Clean the pomfret, chopping off the head. You can either keep the pomfret whole or cut into 2 big pieces based on your preference

Marinate the pomfret in salt, lemon juice and dhansak masala, ideally overnight but otherwise atleast for a couple of hours

At the time of serving or just prior to that, shallow fry the pomfret. Make sure the oil is very hot so that the pomfret skin does not stick to the pan. Do not overcook - it only takes 2 or 3 minutes either side as pomfret is a very delicate fish

In a pan, add the ghee. Add in all the masala ingredients except for the salt and yogurt. Roast these until the aroma of the whole spices is released

In a food processor, blend together the roasted masala, yogurt and salt. If you plan on making the pulao later, you can make this spice blend and freeze it for upto 15 days as well.

Cook the basmati rice until it is 3/4 cooked

Fry the fish as per the instruction above and set aside

In a pan, heat the ghee and add in the pulao masala. Once it is simmering, add in the rice and mix well. Use a silicon spatula when mixing to ensure the rice grain does not break. Check the rice for salt, adding more if needed. Cook until the rice is tender to eat.

To serve, in a big pot, add in the rice, fish oil and fried onion in layers. Just prior to serving, top the pulao with the fried pomfret

Garnish with the fried cashews and freshly chopped coriander. Serve with a raita of your choice or the traditional Dhansak Dal - the latter may be a bit too heavy on the palate so I recommend just the raita!