Fish Biryani

Wow! Got an amazing response on Face book after posting pics of some of my culinary exploits...That encouraged me to add a few more recipes to my modest list...:)
This one happens to be my hubby's favourite & he loves it....:)
This is inspired by the typical Malabar style fish biryani & I had a favourite restaurant in Bangalore, during my college days, which served amazing Fish Biryani....I do not know if it is still there, but the fish biryani they served was heavenly.........BTW the restaurants name is Relish....
Hope you all do relish this after trying....:D
So here goes my recipe:

Ingredients:

For Marination:
1.Fish fillets(cleaned & deskinned)- 1 kg
2.Haldi powder- 1/2 tbs
3.Red Chilly powder-2-3 tbs
4.Coriander powder- 2-3 tbs
5.Ga ram Masala- 1/2 tbs
6.Pepper powder-1-2 tbs (you can omit if you do not want it to be very spicy)
7.Ginger garlic paste-2 tbs
8.Small onions paste- 2 tbs
9.Curd- 2 tbs
10.Oil-2 tbs
11.salt to taste

For the curry Part:
1.Onions-2 large ones(thinly sliced)
2.Tomatoes- 2 large(finely chopped)
3.cashews-5- 6 nos
4.ginger garlic paste-3 tbs
5.green chillies-2 nos(slit)
7.Haldi-a pinch
8.chilly powder-1 tbs(more if you want it v spicy)
9.coriander powder-1 tbs
10.garam masala-a pinch
12.salt to taste
13.Oil- 3-4 tbs

For the Rice:
1.Basmati Rice or Jeera rice-3 cups(soaked in water & salt for at least 20 Min's)
2.Bay leaf- 1 big
3.Cloves-1-2
4.Cinnamon-a small piece
5.elaichi- 1 pod(split)
6.Ghee- 3 tbs
7.Jeera- 1/2 tbs
8.Onion-1 no(thinly sliced)
9.Salt to taste

For the Garnish:
1.fried cashew pieces
2.fried thinly sliced onions
3.Finely chopped Coriander leaves

Procedure:
1.Firstly marinate the fish with all the ingredients mentioned & keep aside for at least 2 hours.Its best if kept refrigerated for a minimum of 5-6 hrs....
2.After the required time has lapsed after marination,shallow fry the fish pieces until golden brown & keep aside..
3..In the meantime take a large pan & heat some oil, add the sliced onions,ginger garlic paste & cashews....saute for a while until the onions start changing colours...add the chopped tomatoes & keep stirring until a little pulpy...Switch off the flame & let this mixture cool down a little...Once cooled, make a  smooth paste of this mixture in a grinder..Then again heat the pan with some oil & add this paste into it along with the slit green chillies...add all the masalas & keep stirring until the oil starts separating from this paste & mixture....add some water at this stage & some salt too..once the consistency is thickish add the fried fish pieces into it & let this boil for a minute or two..The gravy should be really thick....Set aside...
4.For the Rice,take a heavy bottomed vessel & heat some ghee.Add the bay leaves,cloves,cinnamon,elaichi & jeera to it & once they start sputtering, add the thinly sliced onions & stir well. Once the colour changes add the washed rice & stir well...add some salt too & keep stirring ensuring the rice doesn't get burnt..Add requisite water (I follow 1:2 ratio) &  squeeze some lemon juice into it. Let it come to a boil. Put a lid on the vessel & reduce the flame to low & let the rice cook for another 5-10 Min's...switch off &  d not remove the lid for at least half an hour.....
5.Take a large dish & layer it with Rice & the curry until over....finally garnish with fried cashews, onions & coriander leaves.....

Finally Enjoyyy.....:)))))