1. Wash and pat dry the fish. Rub turmeric powder and salt on fish.

2. Wash rice and soak for 30 minutes.

3. Heat ghee in a kadhai and fry fish to a golden brown color. Drain and keep aside.

4. Add onion in ghee and fry until golden brown color. Drain and spread on a flat dish. After some time (about 2-3 mins) crush onion with hand.

5. Add bay leaves, cardamon, cinnamon, clove, ginger garlic paste, curd, chilli powder and crushed onion to ghee and fry.

6. Add salt according to taste. Add 1/2 cup water and bring to boil.

7. Lower the fish pieces carefully in to the gravy and cook over medium heat for 10 minutes.

8. Heat water in a pan. Add rice along with 4 cloves 2 bay leaves and 2 tsp of salt. Cook until rice becomes semi-soft. Drain and keep aside.

9. Rub salt on potato and fry till light brown color on low heat.

10. Grease a heavy bottomed large pan. Spread half of rice, place fish and fried potato. Place rest of rice on top and sprinkle rose water mixed with saffron.

11. Cover the pan with lid and seal uit with atta dough and simmer for 15 minutes.