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Marinate the fishes with salt ,ginger garlic paste,red chilly powder and lemon juice for 4 to 5 hrs
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Fry the fishes in oil till brown on all the sides (this is necessary so that the fishes don't break)
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Soak basmati rice for at least two hours in water.
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Heat water with little salt and some whole spices(1 cinnamon stick ,3 to 4 cloves,4 to 5 crushed cardamom and 2 to 3 bay leaves).When it boils vigorously add rice.
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Cook rice till fluffy but it should be little crunchy in the middle ie only parboiled.
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Drain the rice immediately.
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Add 1/4 th cup of clarified butter or ghee in the pan and add the roughly crushed whole spices.
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Add chopped tomatoes and chilly powder,coriander powder and cumin powder.
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Add a tsp of ginger and green chillies paste.
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cook till tomatoes are tender and melts completely add unsweetened yoghurt and continue to fry .
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Add the fried onions.
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When the mixture starts leaving oil and looks greasy add the fishes and cook for 5 minutes.do not stir too much as the fishes may break.
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the gravy should not be too dry
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Add the rice on top of the gravy and drizzle saffron along with the milk in which it was soaked.
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Seal the pan with a lid with a flour dough and slow cook for 30 minutes.
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When the steam starts coming out of the pan vigorously despite the seal.switch of the fire.
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Open directly before serving
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The flavor is better when cooked on charcoal rather than gas.