2 cups basmati rice, soaked in water for 30 mins
For the bouquet Garni :
10 black pepper corns
2" stick cinnamon
3 brown cardamoms
4 bay leaves, mace, a generous pinch
1 tsp. caraway seeds (shahi jeera)
1 tbsp. lemon juice
1 tsp. salt.
For the Fish:
1 kg. fish pieces
make a paste with a little water: 2 tbsp. gram flour (besan), 1 tsp. salt, 2 tbsp. lemon juice. (Smear the fish with the paste and keep aside for 30 mins. Wash fish and pat dry).
2 large onions, sliced
2 bay leaves
3 tbsp. green chillies
2 green chillies, chopped
1 ½ tsp. red chilli powder
1 tbsp. coriander powder.
Powdered together :
½ tsp. carum seeds
4 green cardamoms
400 gms. yoghurt
4 tbsp. coriander leaves, chopped
¾ cup clarified butter (ghee).
Boil the rice in water along with salt, bouquet garni and lemon juice.
Cook till 90% done and drain. Discard the bouquet garni.
Heat ½ cup clarified butter in a pan. Saute bay leaves and fry onions till pink.
Now add the ginger, garlic paste and green chillies. Saute till brown.
Add the coriander and red chilli powder and saute for 15 seconds.
Add the whisked yoghurt and caraway seeds, cardamom and clove powder and cook for 5 mins.
Now slide in the fish pieces and cook for about 5 mins. Remove from heat.
Sprinkle the coriander leaves and 1 tbsp. lemon juice on the fish. Layer the fish on the rice.
Pour the balance melted clarified butter evenly over the rice. Close with a tight lid and seal with dough.
Place the pan on top of a griddle on very low heat and cook for 6-8 mins