Fish Biryani Recipe

INGREDIENTS
1 ½ KG SLICED FISH THAT HAS BEEN MARINATED WITH YOUR OWN FISH MASALA OF CHOICE. FISH SHOULD BE SPICED AS FOR MASALA FISH FOR FRYING
4 MEDIUM ONIONS SLICED
5 MEDIUM TOMATOES LIQUIDISED
2 TSPS DHANIA/ JEERO
2 TSPS RED CHILLIE POWDER
1 TSP RED CRUSHED CHILLIES
2 TSPS ROUGH SALT OR TO TASTE
1 TSP ARAD
JUICE OF 1 LEMON
1 ½ CUPS YOGHURT
4 CUPS RICE THAT HAS BEEN BOILED
1 ½ CUPS MASOOR THAT HAS BEEN BOILED
FRIED POTATOES

METHOD
1.    SAUTE ONIONS IN GHEE/OIL WITH 1 STICK CINNAMON FOR 7 MINUTES ON MEDUIM HEAT.
2.    ADD TOMATOES, SPICES AND A FEW CURRY LEAVES, 2 WHOLE GREEN CHILLIES THAT HAS BEEN SLIT AND COOK FOR ABOUT 5 MINUTES.
3.    REMOVE FROM HEAT AND ADD MARINATED FISH, JUICE OF 1 LEMON AND YOGHURT.
4.    IN AN OVEN PROOF POT PUT ¼ CUP GHEE THEN LAY ½ OF MASOOR AND ¾ CUP BOILED RICE.
5.    PLACE CHUTNEY FISH OVER THEN PUSH IN THE POTATOES
6.    AFTER PLACING POTATOES PUT SOME MINT OR PARSLEY LEAVES
7.    SPRINKLE MASOOR OVER AND ¾ CUP BOILED PEAS IF YOU ARE USING
8.    PLACE RICE OVER.
9.    MAKE AN ONIONS WAGAAR OF 1 SMALL ONION AND GHEE AND POUR OVER RICE.
10.    THERAFTER PLACE IN A PREHEATED OVEN TO COOK FOR ABOUT 50 MINUTES.
11.    SERVE WITH SOUR MILK, SALAD AND PAPADUMS.

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