FISH BRIYANI

INGREDIENTS:

for the fish fry:
fish - 1/2 kg (clean and cut into medium pieces)
chilly powder - 1/2 tablespoon
pepper - 1/2 talespoon
fennel/sombu powder - 1 teaspoon
ginger garlic paste - 1 teaspoon
salt - to taste

for the rice:
basmathi rice - 2 cup
water - 4 cup
whole pepper - 7 to 8
cardamon - 2
cloves - 2
cinnamon - small stick
star anise - 1
bay leaves - 2
onion - 2 medium (sliced)
green chilly - 1 (slit in the middle)
coriander leaves - handful (chopped)
pudina leaves - 6 to 8 (chopped)
tomato - 2 large (chopped)
ginger garlic paste - 2 1/2 tablespoon
yoghurt - 4 tablespoon
chilly powder - 1/2 or 1 tablespoon according to taste
oil - 4 tablespoon.
salt - to taste

PROCEDURE:
1. First fry and keep the fish aside.
    
       for the fish fry:

•    Add all the fish fry ingredients into a smooth paste and apply on the fish nicely.
•    Keep it aside for 10 mins
•    Then place a pan in the stove and add oil in it..
•     When oil is hot,put the fish pieces one by one into the pan and fry it nicely on all the sides

for rice:
wash and soak the rice for 15 min.
2. Keep a vessel in the stove and add 2 spoon oil(if u wish,u can add the fish fried oil).When oil is hot, add bay leaves,pepper corns,cardamon,cinnamon,cloves and star anise.saute for few sec.
3. Add the onion and green chilly and saute nicely for 2 mins.
4. Add the coriander and pudina leaves and saute nicely for min.
5. Add the ginger garlic paste and saute for a min.
6. Add the chopped tomato and saute nicely for 2 min.
7. Add the chilly powder and saute nicely until the mixture becomes a paste.
8. Add salt , yoghurt ant mix nicely for few sec.
4. Add water and let it boil.At this stage drain and add the rice and mix well.
5. Close the vessel and cook in low flame for 15 min.
6. Open the vessel,Keep the fried fishes inside the rice by taking some rice at the top and keeping it back on the fishes.Mix gently and close.
7. cook for another 5 mins and off the stove.
8. Open after 10 mins and serve hot with raita.