Ingredients of Fish Biryani

• 1 Kg – Fish fillets (cut into 1.5 ” cubes) 
• 1 tsp – Garlic paste
• 1 tsp – Turmeric powder
• 1 cup – Hung yogurt
• 1 tsp – Biryani masala
• 2 tbsp – Oil
• 1 cup – Onions, grated
• 1 tsp – Ginger paste
• 1 tsp – Cumin seeds
• 1 tsp – Garam masala
• 1 tbsp – Coriander powder
• 1 tsp – Chilli powder
• 1/2 tsp – Salt
• 1 cup – Coriander leaves, chopped
• to taste – Green chilies, finely chopped
• 1/3 cup – Onions (browned)

For the Rice:

• 2 cups – Basmati Rice (cleaned and washed)
• 2 tsp – Oil
• 4 – Peppercorns
• Saffron or color mixed in 1 cup of warm milk
•  
• 4 – Cloves
• 3 – cups Hot water
• 1 – Cinnamon (broken)
• 4 – Green cardamoms
• 1 – tsp Salt

Procedure

1. In a cooking pot, heat oil and add cumin seeds.
2. Add onions, ginger, and garlic paste when cumin seeds begin to splutter.
3. Fry until the fat separates.
4. Adding garam masala, coriander powder, chili powder, turmeric powder, Salt, and yogurt ensures that fat separates during the cooking process.
5. Over high heat, mix in the fish and cook until opaque.
6. Add the browned onions, coriander, green chilies, and biryani masala to the cooked onion mixture.
7. Adding cloves, peppercorns, cinnamon, and cardamoms to the oil will make the rice taste delicious.
8. Once they have darkened a bit, add the rice, water, and Salt to the pan.
9. The rice should be tender but still hold its shape when mixed well and cooked.
10. Layer the fish with the rice and sprinkle with the saffron-milk mixture in a serving dish.
11. For about 15 minutes, bake in an oven or cook on a Tawa on low heat.
12. Assemble the layers and serve them with raita.