoms. Cook covered at HIGH for 2minutes. Add the rice, water and salt. Mix well and cook at HIGH for 8 minutes and then at 70% for 8 minutes. To serve, put the fish layer at the bottom of the dish, cover with the rice and sprinkle the rice milk mixture. Cover and cook at 70% for 5 minutes. Mix to break up the layers and serve.
