This is a spicy and tangy fish biryani and I will call this Ajwain ki macchi biryani (fish biryani with carom seeds) as ajwain or carom seeds is an important ingredient in this biryani. I have used ajwain in the fish marinade and also while making the gravy. A little extra care is required while cooking fish biryani in general as fish is very delicate. As with any biryani, this fish biryani also tastes good.
I came across this recipe in a food show made by chef Mehboob. I have made slight changes to this. This fish biryani is spicy, the flavour and taste are quite different. This is because of the use of ajwain in the marinade and gravy and also the use of tamarind paste, which is unusual. You can add dill leaves if you want as I did in my other fish biryani recipes. I always use spices and ingredients according to my taste and my liking.
You can use king fish (vanjaram in Tamil), koduva (in Tamil), sea bass, tilapia, pomfret or any firm fish you like. I have used pomfret fish in this recipe as it is easy to get rid of the bones while eating. You can use boneless fish also.
Ajwain and cumin masala
Cooking the gravy
Simmering and mixing