For the biryani
For the kingfish
For the onion-tomato masala
In a stock pot, boil the water and add the salt, lemon juice, biryani masala spices and chicken stock powder and mix. Once the water is boiling, add the rice and reduce to a medium heat.
Once the rice is almost cooked, strain. Pour the oil into the pot. Sprinkle half the cardamom powder and immediately place the rice back in the pot. Pour the butter and ghee on top. Sprinkle over the fried onion and coriander followed by the food colour.
Cover with the lid and cook over a very low heat for 15 minutes. Once cooked, remove and set aside.
Prepare the kingfish by marinating it with the spices and salt. Deep fry it and set aside.
To make the onion-tomato masala, heat the oil in a frying pan, add the onions and sauté till golden brown. Add the ginger, garlic and chillies and sauté for 1 minute. Add the tomatoes, tomato paste, coriander and sauté well. Add the bezar, turmeric, cinnamon and loomi. Cook the mixture for 5 minutes.
Add the lemon juice and seasoning. Add the kingfish and coat well.
To serve, place a generous helping of the biryani on each plate and top with the kingfish. Garnish with the extra fried onions and coriander.