Fish biryani

1. Rice Preparation
Wash and soak the rice in water for 25 minutes. Drain the water completely. Boil 4 cups water with half the quantity of whole masala,mint leaves,coriander leaves,1 tblspn ghee, lemon juice and salt & keep it aside. Heat remaining 1 tblspn ghee in a vessel/pan, splutter the remaining whole masala and add the rice. Fry the rice until it starts cracking. Add the boiled water, . Cook till the rice is done and water is completely dried. Spread the rice in a tray & keep aside.

2. Masala preparation
Marinate fish with chilli powder, turmeric powder,lemon juice and salt for 1/2 an hour.Heat oil in a pan and shallow fry fish pieces and keep aside
Then take 3 tblspn oil ( if possible use the oil used for frying fish ) and add sliced onions.Saute well till they turn golden brown.Add ginger,garlic and green chilles. Saute well.then add tomatoes and saute till the they are soft.Add red chilli powder, coriander powder,turmeric powder and crushed whole masala.Stir well tiil oil oozes out from the masala.Add curd and cashewnut paste and stir well.
Then add fried fish pieces and mix well carefully ( don't break the fish pieces )
Sprinkle enough salt and coriander leaves.Cover and cook in the lowest flame for 2 mints.Remove from fire.

3. Layering
Preheat the oven to 180 degree 10 minutes before baking the biriyani. Apply some ghee to a baking dish. Put one layer of rice in the dish. On top of that spread some masala and make another layer. Again spread another layer of rice on top of the masala. Repeat the process until the masala and rice is finished. The top layer should be of rice. You can drizzle ghee & sprinkle coriander leaves in between the layers. Cover the dish with a wet cloth/ aluminium foil. Bake in the preheated oven for 25-30 minutes.
If you are using stove top method, layer the biryani in heavy bottomed pan and cover it with a tight lid.Heat a thava and when it is hot place the biryani vessel on the top.Keep the flame at lowest flame and bake for 20-25 mints.At the same time, place a pan of boiling water on top of the biriyani vessel.

4. Notes:For 1tblspn cashewnut paste,soak 10 raw cashewnuts in 3tblspn water for 10 mints and grind it to a smooth paste.
The water used for cooking rice varies depending upon the biryani rice you are using.Always try to use good quality biryani rice