King fish biriyani

Marinate 1/2 kg fish in ginger garlic paste, salt, black pepper, red chilli powder, turmeric powder, saunf powder and yoghurt. After 1 hour, shallow fry the fish. In another pan, heat 2 table spoon vegetable oil and add 1 tsp turmeric powder, 1 table spoon red chilli powder and 1 tsp garam masala. Saute well for 5 minutes and add 2-3 sliced onions, 2-3 green chillies. Saute well. Add cooked fish and cover the lid. Cook for 20 minutes in low flame. After this add a thick paste made of 1 cup grated coconut, 3-4 garlic, 1 green chilli and 12 cup soaked cashews. Cook for 15 minutes and add 1/2 cup chopped coriander leaves. In a thick vessel, heat 2 table spoon vegetable oil and add 1/2 sliced onion, cloves and 1 cardamom. Add 3 cups of basmati rice and sauté for 5 minutes. Add 6 cups of water, salt and 1/2 tsp turmeric powder. Cover and cook until the rice is done. Grease a large tray with ghee and add fish. Layer rice over the fish. Add 1 tsp vanilla essence, 1 tsp garam masala, 1 handful of raisins and cashews. Cover and seal with aluminium foil and bake at 350 degrees for 30 minutes. Serve hot.