Ingredients

1Packet - Shan Fish Biryani Mix
6 Pieces of King Fish as big as your palm
3 Tea Mugs Basmati Rice
1 Small Box of Curds

(Green Masala) - 6 to 7 mint leaves , handful of coriander leaves, 2 inch of ginger piece, 6 to 7 flakes of garlic, 3 green chillies, ½ spoon of jeera, tamarind, (all to be ground)

2 Small Tomatoes. (to be ground to paste)
4 Onions (2 to be fried and put on the top and 2 for bagar)
3 to 4 bay leaves
Little kadippata for bagar
Few cashew-nuts to spread on top (optional)

Method:

1. Wash the fish and apply little vinegar, salt and turmeric powder and
keep aside for 15 to 20 minutes then wash the fish and apply little red
chilly powder, salt and vinegar and keep it for 20 to 30 minutes, fry the
fish slightly and keep the fish aside.
2. Mix the Shan Fish Biryani mix and curds and keep aside.
3. Grind the green masala and keep aside.
4. Also grind the tomatoes separately and keep aside.
5. Par boil the rice with Garam Masala.(lavang and tikki)
6. In a Handi put oil and add kadipatta, then put the 2
chopped onions and fry well till brown, then put the fish biryani mix and curds,bay leaves and fry well. 7. Once the above is fried add the green masala and fry well and then
add tomatoe paste and fry well once the masala is fried well add the fried
fish to it and shake it slightly so the fish is covered with the gravy. 8. In another vessel make layer of rice, then add half of the fish gravy then
sprinkle it with coriander and mint leaves and fried onions, repeat the rice
layer procedure again.
9. Cover it tightly with foil and lid and keep it on a tawa on very slow
fire for 20 to 25 minutes.

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