Fish Biryani

• King fish 500gm
• Basmathi rice 500 gm
• onion big 3
• green chillies 10
• garlic 1 pod
• ginger 4 cm piece
• coriander powder 2 tsp
• chilli powder 2 tsp
• turmeric powder 1 tsp
• curd  1 cup
• coriander leaves 1 bunch
• mint leaves 1/2 bunch
• garam masala powder 3 tsp
• juice of lime
• rose water 1 tbsp
• saffron a pinch
• ghee 4 tbsp
• oil to fry fish
• salt

Pick, wash and drain the rice. 

Clean and wash the fish and cut into 2cm-thick slices. 

Rub in salt, turmeric and half the chilli powder and allow the fish to marinate for a while.

Heat oil and shallow fry the fish till well browned.

Slice the onions , chop coriander  and mint leaves.

Grind the garlic, ginger and green chillies. 

Beat the curd, mix well.

Soak saffron in a little rose water and keep aside.

Heat a little ghee.

Add half of the sliced onions and saute.

Add the ground ingredients and fry for a while. 

Add the coriander powder, chilli powder and salt to taste.

Mix well. 

Add the curd mixture with a little water and simmer for a while. 

Add the fried fish, chopped coriander leaves,  mint leaves, lime juice and half the garam masala powder.

Simmer on a slow fire, stirring occasionally till the gravy thickens. 

Remove from the fire and keep aside.

Heat the remaining ghee, add the remaining onions and fry them to a golden brown.

Remove and keep aside.

Add rice and fry for about 5 minutes.

Add sufficient boiling water to cook the rice.

Add salt to taste.

Cook till the rice is cooked and the water is completely absorbed.

Transfer half the rice on to pan, sprinkle a little garam masala powder and saffron mixture and some fired onion on top of the rice. 

Spread the fish masala evenly on it.

Spread the other half of the rice over it and again sprinkle  garam masala powder, saffron mixture and the fried onion. 

Cover the pan with a tight -fitting lid  and keep on a slow flame for 15 minutes or place it in a oven for 10- 15 minutes.

Granish with fried onions and serve hot