Indulge in the exquisite flavors of this aromatic and flavorful Fish Biryani. This classic Indian dish combines succulent fish with fragrant spices, aromatic rice, and a medley of herbs and vegetables, creating a symphony of taste that will tantalize your senses.

Ingredients:

For the Fish Marinade:

• • 1 lb firm white fish (such as cod, haddock, or tilapia), cut into medium-sized pieces
  • 1/2 cup plain yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tbsp lemon juice
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1/2 tsp garam masala
  • 1/4 tsp cumin powder
  • 1/4 tsp coriander powder
  • Salt to taste
  • 1 tbsp chopped cilantro
  • 1 tbsp chopped mint

For the Biryani:

• • • 1 cup basmati rice, washed and soaked in water for 30 minutes
    • 2 medium onions, thinly sliced
    • 2 medium tomatoes, chopped
    • 1 green chili, slit lengthwise
    • 1-inch piece of ginger, grated
    • 2 cloves garlic, minced
    • 1 bay leaf
    • 2 green cardamoms
    • 2 cloves
    • 1-inch cinnamon stick
    • 1 star anise
    • 1/4 cup ghee or oil
    • 1/4 cup chopped cilantro
    • 1/4 cup chopped mint
    • Salt to taste
    • Water

Instructions:

1. Marinate the Fish: In a bowl, combine all the ingredients for the fish marinade. Mix well to coat the fish pieces evenly. Cover and marinate in the refrigerator for at least 30 minutes, or preferably for 1-2 hours.
2. Prepare the Rice:
   
   • Heat ghee or oil in a pot over medium heat.
   • Add sliced onions and saute until golden brown.
   • Add ginger, garlic, and green chili. Saute for a minute more.
   • Add bay leaf, cardamoms, cloves, cinnamon, and star anise.
   • Add washed and drained rice. Stir-fry for 2-3 minutes.
   • Add water (about 1.75 cups) and salt. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is cooked and most of the water has been absorbed.
3. Cook the Fish:
   
   • Heat ghee or oil in another pan.
   • Add marinated fish pieces and cook until lightly browned on both sides.
4. Assemble the Biryani:
   
   • Layer half of the cooked rice in a baking dish or pot.
   • Top with the cooked fish pieces.
   • Layer with the remaining rice.
   • Garnish with chopped cilantro and mint.
   • Drizzle with ghee or oil.
5. Steam or Bake:
   
   • Steaming: Place the dish in a steamer and steam for 10-15 minutes, or until heated through.
   • Baking: Cover the dish tightly with foil and bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.
6. Rest and Serve:
   
   • Let the biryani rest for 5-10 minutes before serving.
   • Gently fluff the rice with a fork.
   • Serve hot with raita, yogurt, or salad.