Ingredients

• 500-750 g - Fish
• 500-750 g - Rice
• 1 cup - Yoghurt
• 125 g - Tomatoes (cubed)
• 125 g - Onion (sliced)
• 125 g - Potatoes (cubed)
• 1 tsp - Red chilli powder
• 8-10 - Whole red chillies roughly chopped
• 1/4 tsp - Turmeric powder
• 1 tsp - Cumin
• 1 tsp - Nutmeg (jaifal)
• 3-4 - Cloves
• 1 tsp - Ginger/garlic paste
• 3-4 - Cardamoms
• 2-3 - Flower badian
• 2 - Bay leaves
• 2 tbsp - Lemon juice
• 2 tsp - Liquid food color
• 2.5 cups - Oil
• Raisins as required
• Salt to taste
• A bunch of coriander and mint leaves

How to Make Machi Biriyani

• Marinate fish with salt and lemon juice and fry. Keep aside.
• In the same oil fry onion till brown.
• Add tomatoes and all spices with yogurt.
• When tomatoes are in puree form add fish, potatoes, coriander leaves, mint leaves, raisins and stir gently.
• In another pan, boil rice.
• Add bay leaves and salt while boiling.
• When the rice is half done, drain water.
• Now in another pan arrange alternate layers of rice and fish.
• Top it with a dash of the liquid yellow food colour
• Leave the biryani to cook on low heat for 10 mins.
• Biryani is ready to serve.