Fish Biriyani

For Marinating Fish

King Fish – 6 pieces

Red chilly powder –  1 tsp
Pepper powder – ½ tsp
Turmeric powder – ¼ tsp
Lime juice –  2 tbsp
Salt  –  to taste

For Fish Masala 
Onion – 5 (thinly sliced)
Tomato  –  3 (chopped)
Green chillies  –  4  nos.
Ginger  –  a medium piece
Garlic  –  10 cloves 
Yogurt  –  ½ cup
Red chilli powder  –  1 tbsp
Coriander powder  –  1tbsp
Turmeric powder  – ½ tsp

Garam masala – 1 tsp
Mint leaves – ¼ cup (chopped) 
Coriander leaves – ¼ cup (chopped)

Oil – As reqd.

For Rice 
Basmati rice – 3 cups
Water – 6 cups 
Cloves – 4 nos.
Cardamom pods – 3 nos.
Cinnamon stick – 2 pieces
Bay leaves – 1 no 
Salt –  to taste

For Garnishing 
Fried onion – ½ cup (thinly sliced)

Fried cashew nuts – ¼ cup
Fried raisins – ½ cup
Coriander leaves – ¼ cup (finely chopped)

1. Marinate fish and keep it in the refrigerator for ½ hour.
2. Grind garlic, ginger, green chilies, coriander leaves, mint leaves and set aside.
3. Heat oil in the frying pan and shallow fry the fish and set aside.
4. In same frying pan, add onion and saute until it soft, then add the ground paste and stir the raw smell goes then add tomatoes and saute for few minutes. 
5. Add turmeric powder, red chili powder, coriander powder, garam masala and salt.
6. Add fried fish, yogurt and mix well. 
7. Cover and cook on low flame for 10 minutes.

For rice

8. Soak the rice for 30 minutes and drain the water.
9. Heat the ghee in the vessel and add all spices and stir for few minutes then add the drained rice, salt, water and mix well and half cook the rice. 
10. When rice done drain the excess water.

11. In the vessel layer the fish masala and rice and sprinkle fried cashews, raisins, onions and coriander leaves.

12. Close with tight fitting lid and cook in low flame for 15 minutes.

Serve hot with pickle, salad and papadam.