Goan Fish Pulao

Name: Goan Fish Pulao
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: goan
Ingredients: 1.5 cup basmati rice (soaked for 20 minutes and drained); 350 g fish fillet (firm white fish, boneless, cut into medium pieces); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 2 pcs green chili (slit); 1 tbsp ginger-garlic paste; 0.5 cup fresh coconut (grated); 3 tbsp coriander leaves (chopped); 2 tbsp mint (chopped); 1 tbsp lemon juice; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 tsp cumin seeds; 4 pcs cloves; 3 pcs green cardamom; 1 inch cinnamon (stick); 1 pcs bay leaf; 2 tbsp oil; 0.5 tsp salt; 2.5 cup water (hot)

RATING

4.3/5(32)

TASTE SCORE

8/10

Fragrant basmati rice cooked with lightly spiced fish, coconut, herbs, and whole spices makes this Goan pulao comforting yet bright. It has gentle coastal flavors and works beautifully as part of a festive or weekend meal.

PREP

20m

COOK

30m

SERVES

1 KATORI

492 cal

SERVINGS

METHOD · 9 STEPS

prep · ~20 min
Soak the rice and season the fish.
1.Rinse the basmati rice until the water runs mostly clear.
2.Soak the rice in water for 20 minutes, then drain well.
3.Mix the fish pieces with lemon juice, a small pinch of turmeric powder, a small pinch of salt, and a little red chili powder.
4.Set the fish aside for 10 minutes while you prepare the other ingredients.
TIPHandle the fish gently so the pieces stay whole later in the pulao.
mix · ~2 min
Grind the coconut and herbs.
Blend the fresh coconut, coriander leaves, mint, and a little water into a coarse green paste. Keep it slightly textured for a more rustic Goan-style pulao.
saute · ~8 min
Cook the whole spices and onions.
1.Heat oil in a heavy pan over medium heat.
2.Add cumin seeds, cloves, cardamom, cinnamon, and bay leaf.
3.Let the spices sizzle for 30 seconds until fragrant.
4.Add the sliced onions and cook until light golden, 6 to 7 minutes.
TIPDo not darken the onions too much or the pulao will taste heavy.
saute · ~7 min
Build the masala base.
1.Add green chili and ginger-garlic paste, then cook for 1 minute.
2.Add chopped tomato and cook until soft and pulpy, 4 to 5 minutes.
3.Stir in the remaining turmeric powder, red chili powder, coriander powder, garam masala, and the remaining salt.
4.Cook the masala for 1 to 2 minutes so the spices lose their raw smell.
saute · ~3 min
Add the coconut paste and fish.
Stir in the coconut-herb paste and cook for 2 minutes. Add the fish pieces and fold very gently so they get coated without breaking.
TIPKeep the heat moderate and avoid vigorous stirring once the fish goes in.
boil · ~5 min
Add the rice and hot water.
Add the drained rice and mix carefully for 1 minute. Pour in the hot water and bring everything to a gentle boil.
steam · ~15 min
Cover and cook the pulao.
Lower the heat, cover the pan tightly, and cook for 12 to 15 minutes until the rice is tender and the water is absorbed.
TIPUse the lowest heat once covered so the fish cooks through without turning dry.
rest · ~10 min
Rest the pulao off the heat.
Turn off the heat and let the pulao rest, covered, for 10 minutes. This helps the grains finish steaming and keeps the fish pieces intact.
serve · ~1 min
Fluff gently and serve hot.
Open the pan, fluff the rice lightly with a fork or flat spoon, and serve the Goan 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 fish like kingfish, snapper, or tilapia so the pieces hold during steaming.
2
Drain the soaked basmati well before adding it, or the pulao can turn soft and clumpy.
3
Keep the coconut-herb paste slightly coarse; a fine puree can make the rice feel heavy.
4
Use hot water only, so the rice starts cooking evenly and the fish does not sit too long in liquid.
5
Once the fish is added, fold with a flat spoon instead of stirring in circles to avoid breakage.
6
Resting the pulao for 10 minutes is key; it firms up the fish and lets the rice finish absorbing steam.
7
Leftovers reheat best covered on low heat with a spoon of water, so the rice stays fluffy.