Fish Biryani

Ingredients

• 2 cups basmati rice
• 1.5 lbs firm white fish (cod, halibut, or mahi-mahi), cut into 2-inch chunks
• 2 medium yellow onion, thinly sliced
• 1 tbsp, divided whole spices (bay leaf, cardamom pods, cinnamon stick, cloves)
• ½ cup yogurt, plain
• 2 tbsp ginger-garlic paste
• 1.5 tsp, combined turmeric, cumin, and coriander (powder)
• 4 tbsp, divided ghee or butter
• ½ cup, combined fresh cilantro and mint, chopped
• 1 pinch salt and black pepper to taste

Instructions

1. 1

   Rinse basmati rice under cold water until water runs clear, ~2 minutes.

2. 2

   Mix fish chunks with yogurt, ginger-garlic paste, turmeric, cumin, coriander, and salt. Marinate 10 minutes.

3. 3

   Heat 2 tbsp ghee in a heavy-bottomed pot over medium-high heat until shimmering, ~90 seconds.

4. 4

   Add half the onions. Cook until dark golden brown and crispy, ~8 minutes. Transfer to paper towel.

5. 5

   Add remaining 2 tbsp ghee. Sear fish in batches 2 minutes per side without stirring. Transfer to a plate.

6. 6

   In the same pot, add remaining raw onions and cook until softened, ~4 minutes.

7. 7

   Add rice and toast, stirring often, until light golden, ~3 minutes.

8. 8

   Pour in 4 cups water. Add bay leaf, cardamom, cinnamon, and cloves. Bring to boil.

9. 9

   Nestle fish chunks into rice. Cover tightly. Reduce heat to low and cook 15 minutes.

10. 10

    Remove from heat. Let rest 5 minutes covered without lifting lid.

11. 11

    Gently fluff rice with a fork. Fold in most of the fresh cilantro and mint.

12. 12

    Transfer to a serving platter. Top with crispy onions and remaining fresh herbs.

Tools you’ll need

• fine-mesh strainer
• heavy-bottomed pot with tight-fitting lid (5-6 quart capacity)
• paper towels
• wooden spoon
• fork
• serving platter

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