Fish Biryani

Ingredients

10 Fish Fillets
2 cups basmati rice
1 cup coconut milk
1 cup tomato puree
2 green chillies
1 1/2 cups of water
1 tsp chilli powder
1 tsp garam masala
1 inch ginger
1/2 cup Carrots(chopped), peas
2 tbsp. Corn flour
6 cloves garlic
1 tsp. Lime juice
1 cup yogurt(curd)
1 bunch coriander leaves
1/2 tsp turmeric
2 onions sliced
2 tsp Oil
1/4 cup Green onions for garnish
handful of Toasted cashew pieces and raisins
salt to taste

Marination:

1. Grind garlic, ginger, chillies, turmeric, Chilli powder, Garam masala, corn flour and salt to make a fine paste.
2. Marinate the fish in it.
3. Set aside for atleast 30 min.

For Rice:

1. Take 1 tsp oil in a pan and fry the rice and chopped vegetables for 2 min.
2. Add the tomato puree, lime juice, coconut milk and 1-1/2 cups of water and salt.
3. mix well.
4. Cover the pan with a lid.
5. Partially cook the rice on a slow flame.

For Fish:

1. In a frying pan add 1 tsp oil and saute the onions to golden vbrown.
2. Add the marinated fish to it and cover with the lid for 5-6 min (or until the fish flakes).
3. Be careful not to break the fish pieces when turning it.

Presentation:

1. Take a baking dish , layer the rice then arrange the fish with its gravy and then again layer with rice.
2. Sprinkle milk so the rice doesn't dry.
3. Cover with aluminum foil and keep it in the preheated oven at 350 degrees for about 7 min.
4. Granish with the green onions, cashew, raisins and coriander leaves.
5. Serve Hot