2 slices of Rock fish, cut into big chunks
1 cup yogurt
1 Tbsp garlic paste
1 Tbsp ginger paste
1 tsp Chili powder
1 tsp turmeric powder
1/8 tsp salt
a handful of mint leaves
a handful of cilantro leaves
2 green chilies, chopped
3 Tbsp Sindhi Biryani powder
1 1/2 tomatoes, sliced
1 1/2 cups of basmatic rice, washed and soaked
1/4 cup or less evaporated milk
2 pinches of saffron
Combine the yogurt, garlic and ginger paste, chili and turmeric powder and salt with the fish and marinate for 30 minutes.
Heat some olive oil and cook the tomatoes until soft for about 5 minutes. Then add the mint and cilantro leaves and the green chilies and cook for about 4 to 5 minutes. Remove and let it cool. Once cool blend into a fine paste and set it aside.
In a big pot bring water to boil. Add about 3 tablespoon salt. The water should taste quite salty. Then add the soaked rice and cook the rice until 70 % done.
While the rice is cooking, add some oil to a heavy bottom wok and add the sindhi biryani powder. Cook for about 3 minutes to allow the flavors to blend. The add the fish and mix to combine with the mint and cilantro paste. Turn off the heat. Make sure the seasoning is to your taste.
Now to make the biryani, scoop the basmatic rice from the boiling water with a strainer and layer it on top of the fish mixture. Spread the rice evenly. Then sprinkle some saffron on the rice.
Take some of the rice water and mix with 1/4 cup of ghee and sprinkle on the rice. You can sprinkle some fried onions, chopped coriander leaves and fresh chopped mint leaves.
Cover the wok with aluminium foil, followed by a cover. Put something heavy on the cover to seal it tight.
Cook for about 5 minutes on high then lower the heat and cook for another 4 or 5 minutes. Fish does not take too long to cook.
Serve with cucumber, onion and pineapple salad.