Here’s a simple Sri Lankan fish biryani recipe for you:

Ingredients:

• 2 cups basmati rice
• 500g fish (cut into pieces)
• 1 cup thick coconut milk
• 1 cup thin coconut milk
• 2 large onions (sliced)
• 2 tomatoes (chopped)
• 3 green chilies (slit)
• 1/4 cup ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon fennel seeds
• 4 cardamom pods
• 4 cloves
• 2-inch cinnamon stick
• 1 sprig curry leaves
• 3 tablespoons ghee
• Salt to taste

Instructions:

1. Rinse the rice and soak it in water for 30 minutes. Cook the rice until it’s 70% done.
2. In a large pan, heat ghee and sauté sliced onions until golden brown.
3. Add ginger-garlic paste and sauté until the raw smell disappears.
4. Add tomatoes, green chilies, and curry leaves. Cook until tomatoes are soft.
5. Add turmeric powder, chili powder, cumin powder, coriander powder, fennel seeds, cardamom pods, cloves, and cinnamon. Stir well.
6. Add fish pieces and cook for a few minutes until they start to brown.
7. Pour in thin coconut milk and bring it to a simmer. Cook until the fish is almost done.
8. Add thick coconut milk and salt. Mix gently and let it simmer for a few more minutes.
9. In a separate pan, layer half of the partially cooked rice over the fish curry.
10. Sprinkle some ghee and repeat the process with the remaining rice.
11. Cover the pan with a tight-fitting lid and cook on low heat for 15-20 minutes until the rice is fully cooked.
12. Once done, gently fluff the rice and serve .