Scheherazade Biryani

Method

Take fish cubes and add salt, pepper, turmeric, garam masala, cornflour, egg. Leave to marinate for a while.

Take a pot and melt dalda ghee. Put garam masala, onion, ginger paste and garlic paste in this.

When it starts spitting, add chopped tomato, coriander and yogurt. Add water as required.

On second boil, add rice.

When the rice is nearly done, put a tight lid on and leave on dumpukht for 20 minutes.

Deep fry the marinated fish in hot oil. Keep aside.

In another fry pan, heat some oil and put cumin seeds. Add diced capsicum and onion and sauté on a high flame.

Add some gravy made with tomato puree, ginger, garlic paste and onions, cook till oil separates.

In the end, add the fried fish and fold into gravy.

Remove the lid from rice. Add kewra / rose water for aroma.

Take a serving dish and put one layer of rice and one layer of fish masala.

Garnish with fried onions

Layer again with fish and then rice.

End with a topping of fried onion, cashews and raisins.