Fish Biryani

Marinate fish with yogurt, lemon, ginger garlic paste, salt, and biryani masala until seasoned through.

Parboil soaked basmati rice with whole spices until the grains are just shy of tender.

Sear the marinated fish briefly so the pieces hold together without drying out.

Layer rice, fish, fried onions, herbs, and saffron milk in a heavy pot.

Steam covered over low heat until the rice finishes cooking and the fish flakes gently.

Rest, fluff from the edges, and serve with raita or lemon wedges.