Clean and cut the fish into medium sized pieces.
Prepare a mixture with 1/2 tbsp chilly powder, turmeric powder, 1/2 tbsp lime juice and a pinch of salt.
Marinate the fish pieces in this chilly mixture for 15 minutes.
Take a pan and pour oil. Heat the oil and fry the marinated fish pieces until golden brown. Keep this aside.
Saute the sliced onions in the same oil. Add ground ginger, ground garlic and ground green chillies. Saute for some time.
Add remaining chilly powder, coriander powder and required salt.
Add ground poppy seeds, chopped tomatoes and curd. Mix well in low heat.
Stir in the fried fish pieces, mint leaves, coriander leaves and 1/4 tsp garam masala powder.
Simmer in low fire, stirring occasionally. Remove from fire when the gravy thickens. Keep this aside.
Wash the biriyani rice and drain well.
Take a wide mouthed pan and pour ghee. Heat the ghee and fry the thinly sliced onions until golden. Remove the fried onions and saute cashew nuts and raisins. Keep this aside.
In the same ghee, splutter cardamom, cloves and cinnamon. Add onions and saute well.
Stir in drained rice and fry for 5 minutes. Add hot water, lime juice and required salt.
Cover the pan with a lid and cook until water is absorbed and rice becomes soft. Stir occasionally and remove from fire. Keep this aside.
Take a deep vessel and put one layer of fish masala. Sprinkle a pinch of garam masala.
Follow up with a layer of rice, a pinch of garam masala, fried onions, raisins and cashewnuts.
Repeat one more layer on top. Cover with a lid and put in a hot oven for 15 minutes.
Variation: You can also cook in low heat for 15 minutes by placing hot coals on top.
Mint chutney, pappad and pickle serves as accompaniment for this meen malabar biryani.
Fish biriyani in malabar style is ready and serve hot.