To make the fish, marinate King Fish (500 gram) with Red Chili Powder (1 tablespoon), Ground Turmeric (1/2 teaspoon), Ginger Garlic Paste (1/2 teaspoon), and Salt (to taste).
Wash and soak Basmati Rice (2 cup) and keep aside.
In a pan, pour Oil (3 tablespoon), shallow fry the fish, remove and set aside.
In the same pan, add Onion (3 cup) and sauté until translucent. Now add Fennel Seeds (1/2 teaspoon), Fresh Ginger (2 tablespoon), Garlic (2 tablespoon), and Green Chili Pepper (8). Sauté for a few minutes.
Add Tomato (1) and Salt (to taste). Cook until the tomato is done. Add fried fish pieces to the masala and cover.
Add Fresh Cilantro (2 tablespoon), Fresh Mint Leaves (2 tablespoon), and Curry Leaf (to taste). Cover and cook on a low flame for four to five mintues. Switch off the flame and keep aside.
Strain the water from the rice and keep aside.
Boil Water (4 cup).
In a kadai or thick ceramic cooking pot, pour Ghee (3 tablespoon) and add Whole Clove (3), Black Cardamom (3), Cinnamon Stick (2 inch), and Bay Leaf (1). Saute for one minute and then add the strained rice to it.
On medium heat, sauté the rice for a good 8-10 minutes until the rice starts to crackle. Add boiling water with Lime Juice (2 tablespoon) and Salt (to taste).
Cover and cook on a low flame for six to eight minutes or until the rice is done. By the time rice is cooked the water will be completely gone. If you feel the water is not completely dried out, remove the cover and cook on medium flame for two to three more minutes.
Fry the Onion (1) in Ghee (2 tablespoon) until it becomes light brown in color, then drain it out of the oil and keep aside. Fry the Cashew Nuts (1 handful) and Raisins (1 handful) and keep aside.
Take a heavy bottom flat vessel/biriyani pot and add a little ghee, spreading it to all sides. Take half of the rice and spread it well.
Place an iron skillet or tawa on your stove and switch on the flame. Once the tawa is heated well reduce the flame to low. Keep the biriyani pot on the tawa and cook for 8-10 minutes. Switch off the flame and let it rest for at least ten minutes before opening.
Serve the biriyani hot with some curd raita and pickles.