Marinate the fish with turmeric powder, red chilli powder, Salt, mustard oil and lime juice for 1 hour.

Fry the fishes lightly from both sides for about 2-3 minutes and keep aside.

Heat a thick bottom pan add vegetable oil. Throw in whole spices-green cardamon, black cardamom, cinnamon stick, clove, star anise, black Stone flower, bay leaves and cumin seeds.

Add sliced onions, saute till transluscent. Add ginger garlic paste and green chillies followed by chopped tomatoes.

Add the dry masalas-turmeric powder, coriander powder, cumin powder, biriyani masala and salt. Cook and stir till oil starts separating from the sides.

Add the rice, fry it well with the masalas for 5 minutes.

Add 3 cups of water, salt as required and mix well.

Cover it with a lid until partially cooked. Add the fish pieces, cover with it with the rice. Cover with lid and cook in low flame until done.

Keep it covered for 10 minutes. Open the lid garnish with some chopped coriander leaves and serve hot with raita.