|Duration||1 hr 30 min|
- 2.5 cups – basmati rice
- 5 pieces – Silver Carp
- 2 – large onions, chopped lengthwise
- 2 – large potatoes, cut into quarter
- 1 – 1 inch cinnamon stick
- 1 – black cardamom
- 2 – green cardamom
- 3 – cloves
- 1 – anise seed
- 1 – bay leaf
- 3/4 tsp – nutmeg powder
- 1/2 tsp – mace powder
- 1 tsp – turmeric powder
- 1/2 tsp – chilli powder
- 1/2 tsp – cumin powder
- 2 tbsp – lemon juice
- 1 cup – milk
- 2 pinches – saffron
- 1.5 tsp – sugar
- salt to taste
- 1 tsp – kewra water
- 2.5 tbsp – ghee
- 4 tbsp – oil
- coriander leaves for garnishing
Marinade the fish pieces with salt, a pinch of turmeric powder, cumin powder, red chilli powder and 1 tbsp of lemon juice and keep aside for 10-15 minutes.
In the meantime, boil the potatoes until a bit tender. Keep aside.
Heat 2 tbsp of ghee and fry the bay leaf, cinnamon, cardamoms, cloves and anise seed. Once fragrant, add the rice and fry with all the spices for a minute.
Add salt and water and boil until the rice is 90% cooked.
In the meantime, heat 2 tbsp of oil in a wide bottomed pan and fry the marinated fish pieces to light golden brown colour on both sides. Keep aside.
Fry separately half the chopped onions golden brown in 1 tbsp of oil and keep aside.
In the same pan, heat one more tbsp of oil, add the remaining onion and fry till translucent.
Add the potatoes, salt and turmeric powder and sprinkle a little water.
Cover and cook until the potatoes are fully done. Keep aside.
Grease a wide flat bottomed, non-stick skillet with ghee.
Divide the rice into two halves. Add one half to the pan and spread out with a ladle to make a bed.
Sprinkle sugar, mace powder and nutmeg powder on the rice bed.
In a spoonful of warm milk, add two pinches of saffron and drizzle half of it on the rice.
Add half of the fried potatoes with onion and reserve the rest for the next step.
Add the remaining rice on top and spread out in all directions to make a bed.
Pour a cup of milk on the rice.
Drizzle the rest of the saffron milk, add the remaining fried potatoes, fried onion and the fish pieces.
Add a tbsp of kewra water.
Cover and cook on low heat for 12-15 minutes.
Sprinkle a tbsp of lemon juice before removing from the flame.
Garnish with coriander leaves.
Serve hot with raita and papad.