Fragrant Biryani with Coriander Cod Recipe

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

In a bowl, mix together coriander powder, turmeric powder, cumin powder, red chili powder, garam masala, yogurt, salt, garlic, and ginger to make a marinade.

Pat dry the cod fillets and coat them with the marinade. Let them marinate for 15 minutes.

In a large pot, heat ghee or vegetable oil over medium heat. Add sliced onions and sauté until golden brown.

Add the marinated cod fillets to the pot and cook for 2-3 minutes on each side until lightly browned. Remove the fish from the pot and set aside.

In the same pot, add the soaked and drained basmati rice. Stir well to coat the rice in the remaining spices and oil.

Add enough water to the pot to cook the rice. Bring the water to a boil, then reduce the heat to low, cover the pot, and let the rice cook for 15 minutes until tender.

While the rice is cooking, preheat the oven to 400°F (200°C). Place the cooked fish fillets in a baking dish and bake for 10 minutes until cooked through.

Once the rice is cooked, fluff it up with a fork and transfer it to a serving platter. Place the coriander cod fillets on top of the rice.

Garnish with chopped cilantro and mint leaves. Serve hot and enjoy this flavorful fragrant biryani with coriander cod.