A seafood delicacy of the coastal belt, fresh fish fillet pieces marinated in rich Kausar spices, garlic paste, and lemon juice is left to rest for some time. Then shallow fried for a few minutes just enough to hold its shape, the fish is coated with a creamy mixture of caramelized onions, tomatoes, yogurt or coconut milk, spices and green chillies that is often prepared separately. Layered with saffron infused rice and green dill (soya leaves), the biryani is decorated with mint leaves, caramelized onion rings and served hot with raita and salad.