Fish and Shrimp Biriyani

In a medium-sized bowl, soak the well rinsed basmati rice in the 5 cups of water, or enough to immerse, for half an hour.

In a food processor or blender, make a chunky paste out of the mint sprigs, cilantro, serrano chilies, ginger, garlic and lemon juice. Set aside.

Heat oil in a large heavy pot (large enough for all your ingredients to fit in) over medium heat. Add in 1/3 of the onion slices and allow them to caramelize and brown. Remove them from the pot with a slotted spoon and drain on a paper towel. Keep aside.

Put bay leaves and crushed spices (peppercorns, cardamom and anise) into the oil and then add remaining 2/3 of the onions. Allow onions to cook over medium flame until translucent.

Mix in the blended mint/cilantro/ginger/garlic paste and sauté until cooked through, about a minute.

Add coriander, cayenne, cumin and turmeric in quick succession and cook through, until oil separates to the sides of the mixture, about 3 minutes. Drop in tomatoes and cook for an additional minute. Stir in yogurt and lemon juice.

Drain rice and get rid of all of the moisture. Add it into the same pot of onion/spice mixture, keeping heat over medium and stir till grains are well coated. Gently stir in fish and shrimp, being careful not to break up the fish.

In a cup, mix the coconut milk powder with 1 cup of the warm water. Pour this and the remaining 2 1/3 cups of warm water into the rice mixture. Add soy sauce and salt. Take flame to medium-high. Add ghee.

Once the rice mixture boils, wrap the inside of the lid of the pot completely with aluminum foil. Place the sealed lid on the top of the pot. Reduce heat to the lowest flame. Cook undisturbed for 30-35 minutes. If your pot retains heat well, like mine, I allow it to cook for 10 minutes on low and then turn it off for about 40 minutes.

Garnish with the caramelized onions you set aside in the beginning and some chopped cilantro. Serve with plain yogurt or raita.