A delightful and aromatic dish combining spiced fish, tender lentils, and fragrant rice, perfect for a family meal.
Heat the olive oil in a large pan over medium heat. Add the chopped onion, cardamom seeds, cloves, cinnamon stick, and minced garlic. Sauté until the onion is soft and the spices are fragrant.
Ensure the spices are toasted evenly to release their full aroma.
Stir in the fennel seeds, ground cumin, ground coriander, and garam masala. Add a splash of water to create a paste and cook for a few minutes until aromatic.
Adding water prevents the spices from burning and helps them blend.
Season the fish fillets with salt and garam masala. Add them to the spice paste along with the diced potatoes. Cook until the fish is lightly browned and the potatoes are partially tender.
Cut the potatoes into even pieces to ensure uniform cooking.
In a separate saucepan, boil the lentils in salted water for 5 minutes. Add the rice and turmeric, and continue boiling until both are cooked. Drain and set aside.
Rinse the rice before cooking to remove excess starch.
Layer the fish mixture and rice in a steamer or ovenproof dish. Add a splash of water, cover, and steam or bake for 30 minutes.
Press the layers gently to compact the biryani for better presentation.
Garnish the biryani with quartered hard-boiled eggs before serving. Enjoy your meal!
Serve with a side of yogurt or chutney for added flavor.
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