Fish Biriyani/Meen Biriyani

Biriyani is something  we cook on all Fridays or Party get together and sometimes cook in bulk (lazy me!)to take it the next day.This Fish biriyani (with some other dishes) has been in my drafts from long.Somethings stay in drafts for such a long time then I start to get a feeling whether to post it or not and if  it is a 'no' then it won't be on my blog forever.So thought of finishing off things from drafts.
Earlier I have posted a Prawns Biriyani which is somewhat similar to this biriyani.Both being sea food,there is no much difference in the ingredients other than the main ingredient.Serving Fish Biriyani to kids is a little risky so usually I make a slight change in the masala by not adding all the fried fish into the masala,do check below for the twist and the complete recipe :)
Ingredients needed
For marinating
King fish (cleaned and cut)    7-8 slices 
Chilly powder         3/4 tsp
Turmeric powder    1/4 tsp
Ginger & garlic paste  1/2 tsp each
Salt        as needed
-Marinate the fish pieces with all the above ingredients and keep aside.
For the Masala
Cinnamon      2-3 pieces(1'' each)
Cardamom     2
Cloves           4
Bay leaf        1
Ginger crushed   11/2 tbsp
Garlic crushed    11/2 tbsp
Green Chillies    10 nos.crushed
Onion             4 med (thinly sliced)
Tomato           2 large chopped
Garam masala      1/2 tsp
Pepper powder     1/4 tsp
Turmeric powder  1/4 tsp
Oil      a little to shallow fry the fishes + 3 tbsp 
Curry leaves       a few
Coriander leaves chopped     1/4 cup
Mint leaves       a handful
-Heat oil in a frying pan,add curry leaves and then the marinated fish pieces.Shallow fry the fish pieces.When done remove from the oil and keep this aside.
-*Take 4 to 5 fried pieces and carefully remove the central bones and keep aside.You can either crumble it or keep as cubes itself but make sure there are no bones at all.*
-Now heat another pan and add 3 tbsp of oil (you can use the same oil in which you fried the fish)
-Add the whole spices and then the onion and a little salt,saute for some time.Add in the crushed ginger garlic and the green chilly.Saute till the onion turns translucent.
-Now add the chopped tomatoes and cook till the tomatoes turn soft.
-Tip in all the powders turmeric,pepper and the garam masala,saute well.
-Now add the *fish pieces(boneless)* into the gravy and mix well.
-Add the chopped coriander leaves,mint leaves and a spoon of lime extract.Mix and switch off the flame.

For the Rice
Basmati rice    3 cups
Water              5 cups
Oil                  2 tbsp
Ghee                3 tsp
Onion              1(thinly sliced)
Raisins             a handful(optional)
Cashew nuts    a handful
cinnamon          1'' piece
cardamom         2
Bay leaf            1
Lime juice        1 tbsp
Salt                 11/2 tsp
-Wash the rice till it's clear and soak it for half an hour.
-Heat a heavy and deep bottomed vessel.And add oil.
-When the oil is hot ,fry the onions and transfer it on to a tissue paper.
In the same oil fry cashew nuts till golden brown and raisins till it puffs,then transfer these also on to the kitchen tissue.(These are used at the time of layering and garnishing)
-Again to the remaining oil add ghee,then add cinnamon,cardamom and the bay leaf.
-Add the given amount of water.When the water boils add the rice & salt.
-Add lime juice & check the salt.
-Cover and cook till water is fully absorbed and the rice is done,flip the rice once in between(takes around 12 to 15 mins to cook).Then switch off the flame.
For further process
Fried onions,cashew nuts and raisins
Chopped Coriander leaves      1/4 cup
Chopped Mint leaves           1/4 cup     
Garam masala    1/2 tsp
Lime juice        1 tsp
Rice and the masala
-Take out the rice and divide into three parts.
-In a heavy bottom pan ,spread a layer of rice at the bottom.On top sprinkle lime juice, little fried onion-cashew-raisins,little coriander leaves and a pinch of garam masala 
-Spread half of the fish masala evenly on top of the rice.
-Again spread one layer of rice,top it with lime juice,fried items, coriander and mint leaves and pinch of garam masala and add the remaining masala evenly.
-Lastly,add the remaining rice evenly and top it with all the remaining items.
-Cover it tightly with a lid and keep on medium-low flame for 20-25 minutes.
-After 20-25 minutes,switch off the flame,when you open the lid you will find steam coming out from the rice and the leaves turned dark.
-Let the rice stay covered for 5 more minutes. 
-After 5 minutes ,using a spatula mix the rice and masala and transfer into a serving dish with the remaining fried fishes.