Aromatic basmati rice cooked with tender, spiced fish fillets and a blend of whole spices. This one-pot meal is flavorful, satisfying, and perfect for a special weeknight dinner or lunch.
Prep20 min
Cook35 min
Soak30 min
Servings4
Serving size: 1.5 cups
667cal
34gprotein
90gcarbs
Ingredients
500 g Firm White Fish (Cut into 2-inch pieces (e.g., Kingfish, Pomfret, or Tilapia))
2 cup Basmati Rice (Rinsed and soaked for 30 minutes)
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Aromatic, protein-packed Machi Pulao with cool onion raita - a delicious and satisfying lunch!
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18gfat
2 medium Tomatoes (Finely chopped)
2 pcs Green Chilies (Slit lengthwise)
0.5 cup Curd (Whisked until smooth)
2 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Green Cardamoms
4 pcs Cloves
1 tsp Cumin Seeds
1 tsp Coriander Powder
0.5 tsp Garam Masala
3.5 cup Water (Or as needed for your rice)
3 tbsp Coriander Leaves (Chopped, divided)
2 tbsp Mint Leaves (Chopped)
Instructions
1
Prepare Rice and Marinate Fish
Rinse the basmati rice under cold water until the water runs clear. Soak it in ample water for 30 minutes, then drain completely and set aside.
In a mixing bowl, combine the fish pieces with 1 tbsp ginger-garlic paste, 1 tsp red chili powder, 0.5 tsp turmeric powder, lemon juice, and 0.5 tsp salt. Gently toss to coat the fish evenly. Let it marinate for at least 15-20 minutes.
2
Shallow-Fry the Fish
Heat 2 tbsp of oil in a wide, heavy-bottomed pan or pot over medium-high heat.
Carefully place the marinated fish pieces in a single layer, ensuring not to overcrowd the pan. Fry in batches if necessary.
Cook for 2-3 minutes per side until light golden brown. The fish should be about 70% cooked.
Gently remove the fish from the pan and set aside on a plate.
3
Create the Pulao Base
In the same pan, add the remaining 2 tbsp of oil. Heat it over medium heat.
Add the whole spices: bay leaf, cinnamon stick, green cardamoms, cloves, and cumin seeds. Sauté for about 30-40 seconds until they become fragrant.
Add the sliced onions and cook for 8-10 minutes, stirring occasionally, until they are well-browned (birista).
Add the remaining 1 tbsp ginger-garlic paste and slit green chilies. Sauté for one minute until the raw aroma disappears.
Stir in the chopped tomatoes and cook for 4-5 minutes until they soften and turn mushy.
Add the spice powders: remaining 0.5 tsp red chili powder, 0.25 tsp turmeric powder, and 1 tsp coriander powder. Add the remaining 1.5 tsp of salt. Mix well and cook for a minute.
Reduce the heat to low. Add the whisked curd and stir continuously for 2-3 minutes to prevent it from splitting, until oil starts to separate from the masala.
4
Cook the Pulao
Add the drained, soaked rice to the pot. Gently fold it into the masala for 1-2 minutes, being careful not to break the delicate rice grains.
Pour in 3.5 cups of water and bring the mixture to a vigorous boil.
Once boiling, gently place the fried fish pieces on top of the rice. Do not stir.
Sprinkle the garam masala, chopped mint leaves, and half of the chopped coriander leaves over the top.
Cover the pot with a tight-fitting lid, reduce the heat to the absolute lowest setting, and let it cook (dum) for 15-18 minutes without opening the lid.
5
Rest and Serve
After the cooking time is up, turn off the heat but keep the lid on. Let the pulao rest for at least 10 minutes. This step is crucial for the rice grains to firm up and become fluffy.
Open the lid and gently fluff the rice with a fork, taking care not to break the fish pieces.
Garnish with the remaining fresh coriander leaves.
Serve hot with a side of cooling raita or a simple kachumber salad.
74cal
4gprotein
8gcarbs
3gfat
Ingredients
1.5 cup Curd (Thick, full-fat, and well-chilled)
1 medium Red Onion (Finely chopped)
1 piece Green Chili (Finely chopped, deseed for less heat)
0.25 tsp Kashmiri Red Chili Powder (Optional, for color)
Instructions
1
In a medium-sized mixing bowl, add the chilled curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps. If the curd is too thick, you can add 1-2 tablespoons of milk or water to achieve a slightly thinner consistency.
2
Add the finely chopped red onion, green chili, and fresh coriander leaves to the whisked curd.
3
Sprinkle in the roasted cumin powder, chaat masala, kala namak (black salt), sea salt, and Kashmiri red chili powder (if using). Gently fold all the ingredients together until they are just combined. Avoid over-mixing to keep the onions crunchy.
4
Taste the raita and adjust the seasonings if necessary. You may want to add more salt for flavor or a pinch of sugar to balance the tanginess of the curd.
5
For the best flavor, cover the bowl and chill the raita in the refrigerator for at least 15-20 minutes. This allows the flavors to meld. Serve cold as a refreshing side with biryani, pulao, kebabs, or stuffed parathas.