Boil fish with whole spice until tender, drain, rinse with cold water, take out skin and bones, and chop the fish.
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.
Boil rice in excess boiling water with 1 tablespoon salt for 5 minutes, drain.
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.
Pour rise in serving plate and put fish mixture on the top, and serve hot.