Emyaddam

Ingredients

 * 4 cups of rice
 * 1 kilo of shark
 * 1 teaspoon of crushed garlic
 * 3 cups of chopped onion
 * 2 cups of chopped dill
 * ½ cup of chopped coriander
 * 1 cup of oil
 * ½ teaspoon cardamom powder
 * 3 teaspoons of black lemon
 * 1 teaspoon of mixed spices
 * salt
 * black pepper

Boiling fish spice

 * 5 cardamom
 * 1 ginger (2 cm)
 * 2 cinnamon sticks
 * 5 whole black pepper

Directions

 * 1) Boil fish with whole spice until tender, drain, rinse with cold water, take out skin and bones, and chop the fish.
 * 2) Put onion in a big pan, stir over moderate heat until tender, add fish and ghee, stir over heat for ½ hour, season with salt, black pepper, mix spice, cardamom, and black lemon, add coriander with ¼ cup of dill, stir over heat for 5 minutes.
 * 3) Boil rice in excess boiling water with 1 tablespoon salt for 5 minutes, drain.
 * 4) Put 1 tablespoon ghee in pot, place rice layer, spread ½ cup dill, and ½ cup of fish mixture, repeat the layers, put the remaining fish on the top, cover, place the pot over heavy metal and cook over low heat for 45 minutes.
 * 5) Pour rise in serving plate and put fish mixture on the top, and serve hot.