Ingredients

• 1/2 kg - fish fillets-cut into 1.5 inch cubes
• 2 tsp - oil
• 1 cup - onions, grated
• 1 tsp - ginger paste
• 1 tsp - garlic paste
• 1 tsp - cumin seeds
• 1/2 tsp - garam masala
• 1 tbsp - coriander powder
• 1/2 tsp - chilli powder
• 1/2 tsp - turmeric powder
• 1.5 tsp - salt
• 1/2 cup - hung yoghurt
• 1/2 cup - coriander leaves, chopped
• Green chillies to taste, finely chopped
• 1/2 tsp - biryani masala
• 1/3 cup - browned onions
• For rice:
• 2 cup - rice, cleaned and washed
• 2 tsp - oil
• 4 - cloves
• 4 - peppercorns
• 1/2 - cinnamon-broken
• 4 - green cardamoms
• 1/2 tsp - salt
• 3 cups - hot water
• Saffron or colour mixed in 1/2 cup warm milk

How to Make Machchli Biryani

• Heat the oil in a dish.
• Mix in the onions, cumin and ginger-garlic pastes.
• Cook uncovered on 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 on 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.
• Cover and cook on high for 2 minutes.
• Add rice, water and salt.
• Mix well and cook on 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.