Salmon Biriyani

12 salmon slices (1kg) 
1 tsp chilli powder
1/2 tsp turmeric powder
Salt to taste
2 green chillies
4 garlic cloves
A piece of ginger 
5 mint leaves
1 tbsp coriander powder
1/2 tsp turmeric powder
2 big tomatoes (sliced)
3 big onions (sliced)
25g butter / ghee + 1 tbsp veg oil
1 Cinnamon stick
1 star anise
2 cloves
3 cardomom pods
Coriander leaves
1 tsp garam masala
Oil for frying
Salt to taste
4 cups Basmati rice
6 cups water
1 tsp salt
1 cinnamon stick
3 cardomom pods
1 star anise
1 bay leaf
3 cloves
3 tbsp ghee + Veg  oil
Wash fish & blot dry with kitchen paper.
Marinate fish with,chilli  tumeric & salt & keep aside for an hour.
Shallow fry them & keep aside.

Blend next  four ingredients (green masala) using a blender & keep aside.
Heat butter+ oil in a sauce pan.
Add the spices-cinnamon ,star anise, cloves & cardomom pods.
When aroma rises, add chopped onions & fry till translucent.
Then add the green masala & fry for few minutes .
Add coriander powder & fry for a few minutes.(to avoid raw smell).
Then add the sliced tomatoes & fry again. Add some water .
Simmer & cook for 10mn.
Then add fried fish & cover them with the onions & tomatoes.
Simmer & cook for another 5mn.
Garnish with garam masala & coriander leaves.
Keep aside.

Boil water, add salt & keep aside.
Heat ghee+ oil in a sauce pan.
Add Cinnamon, cardomom,star anise & cloves.
When aroma of the spices rises add basmati rice. Stir continously .
When some rice grains change to light brown, add boiled water.

Bring to the boil, cover tightly and simmer until the rice is tender and the water has been absorbed.
Reduce the heat. When rice is 3/4 cooked remove from fire .
Close the lid tightly .
Stir occassionaly with a wooden spatule.
When fully cooked remove the lid & let it cool.

Mix the fish masala with the cooked rice.
Stir with a wooden spatule.
Garnish with coriader leaves & garam masala.
Serve hot with Raita & Chutney.