Goan Fish Pulao

1. 1
   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.
2. 2
   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.

3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.

7. 7
   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.
8. 8
   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.

9. 9
   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.

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