Fish Biryani

STEPS OF COOKING

1. Mix 4 tbsp lemon juice, 2 tbsp Shan Garlic Paste and 1 packet Shan Fish Biryani Mix. Apply the mixture to 750g boneless fish cubes/fillet. Set aside to marinate for 30 mins.
2. Heat ½ cup of ghee/oil and fry 2 medium, finely sliced onions for a few minutes. Then add the marinated fish, 10-15 small, whole green chilies (slit on one side) and ½ cup chopped cilantro/fresh coriander. Fry until the oil separates from the masala. Stir in 1¼ cup (250g) of plain, whipped yogurt. Cover and cook on medium heat until the fish is tender. Avoid over stirring the fish.
3.  Separately: Wash 3½ cups (750g) of Shan Basmati Rice and soak for 30 mins. Take 2 tbsp of ghee/oil and fry ½ cup of chopped 1” long soya leaves for about 2 minutes. Add 12 glasses of water and 2 tbsp Shan Salt. Bring to boil and add the soaked rice. Cook until the rice is ¾th cooked. Drain the liquid thoroughly.
4. Spread half the rice in a pot and evenly pour the cooked fish and masala over it. Then spread and cover with the remaining rice.
5. Heat 1 cup of ghee/oil and fry 1 medium, finely sliced onion until golden. Pour this evenly over the rice. Cover and cook on low heat until the rice is tender.