Fish Biryani

In a large pot, bring 6 cups of water to a boil. Add the soaked rice and 1 tsp of salt. Cook the rice until it is 80% done, then drain and set aside.

In a separate pan, heat oil and fry the sliced onions until they are golden brown. Remove the onions from the oil and set aside.

In the same oil, add the ginger-garlic paste and fry for a minute until fragrant.

Add the chopped tomatoes and cook until they are soft.

Add the cumin powder, coriander powder, red chili powder, turmeric powder, and salt. Stir well and cook for a few minutes.

Add the fish cubes and cook for 5-7 minutes until the fish is cooked through.

Add the yogurt and mix well.

In a separate pot, layer half of the cooked rice. Then, layer the cooked fish mixture on top of the rice.

Add the chopped coriander leaves, mint leaves, green chilies, and fried onions on top of the fish.

Layer the remaining rice on top of the fish mixture and cover the pot with a tight-fitting lid.

Cook on low heat for 10-15 minutes until the rice is fully cooked.

Once the rice is fully cooked, mix everything gently with a spoon.

Serve hot with raita or salad.