Malabar Fish Biryani

• 300 g Basmati rice
• 3 medium Yellow onion
• 3 tbsp Ghee
• 25 g Ginger root
• 5 cloves Garlic
• 2 pieces Green chili pepper
• 2 medium Tomato, ripe
• 1 tsp Ground turmeric
• 2 tsp Garam masala
• 200 g Yogurt
• 1 piece Lemon
• 600 g White fish fillet, skinless
• 20 g Fresh coriander
• 15 g Fresh mint

1. Rinse the basmati rice in several changes of cold water until the water runs mostly clear, then leave it to soak in fresh water for 20 minutes. Meanwhile, thinly slice the onions, finely grate the ginger, crush the garlic, and slit the green chilli peppers. Roughly chop the tomatoes, and pick the coriander and mint leaves.
2. Bring a large pot of water to the boil. Drain the rice and boil it for 6 to 7 minutes until the grains are just tender on the outside but still firm in the centre. Drain well in a colander and set aside.
3. Heat the ghee in a large frying pan over medium heat, then add the onions and cook for 18 to 22 minutes, stirring often, until deep golden and caramelised. Remove about one third of the onions to a bowl for layering later. Keep the remaining onions in the pan.
4. Add the ginger, garlic and green chilli peppers to the pan and cook for 1 minute until fragrant. Stir in the tomatoes, ground turmeric and garam masala, then cook for 6 to 8 minutes until the tomatoes break down and the masala looks glossy. Take the pan off the heat and stir in the yogurt until smooth.
5. Cut the white fish fillet into large chunks, then gently fold them into the masala so they are well coated. Return the pan to low heat and cook for 3 to 4 minutes, just until the fish begins to turn opaque at the edges. Do not stir too much to avoid breaking the fish.
6. With the heat still low, spread half the par-cooked rice over the fish masala in an even layer. Scatter over half the reserved caramelised onions, half the coriander and half the mint. Add the remaining rice, then top with the remaining onions and herbs.
7. Cover the pan tightly with a lid and cook on the lowest heat for 18 to 20 minutes until the rice is fully tender and the fish is just cooked through. Turn off the heat and rest, covered, for 10 minutes so the layers settle. Zest the lemon over the top, then squeeze in the juice to taste and gently lift through with a spoon to serve without breaking the fish.

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