Malabar fish biryani & alisa

Ingredients

• 500 g fish pieces ( any large fish ( nemeen / aavoli ) with fewer bones , cut into thick pieces )
• 50 g ghee
• 2 ( 120 g ) onions , chopped fine
• Salt to taste
• 150 ml beaten curd
• 2 ( 120 g ) onions, fried till crisp and crushed ( for adding fish masala )
• 1 ( 125 g ) tomato , chopped fine
• 2 ( 140 g ) large potatoes , cut into large pieces and fried
• A little biryani color ( optional )
• Grind to paste
• 4 green chillies
• 4 ( 8 g ) flakes of garlic
• 1/2 teaspoon ( 2g ) cumin seeds
• 3 cloves
• 6 peppercorns
• 2.5 cm cinnamon
• 3 teaspoon (15 g ) coriander seeds
• 1/2 teaspoon ( 2 g ) turmeric powder
• For rice
• 500 g basmati rice
• Salt to taste
• 1/4 teaspoon ghee
• Whole spices to be powdered to get 1 teaspoon spice powder ( for rice preparation )
• 6 cloves
• 8 peppercorns
• 5 cardamoms
• 5 cm cinnamon

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Preparation

• Heat two tablespoons ghee. Fry the chopped onions till brown. Add ground masala paste and salt and fry well. Add beaten curd and fry till it is well blended with the spices.
• Remove from heat , add fish slices and stir till well coated with the masala. Return to heat. Simmer for a few minutes and shake the vessel around so as not to break the fish.
• When the fish is cooked , remove from heat and allow to cool. Add fried and crushed onions , finely chopped tomato and the fried potatoes. Parboil the rice with spice powder , salt and 1/4 teaspoon ghee. Drain and set aside.
• Pour some ghee into a heavy - bottomed vessel. Spread a little rice in it. Over the rice layer , arrange the fish pieces along with the masala . Drizzle with some ghee and add a little biryani color ( optional ). Arrange another layer of rice , and drizzle the remaining ghee over it.
  
• Cover with a lid and cook on a very low heat till the rice is thoroughly cooked.

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