Fish Biryani

Ingredients

• 400 grams boneless fish fillets, cut into 2 inch pieces
• 2 cups Basmati rice, soaked for 30 minutes and drained
• ¾ cup whisked yogurt
• 1 large onion, chopped
• 1 medium tomato, chopped
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste 
• 2 teaspoons red chilli powder
• ½ teaspoon turmeric powder
• 2 teaspoons agri koli masala
• 2-3 tablespoons chopped fresh coriander leaves + to sprinkle
• 15-20 fresh mint leaves + to sprinkle
• ½ cup fried onions + to sprinkle
• Salt to taste
• Ghee as required
• Banana leaves as required
• 2-3 green cardamoms
• 6-8 black peppercorns
• 3-4 cloves
• 1 bay leaf
• 1 inch cinnamon  
• Saffron water to drizzle
• Salad for serving
• Solkadhi for serving

Method

1. Take yogurt in a parat, add onion, tomato, ginger paste, garlic paste, red chilli powder, turmeric powder, agri koli masala and coriander leaves. Roughly tear mint leaves and add. Add fried onions and salt and mix well.
2. Add fish pieces and mix well. 
3. Drizzle some ghee in an earthenware pot. Place a piece of banana leaf and place the marinated fish over it.  Set aside for 15-20 minutes. Drizzle some more ghee on top.
4. Boil sufficient water in a deep non-stick pan, add salt, green cardamoms, black peppercorns, cloves, bay leaf, cinnamon and ghee and mix well. Add the drained rice and cook till the rice is ¾ done.
5. Drain the rice and layer it immediately over the marinated fish.
6. Drizzle ghee and saffron water on top. Sprinkle fried onions, coriander leaves and mint leaves on top.
7. Cover with another banana leaf and place the lid of the earthenware pot over the leaf. Place a tawa under the pot and cook on high heat for 4-5 minutes. Cook on low heat  for 8-10 minutes.
8. Transfer the biryani into a serving bowl, sprinkle fried onions and coriander leaves on top. Serve hot with salad and solkadi.