Scheherazade Biryani by Zarnak Sidhwa

Ingredients:

To Marinate Fish:

• Salt to taste
• Pepper to taste
• Turmeric powder 1 tsp
• Garam masala powder 1 tbsp
• Corn flour 1 tsp
• Eggs 2

For Biryani:

• Ghee 3 tbsp
• Whole garam masala 2 tbsp
• Onions 3
• Ginger paste 2 tbsp
• Garlic paste 2 tbsp
• Tomatoes 2
• Coriander 3 tbsp
• Yogurt 1/2 cup
• Rice 1 kg
• Fish fillets 1/2 kg
• Cumin seeds 2 tsp
• Capsicum 1
• Peas 1/2 cup
• Cashew nuts 50 gm
• Raisins 50 gm
• Saffron 1 tsp
• Kewra water 2 tbsp
• Rose water 2 tbsp
• Mint 1 bunch
• Red chili powder 1 tbsp
• Fried onions 4 tbsp
  

Method:

1. Marinate fish cubes with all marination ingredients. Leave for a while.
2. Melt ghee in pan.
3. Add garam masala, onion, ginger paste and garlic paste.
4. Saute and add chopped tomato, coriander and yogurt.
5. Add earlier soaked rice, saffron and water as required.
6. When rice is nearly done, put tight lid on and leave to simmer for 20 minutes.
7. Deep fry marinated fish in hot oil. Keep aside.
8. In another pan, heat some oil and put cumin seeds.
9. Add diced capsicum and onion and saute.
10. Add some gravy made with tomato puree, ginger, garlic paste and onions till oil separates.
11. Add fried fish and fold into gravy.
12. Remove the lid from rice.
13. Add kewra or rose water.
14. Before serving, in flat platter, put one layer of rice and one layer of fish masala.
15. Garnish with fried onions.
16. Layer again with fish and then rice.
17. End with topping of fried onion, mint, cashew nuts and raisins.