Recipe: Fish Biryani
Total time: 55 mins

Ingredients used in Fish Biryani
                                            
                                                                                                                                    
                                                • Fish (mahi) - 1 lbs.
                                            
                                                                                                                                    
                                                • Chili powder - 1 tablespoon.
                                            
                                                                                                                                    
                                                • Turmeric powder - 1 tea spoon.
                                            
                                                                                                                                    
                                                • Lime - 1 number.
                                            
                                                                                                                                    
                                                • Salt -  to taste.
                                            
                                                                                                                                    
                                                • Biryani masala - 3 teaspoons.
                                            
                                                                                                                                    
                                                • Curd - 1 cup.
                                            
                                                                                                                                    
                                                • Mint leaves (chopped) - 2 bunch.
                                            
                                                                                                                                    
                                                • Coriader leaves (chopped) - 1 bunch.
                                            
                                                                                                                                    
                                                • Dill leaf (chopped) - 1/2 bunch.
                                            
                                                                                                                                    
                                                • Ginger garlic paste - 1 tablespoon.
                                            
                                                                                                                                    
                                                • Fried onions - 1 cup.
                                            
                                                                                                                                    
                                                • Rice - 250 grams.
                                            
                                                                                                                                    
                                                • Water -  as required.
                                            
                                                                                                                                    
                                                • Dry garam masalas - 20 grams.
                                            
                                                                                                                                    
                                                • Oil - 5 tablespoons.
                                            
                                                                                                                                    
                                                • Green chilies (slited) - 4 number.
                                            
                                                                                                                                    
                                                • Shahi jeera - 1 tea spoon.
                                            
                                                                                                                                    
                                                • Bay leaf - 3 number.
                                            
                                                                                                                                    
                                                • Cloves/lavang - 4 number.
                                            
                                                                                                                                    
                                                • Cardamom - 3 number.

Method:
First, take fish pieces, marinate the fish, chili powder, turmeric powder, 1 tablespoon of oil, lime juice, salt, biryani masala, mix well and keep aside for 30 minutes.
In a pan, add little oil and cook the marinated fish when oil is hot and keep aside.
In the same pan, add curd, biryani masala, mint leaves, coriander leaves, dill leaf, ginger garlic paste, lime juice, green chilies, salt, fried onions half, mix well and add half of the mixture to the cooked fish.
Now boil the rice in water by seasoning with salt, shahi jeera, bay leaf, cloves, cardamom, till rice is 80% cooked.
In the masala pan, add the cooked rice, spread evenly add food color, fried onions, then spread the fish pieces and masala. cook for another 20 minutes on very slow flame by closing the lid.