3 cups of boiled rice
1 Kilo of fish (whole or pieces)
salt and garlic to rub the fish
1/2 cup of lemon juice
1/2 tbsp from each turmeric, fish spices, cumin, cinnamon, black pepper and salt
1/2 cup of rose water with Saffron and Cardamon
3 onions, sliced
1/4 cup of oil
1 tbsp garlic with ginger
1 from each bell pepper and Tomato, chopped
2 tbsp parsley and coriander
7 fresh curry leaves
1 tbsp biryani spices
1- Wash the fish, rub with salt and garlic, then leave aside for 30 minutes. Wash again, leave to dry, pour lemon juice over, then season and cook.
2- Fry onions, garlic, ginger, tomatoes, parsley, bell pepper and curry leaves with oil. Stir the ingredients until tender, then sprinkle Biryani spices and stir.
3- Throw in the fish in the pan, and let the content simmer over low heat until the fish is completely mixed with the content.
4- Put half quantity of rice in the pot, lay the fish mixture on, then add rice and saffron, and leave over low heat for 30 minutes.
5- Before serving, stir the rice, transfer to the serving platter, then lay the fish on.