Iranian Fish Biryani

Clean and soak rice for 45 minutes to 1 hour. Drain excess water and keep it aside

Mix all ingredients mentioned under Marination section in a bowl except corn flour. Add fish fillet and marinate for 30 minutes. Add corn flour to fish and fry the fish. Keep it aside

In a vessel, melt ghee, add ginger garlic paste and onions. Fry until onions are tender. Add biryani masala, tomatoes and saute for few seconds. Add yoghurt with 3.5 cups water , mix and bring to boil. Add rice . Cover and cook until 90 percentage done

Grind onions and tomatoes to form puree and keep it aside

In another pan, heat oil and splutter cumin seeds. Add diced capsicum and onions. Saute until they are tender yet crunchy

Add ginger garlic paste and saute for few seconds. Add ground puree with red chilli powder and saute until oil starts leaving sides. Add water and salt. Bring to boil. Add fried fish and cook for a minute. The gravy should not be too thick or runny. Keep it aside

Mix rose water and kewra in a bowl

In a big vessel,grease with ghee. Add fish masala,layer with rice. Sprinkle rose water mixture and saffron. Sprinkle half of onions, cashews and raisins with mint and coriander leaves. Again add fish masala and layer with remaining rice. Add remaining onions, cashews and raisins with mint and coriander leaves. Sprinkle remaining rose water mixture and saffron. Cover with damp cloth and close lid tightly or cover directly with lid and seal edges with dough

Place the vessel on hot tawa and cook on low heat for 20 minutes. Before serving, gently mix. Serve warm with raita