Fish Biriyani

I started making biriyani with just masala's after my studies. Then went with serious cooking after my marraige. The first dish I prepared with GREAT courage was chicken biriyani and my husband said he felt like he was in flight!! :) Secondly I made fish biriyani and that was an awesome hit at my husband's hospital.It was the dish prepared for the potluck.The biriyani was over when my hubby woke up in the middle of the night during his duty to have some food!!

Fish - ( I used 3 frozen packets)
basmati rice or sona masuri rice or jasmine rice- 2 cup, washed and drained
spices( cloves,cardamom,cinnamon sticks,bay leaves) for the rice- a few
lemon juice or vinegar - 1 tbsp
onions sliced- 2 big
tomatoes- 3
ginger garlic paste- 2.5 tbsp
biriyani masala - 2 tbsp ( you can even use chilli powder,coriander powder,turmeric,garam masala accordingly)
coriander leaves- 1 big bunch
raisins and cashewnuts - a few fried to decorate
egg - 1
green chillies - 2 ( i used jalapeno peppers)
curd- 3 tbsp
salt - to taste
first marinate fish cubes with egg, salt, biriyani masala and lime juice for 30 minutes (1/2 hr). then make rice.for that in a rice cooker or the vessel you have ,heat oil.( I added 2 tbsp canola oil). saute the spices like cardamom,cloves,bay leaves, pepper corns, cinnamon sticks and then add rice and mix well.fry the rice until you get a easy dropping consistency when you saute.add 4 cups of water and mix well .To it add some chopped coriander leaves and 1 tbsp lemon juice and close the lid.dont open while cooking.if its a rice cooker it will automatically gets off. dont open the lid!!. if for a regular vessel after 15 mins open and see the rice.if its cooked around 75%-80% off the flame and close the lid. now to the gravy of fish :D. Fist heat a vessel( I used my pressure cooker so that I can put dum)add oil and add onions and chillies and a bit of salt. fry till light brown in colour and the cooking consistency should be like the ones when we fried onions for garnishing .I dont want that much deep fried but lightly browned. then add ginger garlic paste and saute another 5 mins. to it add the biriyani masala and a bit of coriander powder (according to rice). saute well until the roast smell comes out.add some chopped coriander leaves to it.then add tomatoes chopped and mix until all the water has absorbed. then add curd, salt,and again mix well.meanwhile fry the fish after 30 minutes of marination and then to the gravy add the fish.dont mix! add the again some coriander leaves on top and lower the flame. then add the semi cooked rice slowly.I meant layer it.again dont mix!. on top of completely layered rice add the rest of coriander leaves, fried cashewnuts and raisins and close the pressure cooker lid. dont put whistle.cook 30 minutes in dum. then off the flame and serve only when its time for lunch. before serving mix well. dont mix like mashing everything but a light mix..serve with will have this until you feel full!
at the last i.e when layering rice making holes in between. in a small bowl mix a bit of milk and saffron and pour into the holes. if you dont have saffron andd a bit of turmeric and then mix well .then do the rest toppings and put dum!:)