Method

Marinate the Surmai:
Mix all marination ingredients. Coat the fish slices gently and rest for 30 minutes.
Shallow Fry the Fish:

Heat oil and lightly fry the marinated fish till golden on both sides.
(Don’t overcook — it will cook again in dum.) Keep aside.

Cook the Rice:
In boiling water, add whole spices and salt. Add soaked rice and cook till 80% done. Drain and set aside.

Prepare the Masala:
In a heavy-bottomed pot, heat oil.
Add onions and sauté till golden brown.
Add ginger-garlic paste and green chillies; fry till raw smell disappears.
Add tomatoes, red chilli powder, coriander powder, and salt.

Cook till oil separates.
Lower the flame, add beaten curd, mint, and coriander. Stir gently.
Place fried fish pieces carefully into the masala and coat them lightly.

Layer the Biryani:
In a biryani pot, add half the rice.
Spread the fish masala over it.
Top with remaining rice.
Sprinkle saffron milk, fried onions, chopped mint, coriander, and ghee.

Dum Cooking:
Cover tightly (seal with dough if possible).
Cook on low flame for 15–20 minutes.
Turn off heat and rest for 10 minutes before opening.

Serve Gently:
Handle carefully while serving — surmai pieces are delicate.
Serve with boondi raita, lemon wedges, and onion rings.