Machchli Biryani (Micro)

Ingredients

• Fish, filleted and cut into 1 ½” cubes ½ kg
• Onions, grated 1 cup (250 g)
• Ginger paste 1 tsp
• Garlic paste 1 tsp
• Zeera (Cumin) seeds 1 tsp
• Garam masala ½ tsp
• Dhania (Coriander) powder 1 tbsp
• Chilli powder ½ tsp
• Haldi (Turmeric) powder ½ tsp
• Salt 1 ½ tsp or to taste
• Hung Dahi (Yogurt),   p ¼ cup (made from ½ cup yogurt)
• Hara Dhania (Coriander leaves) , chopped ¼ cup
• Green chillies, finely chopped, to taste
• Oil 2 tbsp (30 g) ]
• Onions, thinly and evenly sliced 1 cup (250g) ] or 1/3 cup browned onions
• For the rice:
• Rice 2 cup (360 g) cleaned and washed  
• Oil 2 tsp (10 g)
• Laung (Cloves) 4
• Sabut Kali Mirch (Peppercorns) 4
• Dalchini (Cinnamon), broken 1/8 tsp
• Chhoti Elaichi (Green Cardamoms) 4
• Salt ½ tsp or to taste
• Hot water 3 cups
• Kesar (Saffron) or color mixed in ½ cup warm milk

Preparation

• To crisp and brown onions, mix the oil and sliced onions well together and cook, uncovered at HI for 15-16 minutes, stirring twice. Remove the onions from the dish and keep aside.

• In the same dish, mix in the grated onions, zeera and ginger-garlic paste and cook uncovered, at HI for 4 minutes. Add the garam masala, dhania powder and chilli powder, haldi, salt and dahi, mix well and cook covered at 70% for 8-10 minutes stirring once.

• Mix in the fish and cook, uncovered, at HI for 4 minutes. Stand for 1 minute and mix in the browned onions, hara dhania and green chillies.

• To make the rice: Mix in the oil, laung, kali mirch, dalchini and elaichi, and cook, covered at HI for 2 minutes. Add the rice, water and salt, mix well and cook at HI for 8 minutes and then at 70% for 8 minutes.

• Before serving: Put the fish layer at bottom of the dish, cover with the rice and sprinkle the milk mixture. Cover and cook at 70% for 5 minutes (8 minutes if the fish and rice have cooled down to room temperature). Mix to break up the layers and serve.