For Fish preparation:

• Half kg boneless fish pieces
• Half teaspoon turmeric
• One teaspoon chilly powder
• Five cloves
• One inch long cinnamon
• One inch long ginger
• Eight t ten cloves of garlic
• One teaspoon cumin (Jeera)
• One lime
• Salt as per taste

For Rice preparation:

• Two cups of basmati rice
• Two teaspoons ginger-garlic paste
• Half cup chopped onions
• Two tablespoon oil or ghee
• Salt as per taste

Fish Preparation:

Grind ginger-garlic, cloves, cinnamon, turmeric powder and cumin  and apply to fish pieces with salt and lime juice.
Add about  two cups of  water and cook on medium fire till fish is done.

Take out the fish pieces from the gravy and keep aside.

Method of preparation of Rice:

Heat oil and fry onion, when the onion turns golden brown add ginger-garlic paste. Thereafter add washed rice and fry for few minutes.

Pour gravy in which fish was cooked. Add additional two cups of hot water and salt as per taste.

When the rice is cooked remove half of the rice and spread half of the fish pieces with some fried onion. Again add remaining rice and rest of the fish pieces on the top and once again spread fried onion and cut coriander leaves and seal the lid.

Keep the vessel on tava and steam-cook for ten minutes on slow fire.

This preparation can be served for three to four persons. This dish can be served with green or tomato chutney and salad.