clean and soak the rice for 45 minutes to 1 hour drain excess water and keep it aside
mix all the ingredients mentioned under marination section in a bowl except cornflour Add fish fillet to the mixture and marinate for 30 minutes now add corn flour to the fish and deep fry the fish keep it aside
in a vessel Melt ghee, add ginger garlic paste and onions . saute until onions are tender now add biryani masala, tomatoes and stir fry for few seconds. add yoghurt with 3.5 cups of water mix and bring to boil .Add rice, cover and cook until 90 percentage done
grind onions and tomatoes mentioned under to grind section to form a smooth Puree.keep it aside
in another Pan heat oil and splutter jeera add diced capsicum and onion saute until they are tender yet crunchy
add ginger garlic paste and saute for few seconds now add ground Puree with red chilli powder and saute until oil start leaving the sides add water and salt Bring to boil .Add fried fish and cook for a minute .The gravy should neither be too thick nor runny.keep it aside
mix rose water and kewraa in a bowl and keep it aside
grease a big vessel with ghee add fish masala layer with rice Sprinkle rose water mixture and Saffron Sprinkle half of the fried onions cashews and raisins with mint and coriander leaves
again add fish masala and layer with remaining rice and remaining fried onions cashews and raisins with mint coriander leaf . Sprinkle remaining rose water mixture and saffron
cover with the damp cloth and close the lid tightly or cover directly with a lid and seal edges with dough
place The vessel on hot tawa. cover and cook on low heat for 20 minutes before serving gently mix serve warm with raita
