When it comes to machhli alu bukhara biryani, seeing is believing. Three elements like fish, plums and rice, so different from each other in terms of texture and taste, converge to form something exquisite.
Fish
½ cup dried plums
300 g pomfret fillets
3 tbsp clarified butter
2 (medium) onions, finely chopped
1 tbsp ginger–garlic paste
½ tsp cumin seeds
1 tsp coriander powder
½ tsp turmeric powder
1 tsp salt or to taste
½ tsp black pepper powder
1 tsp red chilli powder
½ cup plain yogurt, whisked
2 (small) tomatoes, finely chopped
3 green chillies, slit lengthwise
2 tbsp fresh mint leaves, finely chopped
2 tbsp fresh coriander leaves, finely chopped
1 tsp garam masala powder
A few drops vetiver (kewra essence; optional)
Rice
1½ cups basmati rice
1" stick cinnamon
4 cloves
4–5 black peppercorns
1 tsp salt or to taste
To assemble
4 tbsp clarified butter
A few strands saffron, dissolved in ⅓ cup warm milk
1 (medium) onion, finely sliced and deep-fried till golden and crisp
Soak plums in water for 1 hour. Drain and chop roughly. Wash fish and cut into large pieces. Melt clarified butter in a large frying pan over medium heat. Add onions and sauté till golden. Mix in ginger–garlic paste and cumin seeds and sauté for 1 minute. Add fish and cook for 2–3 minutes. Stir in coriander powder, turmeric powder, salt, pepper, chilli powder and yogurt. Mix well and cook for about 5 minutes. Add tomatoes and green chillies with ½ cup of water. Cover and simmer till fish is just cooked. Mix in plums, mint leaves, coriander leaves, garam masala powder and vetiver. Cook for 2 minutes and remove from heat. Cover and set aside.
Rice Wash rice and soak in water for 3 hours. Drain rice and put into a large pan with 3 cups of water, cinnamon, cloves, peppercorns and salt. Place over medium-high heat and simmer, stirring occasionally till rice is just half cooked.
To assemble Grease the bottom of a large pan with clarified butter. Spread a third of the rice along the base and top with half the fish curry. Cover with another third of the rice and sprinkle half the saffron milk. Spread the remaining fish curry over the rice and top with remaining rice. Sprinkle the remaining saffron milk and the fried onions. Cover pan and place over low heat for 10–15 minutes till rice is tender and fluffy. Serve hot with plain yogurt.