Basmati rice: 400gm
Fish: 1kg
Pepper: 1tbsp
Cinnamon: 2"
Cardamom: 3
Cloves: 10
Bay leaves: 4
Lemon juice: 1tbsp
Caraway seeds: 1tsp
Salt: 1tsp
Make a paste with a little water:
Gram flour: 2tbsp
Salt: 1tsp
Lemon juice: 2tbsp
(Wash and smear the fish with the paste and keep aside for 30mins.)
Onion: 2(sliced)
Bay leaves: 2
Green chilly: 3(chopped)
Red chilli powder: 1 1/2tsp
Coriander powder: 1tsp
Powdered together: Carum seeds: 1/2tsp
Green cardamoms: 4
Cloves: 6
Yoghurt: 400gm
Coriander leaves: 4tbsp(chopped)
Ghee: 3/4cup
Method:
Boil the rice in water along with salt, and lemon juice. Cook till 90% done and drain. 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.