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1
In a medium-sized bowl, soak the well rinsed basmati rice in the 5 cups of water, or enough to immerse, for half an hour.
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2
In a food processor or blender, make a chunky paste out of the mint sprigs, cilantro, serrano chilies, ginger, garlic and lemon juice.
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3
Set aside.
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4
Heat oil in a large heavy pot (large enough for all your ingredients to fit in) over medium heat.
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5
Add in 1/3 of the onion slices and allow them to caramelize and brown.
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6
Remove them from the pot with a slotted spoon and drain on a paper towel.
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7
Keep aside.
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8
Put bay leaves and crushed spices (peppercorns, cardamom and anise) into the oil and then add remaining 2/3 of the onions.
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9
Allow onions to cook over medium flame until translucent.
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10
Mix in the blended mint/cilantro/ginger/garlic paste and saute until cooked through, about a minute.
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11
Add coriander, cayenne, cumin and turmeric in quick succession and cook through, until oil separates to the sides of the mixture, about 3 minutes.
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12
Drop in tomatoes and cook for an additional minute.
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13
Stir in yogurt and lemon juice.
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14
Drain rice and get rid of all of the moisture.
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15
Add it into the same pot of onion/spice mixture, keeping heat over medium and stir till grains are well coated.
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16
Gently stir in fish and shrimp, being careful not to break up the fish.
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17
In a cup, mix the coconut milk powder with 1 cup of the warm water.
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18
Pour this and the remaining 2 1/3 cups of warm water into the rice mixture.
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19
Add soy sauce and salt.
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20
Take flame to medium-high.
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21
Add ghee.
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22
Once the rice mixture boils, wrap the inside of the lid of the pot completely with aluminum foil.
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23
Place the sealed lid on the top of the pot.
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24
Reduce heat to the lowest flame.
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25
Cook undisturbed for 30-35 minutes.
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26
If your pot retains heat well, like mine, I allow it to cook for 10 minutes on low and then turn it off for about 40 minutes.
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27
Garnish with the caramelized onions you set aside in the beginning and some chopped cilantro.
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28
Serve with plain yogurt or raita.
