Fish Biriyani

Ingredients

King Fish -1/2 kg,
Onion - medium size 6 -chopped finely,
Tomato - medium size 4- chopped finely,
Garlic paste - 2-table spoon,
Ginger paste - 2 table spoon,
Green chilly paste- 1 tablespoon,
Garam masala - 1 table spoon,
Yogurt - 4 table spoon,
Coriander leaves- 1 cup,
Mint leaves -3/4 cup,
Ghee - 1/2 cup,
Limejuice - 4-tea spoon,
Basmati rice- 2 1/2 cup.

Method:

1. Marinate fish fillets using turmeric powder-1 teaspoon, red chilly powder-2 teaspoon, Garlic-ginger paste-2 teaspoon, fennel seed powder- 1/2 teaspoon. Keep one hour in refrigerator.
2. Fry fish fillets in ghee. After removing fish, fry onion in the same ghee. When it turns golden brown put garlic - ginger - green chilly paste. Fry these 2 minutes and then add tomato, garam masala, salt, coriander leaves and mint leaves. Cook for a few minutes and add yoghurt. Put fried fish fillets in this masala.
3. Boil water. Add enough salt, a pinch of turmeric powder, 2 cardomom, 3 small pieces of clove, 2 cinnamons, and 1 spoon ghee in this. Cook rice until it is done and drain. Take care the rice not to be sticky.
4. Heat the pan. Pour a little of ghee. Put a little of cooked rice and spread 1 teaspoon limejuice over it. Put one layer of the fish masala above that and repeat the process till the rice and masala are over. Take care the fish fillets should not be broken. Close the lid tightly and heat on a low flame for about 10 minutes. Mix before serve. Serve with yogurt and chutney or pickle.