Malabar Fish Biryani

Instructions

1. Marinate the fish
   In a bowl, mix the fish pieces with turmeric powder, 1 tablespoon ginger-garlic paste, 1 tablespoon lemon juice, and salt. Let it marinate for at least 20 minutes in the refrigerator.
2. Prepare the rice
   In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon salt, 1 cinnamon stick, 2 cardamom pods, and 2 cloves. Add the soaked and drained Basmati rice and cook until it's 70% done (about 8-10 minutes). Drain and set aside.
3. Prepare the masala base
   Heat oil and half the ghee in a heavy-bottomed pan. Add the remaining whole spices and sauté until fragrant. Add sliced onions and cook until golden brown. Then add ginger-garlic paste and green chilies, cooking for 2 minutes until raw smell disappears.
4. Cook the fish
   Add chopped tomatoes to the masala base and cook until soft. Add the Malabar biryani masala (or garam masala) and sauté for a minute. Gently add the marinated fish pieces and cook for about 5-7 minutes until the fish is nearly done. Be careful not to break the fish pieces while stirring.
5. Assemble the biryani
   In a large, heavy-bottomed pot with a tight-fitting lid, layer half the partially cooked rice. Sprinkle half of the chopped mint and coriander leaves. Pour the fish masala over the rice. Top with the remaining rice and sprinkle the rest of the herbs.
6. Dum cooking
   Drizzle the remaining ghee and lemon juice over the top layer. Cover the pot with aluminum foil, then place the lid on tightly. Place the pot on low heat and cook for 20 minutes to allow the flavors to blend and the rice to finish cooking.
7. Serve the biryani
   Once done, let it rest for 10 minutes. Then gently mix the layers, being careful not to break the fish pieces. Serve hot with raita, pickle, and pappadums.