Ingredients:
For Fish Masala:
500 grams King Fish
1/2 tsp turmeric powder
1 - 2 tsp chili powder (as required)
1/2 tsp salt

3 Onions (big size), finely sliced
1 big tomato, chopped
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp garam masala powder
1/2 cup thick coconut milk
2 tbsp curd
1 1/4 cup chopped fresh coriander leaves
salt as required

For the Rice
3 cups of Basmati rice
6 cups of water
1 Onion, chopped
2 tbsp ghee
5 cardamom pods, Crushed
3 sticks of cinnamon
3 cloves
1 tsp black pepper
2 tsp salt (as required)

Roasted Cashew Nuts and Yellow raisins..

Preparing the fish:
Clean and wash the fish pieces, drain it well. Marinate them in turmeric powder, chili powder and salt for about 1/2 - 1 hour. Heat oil in a pan, then fry the marinated fish. Keep aside

Preparing the masala:
Heat a small amount of oil in pan. Add sliced onions and fry on a low flame, till it becomes slightly brown. On medium flame, add ginger-garlic-green chilly paste and tomato, stir it until it become paste around 5 minutes. Add garam masala powder,curd, coconut milk, coriander leaves and salt and stir it for 5 min. Add fried fish pieces and reduce the flame and cook till it starts to boil. Keep a side.

Preparing the rice:
Heat ghee in a pan.Add cardamom, cinnamon, cloves, pepper and onions and fry till onion turn slightly brown. Add rice and stir for another 5 minutes. In a pressure cooker put water along with salt and let it boil. Pour the rice into the boiling water then close the cooker with the lid and cook until one wistle. Turn off the flame.

Preparing the biriyani:
Take a deep bottom vessel and layer rice and fish masala. Pour 2 tbsp of ghee and tightly cover with a lid. Keep it on a very low flame for 10 min.Garnish with roasted nuts and raisins.