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Scheherazade Fish Biryani (Traditional Iranian style Fish biryani)
Being a Cook and a Food lover I would rate Scheherazade Fish Biryani one of my favourite as well of many foodies around worldwide. Scheherazade Fish Biryani (Traditional Iranian style Fish biryani) layered with marinated fried fish and fried onions have been considered one of the top most variant among Biriyani world which was used to serve in the table of Mughal Emperors. Decorated as well as topped with raisins and cashews. The pleasant smell of rose water is absolutely beautiful in this biryani recipe which gives a special flavour to this biryani.
Ingredients
For Marinade:
· Salt			to taste
· Pepper			to taste (1 tsp)
· Turmeric Powder			1 tsp
· Garam Masala Powder			1 Tbsp
· Cornflour, Dissolved In Water			1 tsp
· Eggs			2

For Biryani:
· Basmati Rice (Good Quality)		1 kg
· Dalda/Ghee		100 gm
· Whole Garam Masala (Which Include Bread Loaf, Clove, Coriander, Fennel, Black Cardamom, Cinnamon, Red Chilli Dry, Mace, Cumin, Caraway)		40 gm (entire powder)
· Onion		200 gm
· Ginger Paste		2 Tbsp
· Garlic Paste		2 Tbsp
· Tomato		50 gm
· Coriander		3 Tbsp
· Yogurt		1/2 cup
· Grouper Fish Fillet (Or Any White Fish), After Cleaning Cut It Into In 1x1 "Cubes’’		400 gm
· Oil (Palm Oil/Coconut Oil/Sun Flower Oil) Do Not Use Mustard Oil		1 ltr
· Cumin Seeds		2 Tsp
· Capsicum, Diced		1 green
· Green Peas		50 gm
· Cashew Nuts		100 gm
· Raisins		50 gm
· Saffron (Zaffran)		1 Tsp
· Kewra Water		2 Tbsp
· Rose Water		1/2 cup
· Mint		1 bunch
· Kashmiri Red Chilli Powder		1 Tbsp
Method
Fish Preparation Take cleaned fish cubes and add the mixture of salt, pepper, turmeric, garam masala, cornflour, egg . Leave to marinate for a while. Rice Preparation Then take a pot and melt dalda ghee. Put garam masala, onion, ginger paste and garlic paste in to this.When it starts spitting, add chopped tomato, coriander and yogurt. Add water as required. Allow them to get boiled, and then add rice too. When the rice is about to done, put a tight lid on and leave on Dum pukht ( slow oven cooking is a cooking technique associated with the Awadh region of India, in which meat ,fish and vegetables are cooked over a very low flame), generally in sealed containers.for 20 minutes. Fish Preparation final stage Take a frying vessel and heat the oil ,then deep fry the marinated fish in hot oil. Keep aside. In another fry pan, heat some oil and put cumin seeds. Add diced capsicum and onion and sauté on a high flame. Add some gravy made with tomato puree, ginger, garlic paste and onions, cook till oil separates. In the end, add the fried fish and fold into gravy. Biryani Mixing/Decorating Remove the lid from rice. Add kewra / rose water for aroma. Take a serving dish and put one layer of rice and one layer of fish masala. Garnish with fried onions Layer again with fish and then rice. End with a topping of fried onion, cashews and raisins. And finally the famous Scheherazade Fish Biryani (Traditional Iranian style Fish biryani) is ready to serve.
Key Ingredients:
· Green Peas	· Capsicum
· Basmati Rice	· Vegetable Oil
· Dalda Ghee	· Fish Fillet
· Salt	· Garam Masala
· Black Pepper	· Cornflour
· Turmeric	· Clarified Butter
· Mint Leaves	· Bread
· Rose Water	· Clove
· Saffron,	· Corainder Leaves
· Cashew Nuts	· Fennel,
· Egg	· Black Cardamom
· Raisins	·