FISH BIRYANI WITH ALOO BUKHARA

Preparation Method :

• Mix the ground green chillies, ginger, and garlic with turmeric, red chilli powder and salt and apply this paste to the fish. Marinate for about 10 - 15 minutes.
• Heat the oil and add the mustard seeds followed by cumin seeds. When the mustard starts to splutter add the sliced onions and fry till golden brown.
• Add the chopped tomato and stir and cook. Sprinkle a little water and cook till the oil starts to surface.
• Add the marinated fish and fry for 2 - 3 minutes, turning the fish to fry on both sides.
• Sprinkle a little water and cook on low flame for about 10 - 12 minutes or until the fish is ready.
• Bring about 2 liters of water to a boil with salt and the juice of half a lime. Add the rice and cook for about 6 minutes or until it is half done.
• Drain the water and transfer the rice to a flat pan.
• Take a large heavy base pan and smear it with oil. Put half of the par-boiled rice in the pan and gently spread the fish with the masala over the rice.
• Place the plums over the fish and cover with the balance rice. Sprinkle half a cup of milk over the rice and mint.
• Dot the rice with 1 tablespoon ghee or butter. Now cover with a tight fitting lid.
• Cook on high flame for about 2 minutes. Then cook on slow flame for about 15 minutes or until the rice is done and steaming hot, each grain of rice should be separate and serve hot.