Ingredients
Water – 2 lt
Ginger, grated – 2.5 cm
Cumin seeds – 1 tsp
Caraway seeds – 1 tsp
Aniseeds – 1 tsp
Coriander seeds – 1 tsp
Pepper corns – 5
Cloves – 5
Green cardamoms – 5
Stick cinnamon – 4
Black cardamoms – 2
Dry red chillis – 2
Salt – to taste
Fish:
Fish – 500 gm
Garam masala powder – 1 tsp
Ginger paste – 1 tsp
Chilli powder – 1 tsp
Sugar – 1 tsp
Salt – 1/2 tsp
Large bread slices – 2
Oil – for frying silver warq as needed.
Rice:
Basmati rice – 500 gm
Ghee – 100 gm
Large onions – 2 finely and evenly sliced
Almonds – 15
Sultanas – 30
Pistachois – 20
Pinch of saffron, soaked in 1/4 cup of hot milk.
Yakhni:
Crush the spices a little and tie loosely in a muslin cloth. Add to the water and bring to a boil. Cover and cook over a low fire till reduced to half, that is litre. The water will look brownish.
Fish:
Steam and debone the fish. Mash and add all the remaining ingredients except oil and warq. Knead to a smooth paste. Make small balls and deep fry till golden. Wrap a few balls in silver warq. Keep aside.
Rice:
Wash the rice, spread on a tray to dry. Blanch the almonds and pistas, clean the sultanas.
Heat the ghee ina degchi and fry the onions, on medium heat, stirring till golden. Remove on to a piece of paper. So that extra fat can drain. Keep aside.
Fry the rice in the same ghee till opaque about 3-4 minutes. Add the yakhni heated and cover. Let cook on a low heat till the rice is a almost done.
Add the fried onion, almonds pistachies, sultanas, fish balls (except the silver coated ones) and saffron milk. Stir very carefully so that the rice and fish balls do not break. Reduce heat and shake the degchi occasionally till the rice is cooked.
Serve hot, garnished with the silver warq coated fish balls.
Variation:
Prepare mince meat balls the same way and prepare meat moti pulao
