Seer Fish Dum Biryani

1.In a bowl, marinate the seer fish steaks with yogurt, turmeric powder, red chili powder, garam masala, ginger-garlic paste, and salt. Let it marinate for at least 30 minutes.

2.In a large pot, heat 2 tablespoons of ghee over medium heat. Add cumin seeds and whole spices (cardamom, cloves, bay leaves, and cinnamon). Sauté until fragrant, about 1 minute.

3.Add the sliced onions to the pot and cook until they are golden brown and caramelized, stirring frequently. This should take about 10-15 minutes. Remove half of the onions and set aside for garnishing later.

4.Add the marinated seer fish to the pot with the remaining onions. Cook for about 5-7 minutes until the fish is partially cooked, then add the slit green chilies, chopped coriander, and mint leaves. Stir gently to combine.

5.In a separate pot, bring 4 cups of water to a boil. Add the soaked basmati rice and cook until it is 70% cooked (about 5-6 minutes). Drain the rice and set aside.

6.Layer the partially cooked fish mixture with the drained rice in the pot. Drizzle the saffron milk over the top and sprinkle the reserved caramelized onions. Add the remaining ghee on top.

7.Cover the pot with a tight-fitting lid, sealing it with dough if necessary to trap the steam. Cook on low heat (dum) for 25-30 minutes, allowing the flavors to meld and the rice to finish cooking.

8.After 30 minutes, turn off the heat and let the biryani rest for 10 minutes before opening the lid. Fluff the rice gently with a fork and serve hot.