From craving to table
Instructions
- 1
Rinse the basmati rice under cold water until the water runs clear. Soak for 20 minutes, then drain.
- 2
In a large skillet, heat 2 tablespoons oil over medium heat. Add onions and cook until deep golden brown and caramelized, about 12-15 minutes. Remove half for layering.
- 3
Add ginger-garlic paste to the remaining onions in the skillet. Sauté 1 minute. Add turmeric, red chili, ground coriander, 1 teaspoon garam masala, cumin seeds, black pepper, and salt. Cook 1 minute.
- 4
Stir in yogurt, lemon juice, cilantro, and mint. Add fish fillets and gently coat. Cook 2-3 minutes per side (fish will finish cooking in oven). Remove from heat.
- 5
In a pot, bring 2 1/2 cups water to a boil. Add bay leaves, cardamom, cloves, cinnamon, and a pinch of salt. Add soaked, drained rice. Cook uncovered for 5-6 minutes until 75% cooked. Drain and set aside, removing whole spices if desired.
- 6
Preheat oven to 350°F (175°C). Grease a 9x13-inch casserole dish with remaining oil or ghee.
- 7
Layer half of the partially cooked rice in the bottom of the dish. Top with the fish mixture and any sauce. Layer the rest of the rice over the fish. Garnish with reserved caramelized onions and dot with ghee or butter.
- 8
Cover tightly with foil and bake for 25-30 minutes until rice is fully cooked and flavors meld.
- 9
Let rest 10 minutes. Fluff gently, garnish with extra cilantro and mint if desired, and serve hot.