Step-1Soak the pigeon peas in warm water for about half hour or overnight.
Step-2Boil it in a skillet adding salt,water and turmeric powder until it becomes medium soft or for about 10 minutes. Strain out the water and retain the boiled the peas
Step-3Marinate the fish pieces with ginger-garlic paste, turmeric powder, red chilly powder, cumin powder and roast it in a pan, adding 5gm oil, until its golden brown on both the sides and keep it aside
Step-4Boil the basmati rice, adding water and salt until it's medium soft. strain out water and keep aside the rice.
Step-5Boil the potatoes, take out its skin, cut it into pieces and keep it aside
Step-6Now, in a skillet, add another 5gm oil, cumin seeds, cloves and cardamom and let it splutter. Afterwards, add the boiled potatoes and roast it until it gets golden brown.
Step-7Thereafter, add pigeon peas, chopped tomatoes and capsicum and let all saute for 3-4 minutes. Then add fish pieces into it and mix all lightly.
Step-8In a pot, spread the bottom layer of rice. On it, layer out the above step mixture and mint leaves.
Step-9Then for remaining rice, add a pinch of saffron colour in water and mix rice in it to get the coloured rice.
Step-10Layer it at the top. Add 100ml water in the pot and cover the lid. Let it cook for about 15-20 minutes. Enjoy!