Biryani
The spices and condiments used in biryani may include, but are not limited to, ghee, nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb, fish or shrimp. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of eggplant (brinjal), boiled egg and salad.

Source: wikipedia.com

1. Cut 1 large Onion and the Garlic cloves into small slices and fry them in a cooking pot in vegetable oil.
2. Half way through the frying process grate the fresh Ginger or cut it into small pieces and add it to the onions and garlic.
3. Add the rice and mix all well, adding to taste some hot chili, chopped fresh coriander, mixed spices, and salt.
4. In the meanwhile boil some water and pour enough of it to barely cover the rice and the other ingredients in pot.
5. Stir a little and let simmer on very low fire for about 15 minutes
6. Add the Saffron and the turmeric to the rice without stirring for a further 5 minutes.
7. In the meanwhile fry the rest of the onions until brown and lift it from the pan and use the same oil to fry the fish.
8. When the fish is done, drain the  oil completely and arrange them in a platter using lemon and tomato slices and some chopped parsley for decoration.
9. Put the rice in another platter and cover it with the fried onions, fried almonds and the raisins,  and decorate on the sides with some lemon slices and sweet peppers