Easy Fish Biriyani

Ingredients:

1. King fish/Seer fish/Nenmeen/Aikoora  steaks - 2 lb (You can use any meaty fish instead)
2. Chilly powder - 1 tbsp
3. Turmeric powder - 1/2 tsp
4. salt - to taste
5. pepper powder - 1/2 tsp
6. vinegar/lime juice - 1 tbsp(to taste)
7. ginger-garlic paste - 1 tsp
8. Basmati rice - 2 cups(I use coffee mugs to measure)
9. Boiling water - 4 cups
10. Cardamom - 3
11. Cinnamon - 1 inch piece
12. Whole black pepper - 1/2 tsp
13. cloves - 3
14. bay leaf - 2
15. Ghee - 3 tbsp
16. Ginger - 1 inch piece
17. Garlic - 1 pod
18. Green chillies - 8
19. Onion - 4 thinly sliced
20. Tomato - 3 medium thinly sliced
21. Yogurt - 1/2 cup
22. Mint leaves - 5 stems
23. Cilantro/corriander leaves - 1 bunch
24. Oil - 1/2 cup (to fry the fish)
25. Rasins and cashews - to garnish

Method:
Make a coarse paste of ginger,garlic and green chillies and keep aside.
Marinate the fish steaks with a mixture of chilly powder, turmeric powder,pepper powder, gingergarlic paste,vinegar and salt .Let it marinate for up to 3 hours.
Wash and drain the basmati rice and add it to the boiling water along with the whole spices(cardamom,cloves,cinnamon,pepper&bay leaves) and Ghee.Add salt to taste.Cook the rice by absorption method and keep aside.
Heat oil in a non stick pan and shallow fry the fish steaks slightly - Do not fry until it is browned ,just a good sear is enough (about 7 minutes total).Keep the fish pieces aside.
In the same oil saute the ginger/garlic chilly paste until raw smell is gone.
Add in the sliced onions and saute until it is soft and wilted.
Add in the tomatoes and fry until it is cooked.Add in chopped mint and corriander leaves and stir fry for a minute.Add in the curd and mix well.
Slide the fried fish pieces into this pan and mix gently so that the fish pieces are coated with the gravy.
Cover and cook for 15 minutes.
Heat the Oven to 350 degreed F.
In an oven safe dish add a layer of rice followed by a layer of fish masala followed by a layer or rice and so on until the whole mixture is used up.
Cover and bake for 30 minutes.Garnish with fried cashews and rasins.
Serve with boiled egg, Raita and pickle.