Ingredients

• 2 cup - basmati rice
• 1 cup - tomato puree (preferably fresh)
• 1 cup - coconut milk
• 1.5 cup - water
• 1 tsp - chilli powder
• 1 tsp - garam masala (optional)
• 10-12 pieces - white fish
• 1 inch - ginger
• 8 - flakes garlic
• 1 cup - yogurt
• 4-5 - green chillies
• 1 bunch - coriander leaves
• 1/2 tsp - turmeric
• 2 - onions sliced
• 2 tsp - oil
• Salt to taste (some in the marination and some in the rice)

How to Make Fish Biriyani with coconut milk

• Grind ginger, garlic, green chillies, turmeric and salt into a fine paste
• Marinate fish with paste. Sprinkle coriander leaves and keep aside for at least 30 min
• Rice preparation:
• In a pan, add 1 tsp oil and fry for 2-3 minutes
• Add tomato puree, coconut milk and 1.5 cup of water
• Add salt, chilli powder, garam masala and mix
• Cover the pan with a lid. Partially cook rice (80%) in low flame.
• Fish preparation:
• In a pan, add 1 tsp oil and saute onions till golden colour
• Add marinated fish and cover with the lid for 5-6 min or till the fish is cooked
• Final preparation:
• Take a baking dish , layer the rice and arrange the fish with gravy. Again layer of rice
• Add milk so that the rice doesn't dry
• Cover with aluminium foil and bake in pre-heated moderately hot oven for 2-3 to 7 minutes
• Serve hot with raita