Steps
1. Wash, clean and dry fish. Cut into serving pieces. Rub pieces with pea flour, oil, lemon juice, and paprika. Set aside for15 minutes. Wash fish again and set aside.
2. Put butter in frying pan add onions, stirfry for a while. Add minced garlic, 1/2 cup yogurth, and fennel seeds. Pour mixture over the fish and let stand for 15 mn.
3. Heat oil and fry fish till pieces are brown. Sprinkle with salt. Slice mushrooms, saute in butter, and then sprinkle with 1/4 cup water. Cover and simmer for a while.
4. Cook rice in another pot. When half done, add remaining yoghurt and cover. Cook until tender.
5. Place fish in a casserole; top with rice. Sprinkle with cardamom, cinnamon, and nutmeg. Dot with butter. Add salt according to taste.
6. Cover and leave on low heat for 30 minutes. Garnish with fried almonds and sliced cucumbers.

Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines