Ingredients:

Cinnamon sticks 2-4
Cloves 5
Cardamom pods 5
Bay leaves 3
Biryani flower 2
Marathi mokku 3
Ghee 2 cup
Green chillies 6-8 slitted
One large onion finely sliced
3-4 ripe tomato finely chopped
Mint one cup
Lemon juice 2-4 spoons
Ginger-garlic paste 4-6 spoon
Coriander leaves 4-6 twigs- chopped
Curd half cup
Rice 3 cups(Basmathi rice)
Firm and fresh fish fillets 4-6
Salt to taste
Red chili powder 1-2

Method:

Add 1 spoon of ginger-garlic paste, lemon juice, curd and few mint leaves. Now coat this marination over fish fillets. Maybe for 20 minutes minimum.

Then heat up oil in a shallow frying pan. Fry fish till it done crispy and aromatic.

Pour generously ghee in the pressure cooker and bring it to smoky hot…now add the spices one by one…cinnamon, cardamom, bay leaves, cloves, maratti mokku and birinji flower to it. Let them fry for a while.

Add chillies, and wait till it splutters.

Followed by onion and remaining ginger-garlic paste. Fry them well till its raw smell leaves.

Now add tomatoes, coriander leaves and mint. Fry them until all water content evaporates and oil shows up in the top.

Add food color(optional), salt and red chili power. Semi cook them without adding any water….until the raw smell of chili powder goes.

Now add water 5 cups of water and bring it to boil followed by rice. Pressure cook them over medium heat till one whistle or two maximum. Let the rice be only 3/4 th done.

Now toss the fried fish in biriyani and let this stand in dhum for another 10 minutes.

Garnish with roasted cashew nuts.

Serve hot with onion raita or brinjal serva.