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1
FIRST: prepare rice: heat oil and then toss in the cloves, peppercorns, cinnamon and salt for 2 mins then rice.
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2
As soon as rice starts to crackle add the water.
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3
Bring rice to a boil for 1 min then lower to a simmer for about 20 mins with the lid on (lid should have a steam vent).
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4
Make sure the rice doesn't dry out until the rice is tender.
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5
If the rice is a little moist still, remove the lid and lower the heat furth and allow moisture to evaporate.
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6
SECOND: Rub, scaled and cleaned whole sea bream fish with the first 6 spices.
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7
Heat oil and heat the excess rub until aroma wafts
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8
Saute onions, garlic and ginger.
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9
Fry the fish on each side, over a high heat, until lightly browned.
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10
Remove fish and place in the oven, covered with foil On a low heat for 45 minutes.
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11
Add and heat yogurt until the sauce begins to separate.
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12
Add the chilie and biryani masala powder.
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13
Let sauce simmer until it thickens slightly.
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14
Meanwhile, fry onions and cashew nuts until toasted, keep aside.
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15
THIRD: In a large oven dish, layer rice, sauce and then rice again.
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16
Heat the milk, then remove from heat and add saffron strands.
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17
Stirr a little, until milk colours.
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18
Trickle saffron milk over the the biryani.
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19
Place fish on top, cover with foil and place in preheated oven on a low heat for about 15 mins.
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20
; then bonne appetite.
