Fish biryani

Method

1. 1 Cut the fish into thick pieces and marinate with turmeric, salt, and lemon for just 20 minutes.
2. 2 Fry the fish fillets in ghee for 2 minutes on each side until the outside is seared, then remove.
3. 3 Frying the fish beforehand is mandatory; the fresh fish layered with rice will ensure it dissolves completely during the fermentation process.
4. 4 Sauté the onions until browned, then cook them with yogurt and garam masala to make a sauce.
5. 5 Boil the rice for 6 minutes, then layer the rice, sauce, and fried fish in a pot with ghee.
6. 6 With the lowest cooking time of just 12 minutes, this is the shortest cooking time for any type of biryani.

With an appliance

• Oven 57 min

  Replace step 6: cover the rice pot tightly, arrange the fish on top, place on the middle rack of the oven at 170 degrees for 9 minutes, then let it rest for 3 minutes; remove for about 3 minutes. The heat will surround the rice, cooking it evenly without needing to constantly monitor the heat. The fish pieces will break less because they are not stirred and do not directly touch the hot bottom. Step 2 still involves lightly frying the fish before layering.