Fish Biryani

marinate fish with ½ tsp turmeric
½ tsp garlic
1/2 lemon
1 tsp salt
set aside.

Wash rice in a few runs of water until the water starts to look clear and then set it aside to soak as well.
Finely dice the onion. mince your garlic, dice the tomatoes, finely chop the cilantro and dill as well as the green chillies.

heat ¼ cup of oil on medium heat in a heavy bottomed pot and add in your diced onions. Once the onions start to turn translucent add the garlic, stir fry for a minute then add the cumin seeds and nigella seeds.
Add in chopped green chillies, let them cook for 2 minutes then add in the dill and cilantro.
Cook for about 3 minutes and then add in the rest of the masala Give it another 2 minutes, lower the heat and then add the tomatoes. Cook till tomatoes are tender.

Put enough water in your pot that there a few extra inches of water over the rice and then add 3 tablespoons of Salt. When the rice is parboiled i.e. it has a little bit, then drain it and set aside till you are ready to layer.

When the tomatoes have become paste like and you can see the oil rising above your masala mix then taste it. I am serious, this is your last opportunity to adjust seasoning. It should be salty, if it isn’t then add more salt. It should have a little heat, if it does not then add more red chilli powder.
add your marinated fish carefully. Cover the pot and let it cook for 5-7 minutes, Just don’t overcook it .Squeeze the juice of half a lemon over the fish and reserve the other half for the end.

Layer half the rice at the bottom of your largest pot. Gently place the fish on top of the rice and then add the masala on top of the fish. Cover with the remaining rice. Top with a scattering of yellow food color.Top with whole or chopped green chillies and cover and let cook on the lowest heat for 15 minutes.

Gently mix the fish masala and rice and squeeze the remaining half of the lemon over top. Serve with raita and achar.