Fish Biryani was a favorite when I was growing up. Amma cooked this occasionally on a Sunday morning since her recipe was very elaborate. She made it with Pomfret (also known as "Manji" in Konkani) and it's the best Fish Biryani I've ever tasted. Now that everyone prefers boneless fish, I make it with Tilapia. My recipe isn't as elaborate as Amma's but I like recipes that are simple and easy to cook. Amma made all fresh spices from scratch but I am a big fan of "Shan" masala and use it quite frequently in my cooking. I will try to cook and post Amma's recipe on a lazy Sunday!
1 lb boneless tilapia (about 3-4 fillets)
2 cups basmati rice, washed and soaked for 20 mins
2 medium onion, chopped fine
2 tbsp ginger, chopped fine
2 tbsp garlic, chopped fine
2-3 green chillies, chopped fine
1/4 cup coriander leaves, chopped
1/4 cup mint leaves, chopped
2-3 tbsp yogurt
1 packet Shan Fish Biryani masala
Salt to taste
How it's made:
Boil 4 quarts of water in a large pot, add salt and basmati rice. Cook rice until 3/4 cooked. Drain water and set rice aside. (Rice can be cooked in rice cooker also).
In a wide heavy bottom pan, heat oil. Fry onions, ginger, garlic and green chillies. When light brown, add shan fish biryani masala, coriander leaves and mint leaves. Fry for a minute. Add yogurt. Mix well. Add fish cut into cubes. Stir well once, cover and let it cook for 10 mins. Add the cooked rice on top of fish curry & cover dish with a tight fitting lid and let it cook on simmer for 10-15 mins.
While serving, scoop from top to bottom with rice and fish since fish tends to break very easily. Serve hot with raita.