Fish Pulao with Onion Raita

Instructions

1. 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. 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. 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. 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. 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.