INGREDIENTS

10 pieces of hake cut into halvesMarinate with 2 teaspoon Kashmiri powder1 teaspoon jeera powder1 teaspoon garam masala powder1 teaspoon breyani p2d1 teaspoon mix masalaLemon juiceSaltHalf teaspoon black pepper powderHalf teaspoon mixed herbs

METHOD

Mix all this together and leave to marinate in fridge for 30 minutes to an hourCan use right away if no time to marinate
Parboil 2 and half cups of rice with turmeric and cinnamon sticksRice must still be a bit firmParboil half cup of lentils (Masoor (Back lentils))
Grate 6 tomatoes Chop 1 onionSlice green chillies (how many you desire)4 garlic sliced1 teaspoon ginger garlic paste1 teaspoon jeera seeds 1 teaspoon mustard seedsBay leaf, cinnamon stick, star anise, Elachi (cardomom) 1 tablespoon tamarind mixed in water
Fry your fish in oil till its cookedFry potatoes wedges in same oil and sprinkle with salt
Make your chutney like how you normally makeMaking sure to add all whole spices and saltWhen chutney is almost done add in tamarind paste and let cook till oil shows
Start layering breyaniStart with rice then add chutney, wedges and fishThe last layer must finish off with chutney and fish and just colour some rice with food colouring and sprinkle on top Cover with foil and let steam in oven @180° for 45 minutesRemove sprinkle with spring onions or coriander Let sit for 15 minutes before servingEnjoy🌟

INFO & TIPS

Can use any fish for this recipe
Can add boiled eggs as well