Marinate the fish with a pinch of salt, turmeric powder and red chilli powder for 10 minutes.
For the curry - Heat oil and ghee in a pan and saute the onion till light brown. Add the ginger-garlic paste and fry for a minute.
Add all the dry spices and mix well.
Add the beaten curd & green chilies. Simmer for a minute.
Add the coconut milk and simmer further for a minute.
Add the marinated fish pieces and cook, covered for 4-5
minutes. Switch off the flame and keep aside.
For the Biryani - Heat the ghee / oil in a separate pan and temper with the whole garam masala and bay leaves. Add the onion and saute till light brown.
Add the soaked rice and stir fry for 1-2 minutes. Add 3-4 tbsp. of the gravy,
Salt and 1 & 1/2 -2 cups water and cook till the rice is done.
Arrange the cooked rice in a pan and then arrange the cooked fish over it. Spread a little of the gravy, ghee, fried onions, green chilies, kewra water & coriander leaves.
Cover with a lid & cook in dum on a low flame for 5-10 min.
Serve with the remaining gravy, few green chilies and lime wedges for a sumptuous meal.
