Method of Preparation: Slice fish into medium pieces breadth wise. Marinate the fish with salt, chilli and turmeric powder. Shallow fry and keep aside. Clean rice and drain well. Cook the rice in thrice the quantity of water after adding sufficient salt and turmeric powder, until 3/4 thcooked. Sprinkle curry masala over it. Sauté half the quantity of onion in a little ghee until golden brown. Like wise, fry cashew nuts and kismis (raisins) in ghee and keep aside. Sauté the remaining onions in ghee, add the crushed ingredients and tomato. Add sufficient salt and lemon juice to it. Take a large vessel put a layer of rice at the bottom, then spread a layer of sautéed masala, fried fish, coriander leaves and mint leaves, then put some more rice over it as next layer and repeat till all the ingredients are over. Garnish with onion, cashew nuts and kismis (raisins). Close the vessel with a tight lid and place some burning coal on top and bottom and cook for half an hour. OR Place the biriyani in an oven and bake until the top gets brown. Serve hot with salad. Ingredients : Fish - 1kg Basmati rice - 1 kg Big onion - 1 kg Ghee - 400gm Tomato - 1/2 kg Crushed Ginger, green chilli, garlic - 1 cup Coriander leaves, Mint leaves - 1/2 cup Cashewnuts, Kismis (raisins) - 100gm each Turmeric Powder - 1 tsp Chilly powder - 1 tbs Salt - as required Lemon juice - Of 2 lemon Curry masala - 2 tsp Oil - as required
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