Fish Biryani can be devoured at all times. Enjoy the delicious taste of this ever-charming dish.

You surely cannot deny the power of biryani..!!

Ingredients

1 kg   fish

1 kg onions

100 gm green chilies

70 gm garlic

70 gm ginger

Juice of 2 lemons

1 cup coriander leaves

1 cup yoghurt

Salt to taste

1 kg rice (kaima rice is best)

3 Tbsp ghee

1 cup cooking oil

½ kg tomatoes

1 tsp turmeric powder

2 Tbsp cashew nuts broken

2 Tbsp raisins

4 glasses water (in proportion to the number of cups of rice)

3 pods cardamom

3 cinnamon sticks

A pinch of gram masala

Directions

Take 250 gm onions and cut them into thin slices. Heat oil and 1/2 cup ghee in a pan, and fry the onion till golden brown. Fry cashew nuts and raisins and keep aside.

Apply turmeric powder with enough salt and little water on the fish.  Heat 2  tablespoons oil in a frying pan.

Lightly fry the fish till half done and keep aside.  In a heavy-bottomed vessel, heat 3 tablespoons of oil.

Grind the remaining onion in a blender with 1/2 cup water. Add this onion mixture to the hot oil.

Crush ginger, garlic and chilies. Add this paste to the onion mixture. Stir well for 3-4 minutes.  Add tomatoes, yoghurt and salt.

Cook for some time till the water evaporates. Add the fried fish pieces, coriander leaves and the juice from the lemons. Keep aside.  For the Rice:  Heat ghee in a non-stick vessel.

Add 1/2 chopped onion, cardamoms and cinnamon. Immediately add the washed rice .  Add boiled water  and salt and cook on high flame till the water is absorbed by the rice.

Keep the rice covered for 10 minutes. Sprinkle gram masala powder over the rice.  Now take a heavy bottomed vessel and add the cooked rice in one layer at the bottom. Add a few spoons of the fish masala.

Toss some fried onion, nuts and raisins and a little gram masala powder and cover with a rice layer.

Layer it up, finishing with the garnishes on top.  Take a napkin (radius of the vessel), dampen it with water and a little rose water, and cover the vessel.  Put the biryani on dum for 1 hour with light heat for the flavours to develop.

Serve hot.