Add oil and put all the whole spices (except biryani masala, tamarind and dried plum) and saute for 30 seconds.

Add pre-fried onions and add 1-2 tablespoons of water to make sure that the onions don't get burnt. You don't want the onions to get browner than they already are, so move to next step quickly.

Add ginger garlic paste and once the raw smell has disappeared, add tomato puree.

Add yogurt and now add premixed shaan biryani masala, tamarind and plum. Now cook this on medium flame for at least 10-15 minutes. Keep stirring to make sure it doesn't get burnt.

After this, add chopped dill. This is optional.

Add 1 green chilli. Either whole or cut in 3 pieces.

Now add fish and shrimp and cook it for a few minutes.

After all fish has turned opaque, add 1 cup of water and bring to boil.

Taste the broth, if the salt seems adequate, then it means you need to add more salt: at least 1/2 tablespoon more.

Now drain the rice that was soaked in water, and add it to the broth/biryani masala that you have made.

Once water has evaporated to the point that you can start seeing the rice grains, cover, and turn high flame for 1 minute. Then switch to low flame for 15 minutes. Once 15 minutes up, uncover, carefully mix the rice so that they don't break and serve.