Mix together all the marination ingredients except fish. Taste the marinade to check the spice and salt. Marinate the fish and set aside till the rice gets cooked.

This step is optional. Soak saffron in warm milk. set aside.

Wash basmati rice under running water until the water runs clear. Then soak for at least 20 to 45 mins. Follow the instructions on the pack for the timing. Drain the rice to a colander.

Bring 6 to 8 cups water to a boil in a large pot of water. Pour 1 tsp oil and then add salt.

Add the drained rice and cook till aldente. Do not make the rice mushy. It must be cooked fully but must be firm and grainy.

Drain the cooked rice to a colander.

Fry the fish in little oil on both the sides till the fish gets cooked and the masala turns golden. Set this aside along with any stock or oil left in the pan.

Add more oil to the pan and fry onions till lightly golden. Stir often while you fry. Set aside a few for garnish.

To the same pan, add spices and fry them for a minute.

Add ginger garlic paste and fry until the raw smell goes off. If using tomato, add it now and cook until it turns soft. Add biryani or garam masala and coriander powder, red chili powder and fry quickly.

Pour yogurt or coconut milk and stir. Cook till the mixture thickens. Set this aside.

Add half of the rice to the biryani pot or handi, layer the gravy, add some chopped mint and coriander leaves. layer the fried fish along with oily stock if any.

Layer the rice again and then sprinkle coriander leaves, mint leaves and fried onions. pour the saffron milk. Sprinkle kewra water.

Seal it with a foil and put it on a hot tawa. Cook on high flame for 2 minutes and very low flame for 10 minutes.

Allow fish biryani to rest for about 15 minutes before serving.

Slice thinly 1 large onion, chop chilies and coriander leaves. You can deseed the chilies. Whisk one cup curd/ yogurt/dahi with salt, add the chopped ingredients and mix. You can add more or less curd as desired. Cumin powder can also be used. It aids in digestion.