1. FIRST: prepare rice: heat oil and then toss in the cloves, peppercorns, cinnamon and salt for 2 mins then rice. 2. As soon as rice starts to crackle add the water. 3. Bring rice to a boil for 1 min then lower to a simmer for about 20 mins with the lid on (lid should have a steam vent). Make sure the rice doesn't dry out until the rice is tender. If the rice is a little moist still, remove the lid and lower the heat furth and allow moisture to evaporate. 4. SECOND: Rub, scaled and cleaned whole sea bream fish with the first 6 spices. 5. Heat oil and heat the excess rub until aroma wafts 6. Saute onions, garlic and ginger. 7. Fry the fish on each side, over a high heat, until lightly browned. 8. Remove fish and place in the oven, covered with foil On a low heat for 45 minutes. 9. Add and heat yogurt until the sauce begins to separate. 10. Add the chilie and biryani masala powder. 11. Let sauce simmer until it thickens slightly. 12. Meanwhile, fry onions and cashew nuts until toasted, keep aside. 13. THIRD: In a large oven dish, layer rice, sauce and then rice again. 14. Heat the milk, then remove from heat and add saffron strands. Stirr a little, until milk colours. 15. Trickle saffron milk over the the biryani. 16. Place fish on top, cover with foil and place in preheated oven on a low heat for about 15 mins.; then bonne appetite. ---------------------------------------------------------------------------
Nutrition
Ingredients
