Goan Fish Pulao

Instructions

1. 1

   Marinate the Fish

   • In a mixing bowl, combine the fish pieces with ginger-garlic paste, turmeric powder, red chili powder, and 0.75 tsp of salt.
   • Add the soaked kokum pieces along with their soaking water. Mix gently to ensure the fish is evenly coated.
   • Cover and set aside to marinate for at least 20 minutes.
2. 2

   Shallow Fry the Fish

   • Heat the coconut oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
   • Carefully place the marinated fish pieces in the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
   • Fry for 2-3 minutes per side until they are light golden brown and about 80% cooked. They will cook further with the rice.
   • Remove the fried fish from the pan and set aside on a plate. Keep the remaining oil in the pan.
3. 3

   Prepare the Pulao Base

   • In the same pan with the leftover oil, add the whole spices: cinnamon stick, cloves, green cardamom pods, and bay leaf. Sauté for 30-45 seconds until they become fragrant.
   • Add the thinly sliced onions and sauté over medium heat for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
   • Add the slit green chilies and cook for another minute.
4. 4

   Cook the Rice

   • Drain the soaked basmati rice completely and add it to the pan. Gently stir for 1-2 minutes, toasting the grains lightly without breaking them.
   • Pour in the thick coconut milk and 2 cups of water. Add the remaining 1 tsp of salt and stir gently to combine.
   • Increase the heat to high and bring the mixture to a vigorous boil.
5. 5

   Combine and Steam (Dum Cooking)

   • Once the liquid is boiling, reduce the heat to the lowest setting. Cover the pan with a tight-fitting lid.
   • Let it cook for 10-12 minutes, or until the rice has absorbed most of the liquid and is almost cooked.
   • Gently arrange the fried fish pieces over the top of the rice. Do not mix them in.
   • Cover the pan again and continue to cook on the lowest heat for another 5-7 minutes. This 'dum' process will steam the rice to perfection and infuse it with the fish's aroma.
6. 6

   Rest, Garnish, and Serve

   • Turn off the heat and let the pulao rest, covered and undisturbed, for at least 10 minutes. This step is crucial for fluffy, separate grains.
   • Open the lid, garnish with freshly chopped coriander leaves.
   • Use a fork to gently fluff the rice from the sides, being careful not to break the delicate fish pieces.
   • Serve the Goan Fish Pulao hot, with a side of vegetable raita or a simple kachumber salad.