Fish biryani

Ingredients	For 4	For 100
Pulao rice	400gms	11kg
Tomatoes	500gms	12.5kg
Coconut	½	12
Salt	to taste	80 – 100gms
Cloves, cinnamon, peppercorns, bay leaf	2gms	15gms
Fat	50gms	1.25kg
Fish	500gms	12.5kg
Salt	10gms	80 – 100gms
Garlic	3 cloves	30gms
Ginger	5gms	115gms
Mint leaves	a  few	2 bunches
Curds	150ml	3.25ltr

Remove bones from fish and marinate it in curds mixed with salt, chopped garlic, ginger and mint leaves. Let it stand for one hour. Prepare rice as for Tomato – Coconut pulao. When rice is three fourths done make a well in the centre, and put in the fish. Finish off the cooking. Mix well and serve hot.