Fish Pulao

Fish Pulao Easy dish made with rice, tacos fish and traditional Indian spices.

Recipe Ingredients

* Basmati Rice (washed & boiled) - 1/2 kg
* Fish boneless chunks(Tacos) - 1kg
* Yoghurt - 100g
* Desi Ghee (clarified butter) - 100g
* Onions (whole & not chopped) - 2
* Ginger Garlic Paste - 3 tsp
* Coconut (dessicated) - 2 tbsp
* Green Chillies (chopped) - 2
* Mint (pudina) chopped - 1 cup
* Green Coriander (chopped) - 3/4 cup
* Mustard Seeds - 1 tsp
* Poppy Seeds - 2 tbsp
* Red Chilli Powder - 1 tsp
* Cumin Powder - 1 tsp
* Lemon Juice - 1 tbsp
* Green Cardamom powder - A Pinch
* Clove Powder - A Pinch
* Cinnamon Powder - A Pinch
* Nutmeg Powder - A Pinch
* Black Cumin Powder - A Pinch
* Salt to taste

Take a tawa (griddle) and heat it, and dry roast the coconut, poppy seeds, mustard seeds and onions (with skin) individually, until each emits its unique aroma and is slightly coloured. Put in a blender, add enough water and make a moist coarse paste.

Separately grind the green coriander, mint and green chillies to a paste.

Put the two pastes in a bowl. Add ginger paste, garlic paste, yoghurt, red chilli and cumin powders, salt and lemon juice. Mix all the ingredients well. Evenly rub the fish chunks with this mixture and keep aside for 10 minutes.

Spread the ghee in a flat pan or pot, place the marinated fish along with the marinade. Add green cardamom, clove, cinnamon, nutmeg and black cumin powders. Add 1/2 cup boiling water and cover with a lid and cook on dum (slow oven or dum pukht) over very low heat for 8 to 10 minutes. Uncover, drain the excess fat and adjust the seasoning. Place on top of the cooked rice, gently scooping out the rice to cover the fish pieces. Pour the gravy all over, cover and place on a hot griddle to finish for about 5 minutes.

Serve hot with Papad and spicy sauce.

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