Fish biryani-using whole garam masala

For this preparation you will need:
Basmati rice-450 Gms - Soaked for in water for 1/2 hr
Fish-any kind cut into bit size pieces
Onions-handful-slit
Chillies-6 to 7,tomatoes-2 medium
One handful pudina leaves,chopped
One handful coriander leaves chopped
Whole garlic-4
ginger garlic paste-Tbsp
Red chilly powder-1 Tsp
Coriander powder- 1Tbsp
Turmeric-1/4 Tsp
Bay leaf-1
Butter-1/2 stick
Grind the following to make a fine powder-use only 2 tbsp of the prepared powder and store the remaining in an airtight container for future use.
Black cardamom-2
Javitri-3 petals
Khus khus -2 tbsp
Pepper-15 cons
Cinnamon stick-2"
Clove-7
Fennel seeds-2 Tbsp
Jeera-1/2 Tsp
Green cardamom-5

Rice preparation:

Cook the soaked rice and when the rice is 80% done drain off the excess water and keep aside.
Method:
Step 1
Heat 1/4 stick of butter,oil,add onion,gr chillies,bay leaf,garlic,ginger garlic paste,fry well,add salt,add 2 tsp red chilly powder,turmeric,coriander powder.Allow the onions to slightly brown,this enhances the flavor of the rice.
Step 2
Add 1/2 of pudina,coriander leaves and all of the chopped tomato.
Step 3
Mix thoroughly and make sure the mixture doesn't burn at the base of the vessel.
Step 4
Add the masala powder,add the fish.Cover lid.Allow the masala to coat the fish.Sprinkle water.Mix well.
Step 5
Add the semi cooked rice into the fish gravy in step 4,sprinkle the balance pudina&coriander leaves,remaining of 1/4 stick butter,250 Ml water and reduce flame to a simmer,cover the vessel with foil and cook for 15 mins on dum.For additional spice in the flavor you can add more Gr.chillies.Avoid adding addtnl red chilly powder as this can alter the taste of the dish.
Do not attempt to remove the foil before hand as this can lead to moisture loss in the biryani.
Step 6
Remove foil and avoid over stirring the rice and fish.Just fold in the rice and fish gently.Serve hot with raita.