Fish Mandi

For the mandi spice mix grind together …. 1.5 inch taj .. 1 tbsp whole zeera …half tbsp whole dhanya …5 green elaichi .. 4 long .. 1 tsp whole black pepper ..a pinch of jaiphal and 1 big tej patta to a fine powder .

For the fish marination….take 1kg fish of your choice , you can keep whole fish also or slices also as per your liking ( I’ve used whole pomfret) . Make slits if the fish is whole , wash and keep aside… grind together .. half onion , 1 big tomato, 2 tbsp vinager , salt , 2 tsp mandi spice mix , half tsp black pepper powder ,half tbsp ginger paste , 2 tbsp olive oil .
In a bowl remove 5 tbsp of this marinade and mix little yellow color and apply on the fish .do coal dhungaar and Let marinate for 2 hrs or overnight.
( keep the remaining marinade without the color aside )

To make the rice …. in a big vessel put some oil ,
, 1.5 tbsp chopped garlic  and the remaining mandi spice mix. Just saute for a min and add the left over marinade( that we had kept aside in the start ) add 250 gms of Chicken bones ( this is v imp for the taste )
Saute for 2 mins and add water ( add water just enough to cook 2 cups of rice)
And cover and cook for 5-7 minutes .
Remove the chicken bones and in the water put salt for the rice and put 2 cups of washed and soaked basmati rice .give a stir and cover and cook till the rice is completely done. Mix yellow color in 5 tbsp water and drizzle over the rice . Cover and Keep on dum for 5 min and then stir with very light hands . Don’t stir in the middle or rice will break.
Your rice is ready.

Shallow fry the fish till golden and keep aside

For tomato chutney … grind 3 tomatoes 1 green chilli , very little coriander and salt . Grind to paste.

For pickle … boil cucumber , carrot and green chillies in 1 cup water half cup vinager and salt for 5 min. Boil beet root in the same water after removing the other veggies .

Remove rice in a thaal or tray and put the fish pcs or whole fish on top. Serve along with tomato chutney and pickle.