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Marinate the kingfish with salt, pepper, red chilli pepper, turmeric, clove powder, cardamon powder, garlic powder, cumin, garlic paste, lemon juice, and Yemeni chilli paste.
Shallow fry the marinated fish for 5 minutes on each side on medium heat until golden and set aside.
In the same oil, shallow fry the potatoes cut into circles until golden and set aside.
In a separate pot, hard boil the long grain rice with salt, dried lemon, cloves, cardamon, and a cinnamon stick until cooked.
Using the same pot and oil, add diced onions and tomato paste, fry for 10 minutes until onions are softened, then add water.
Layer the fried potatoes and fish in the pot, add green chillies, and then add the boiled rice.
Sprinkle saffron water on top and steam for 20 minutes on low heat until fragrant.
Optionally, add coal to oil to infuse a smoky flavor.
Flip the pot into a serving tray and garnish with fresh coriander and lemon.
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If you don't have Yemeni chilli paste, replace it with any chilli paste and a bit of tomato paste.
For a smoky flavor, add coal to oil after cooking.
Can I use a different type of fish?
Yes, you can use any firm white fish as a substitute for kingfish.
What can I use instead of Yemeni chilli paste?
You can replace it with any chilli paste and a bit of tomato paste.
How do I achieve the smoky flavor?
Add coal to oil after cooking to infuse a smoky flavor.
Can I prepare this dish in advance?
Yes, you can prepare the components in advance and assemble them before serving.
Is it necessary to use saffron water?
Saffron water adds a unique aroma and color, but it can be omitted if unavailable.
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