Scheherazade Biryani

A special flavoured Irani style biryani is an absolutely delicious dish that the fish is cooked in yoghurt mixed spices and layered with cooked rice and fried onion. It is decorated with raisins and cashews nuts. The aroma of the rose water make this biryani recipe Amazing.

Ingredients:
For Marinade:

For Biryani:

100 gms dalda ghee
40 gms whole garam masala (bread loaf, clove, coriander, fennel, black cardamom, cinnamon, red chilli dry, mace, cumin, caraway)
200 gms onion
2 Tbsp ginger paste
2 Tbsp garlic paste
50 gms tomato
3 Tbsp coriander
1/2 cup yogurt
1 kg basmati rice
400 gms grouper fish fillet (or any white fish), cut in 1x1" cubes
1 ltr oil
2 tsp cumin seeds
1 green capsicum, diced
50 gms green peas
50 gms cashew nuts
50 gms raisins
1 tsp saffron (zaffran)
2 Tbsp kewra water
1/2 cup rose water
1 bunch mint
1 Tbsp red chilli powder

Method:

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