Patin Biryani

Patin is replaceable with other fish such as mackerel, threadfin, tuna or even salmon.

For the Rice:
1-2 cups Basmati rice
4-5 cups water
2 strands Pandan leaves (tied)
1 Cinammon stick
4 Cardamom pods
3 Cloves
1 handful of Mint & Coriander leaves
Salt & Pepper to taste




For the fish:
1/2 tbsp melted ghee, butter or olive oil
1/2 tbsp mustard oil
1 tsp cumin seeds
Some whole garam masala
Pinch (less than 1/2 tsp) asafoetida/hing (optional)
1 pc lemon grass or kaffir lime leaves (optional)
1 pc chopped onion
1 tsp ginger garlic paste
1 tbsp Spring Onions (optional)
1 tsp Garam Masala
1 tsp chilli powder
1 tbsp Lemon Juice
1/2 cup cherry tomatoes
1 tsp dried Mint or 1 tbsp chopped fresh Mint
Salt & Pepper to taste
Pinch Saffron slightly roasted and crushed with 2 tbsp warm milk
(alternatively may use turmeric powder)
2 cups fish (deboned & thick cubed)

Method:
For the rice, add all the ingredients for the rice (except the rice) to the water and boil till your kitchen smells delicious...
Add the drained rice and half-cooked to three-quarter cooked. Do not fully cooked. Drained and put aside.
For the Fish Masala, heat the ghee & mustard oil and throw in the cumin seeds till it splutter, then the whole garam masala and the hing, lemon grass or kaffir lime leaves(if using). Add the onions and ginger garlic paste. Add the chillis, garam masala powder, turmeric powder or crushed saffron (if using), lime juice and yoghurt. Add the cherry tomatoes, mint and coriander leaves and chopped spring onions (if using). Salt and pepper to taste. Add the fish and fry gently for five minutes. Layer the rice on top of the fish masala. Cover tightly and cook it on low for about half an hour or until done depending on your cooker. It should be just right, not too dry or watery. Fluff/mix gently and serve with salad or raita.