INGREDIENTS 
½ kg Fish
1 tbsp. Ginger Garlic 
2 tsp Chili Powder
1 tsp All Spice
1/2 cup Coconut Milk
1/2 tsp Turmeric
1 1/2 tsp White Cumin Roasted and Crushed 
2 tbsp. Lemon Juice
3 Tomatoes
1 cup Brown Onion
2 tsp Salt
1/2 cup Oil
4 Green Chilies Chopped
1/2 cup Coriander Leaves Chopped
1/2 kg Rice
1 tbsp. Whole Mix Spices
4 Fenugreek Leaves Small Bunches

INSTRUCTIONS
Marinate fish with salt, ginger garlic, chili powder, turmeric, all spice, cumin and lemon juice.
Heat oil and shallow fry fish for 5 mins and keep aside.
Heat oil in another pan and add fenugreek leaves, brown onion and the left over masala from the fish with chopped tomatoes and half cup water.
Fry well; add in fish with coconut milk.
Cover and leave it on dum.

METHOD FOR RICE:
Heat oil in a pan.
Add whole spices with soaked rice then add water salt.
Cover and cook till rice done.
Add all the fish mixture on top of the rice.
Keep it on slow flame for 20 mins.
Fish Biryani is ready, now serve to your family.