indianMediumnon vegetariangluten freenut free

Fish Pulao

Name: Fish Pulao
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1.25 cup basmati rice (washed and soaked for 20 minutes); 300 g fish fillet (firm boneless fish, cut into medium pieces); 2 pcs onion (medium, thinly sliced); 1 pcs tomato (medium, chopped); 1 tbsp ginger-garlic paste; 2 pcs green chili (slit); 2 tbsp mint (chopped); 2 tbsp coriander leaves (chopped); 0.25 cup yogurt (plain, whisked); 1 tbsp lemon juice; 2 tbsp oil; 1 tbsp ghee; 0.5 tsp cumin seeds; 1 pcs bay leaf; 2 pcs green cardamom; 3 pcs cloves; 1 inch cinnamon; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 1 pinch black pepper; 0.5 tsp salt (divided); 2.25 cup water (hot)

RATING

4.4/5(67)

TASTE SCORE

8/10

Fragrant basmati rice cooked with gently spiced fish, herbs, and whole spices for a light yet satisfying pulao. Each spoonful has flaky fish, soft rice, and warm Indian flavors without feeling too heavy.

PREP

20m

COOK

30m

SERVES

1 KATORI

430 cal

SERVINGS

METHOD · 10 STEPS

prep · ~5 min
Marinate the fish.
1.Place the fish fillet pieces in a bowl.
2.Add yogurt, lemon juice, turmeric powder, red chili powder, black pepper, and 0.25 tsp salt.
3.Mix gently so the fish stays in neat pieces.
TIPA short marinade is enough here; too long can make delicate fish break apart.
rest · ~15 min
Rest the fish for 15 minutes.
fry · ~5 min
Lightly fry the fish.
1.Heat the oil in a wide pan over medium heat.
2.Add the marinated fish pieces in a single layer.
3.Cook just until lightly colored on both sides, about 1 to 2 minutes per side.
4.Lift the fish out carefully and keep aside.
TIPDo not fully cook the fish now; it will finish cooking with the rice.
saute · ~7 min
Cook the whole spices and onions.
1.In the same pan, add ghee.
2.Add cumin seeds, bay leaf, green cardamom, cloves, and cinnamon.
3.Let them sizzle for a few seconds until fragrant.
4.Add the sliced onion and cook until light golden.
saute · ~5 min
Build the masala base.
1.Add ginger-garlic paste and green chili, then sauté for 1 minute.
2.Add tomato and cook until soft.
3.Add mint, coriander leaves, garam masala, and the remaining 0.25 tsp salt.
4.Mix well and cook for another 1 to 2 minutes.
mix · ~2 min
Add the rice and fish.
Drain the soaked basmati rice and add it to the pan. Toss gently for 1 minute, then return the lightly fried fish and fold everything together carefully so the grains and fish pieces stay whole.
boil · ~8 min
Add water and bring it to a boil.
Pour in the hot water and bring the pan to a brisk boil over medium-high heat. Once the water level drops just below the surface of the rice, reduce the heat.
steam · ~15 min
Cover and cook the pulao on low heat.
Cover the pan tightly and cook until the rice is tender and the fish is fully cooked through.
TIPKeep the heat low so the bottom does not scorch and the rice finishes evenly.
rest · ~10 min
Rest the pulao for 10 minutes.
serve
Fluff gently and serve hot.
Use a fork or flat spoon to fluff the rice from the sides and lift without breaking the fish too much. Serve the fish pulao hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Choose a firm boneless fish like seer, tilapia, cod, or halibut so it holds its shape when folded into the rice.
2
Drain the soaked basmati rice well before adding it to the pan, or the pulao can turn soft instead of fluffy.
3
Lightly fry the fish only until just set on the outside; overfrying now will make it dry after the final steam.
4
Cook the onions to light golden, not dark brown, so the pulao stays delicate and the fish flavor is not masked.
5
When the water drops just below the rice surface, lower the heat immediately and cover tightly for even dum cooking.
6
Resting the pulao for 10 minutes is important; it lets the grains firm up and makes fluffing easier without breaking the fish.
7
Reheat leftovers on very low heat with a spoonful of water, covered, so the rice softens gently and the fish does not toughen.