Matschgand Pulao

1. 1
   prep · ~20 min

   Soak the rice and prepare the fish.

   1.Wash the basmati rice until the water runs mostly clear, then soak it in fresh water for 20 minutes.

   2.Pat the fish pieces dry so they hold together better while frying.

   3.Slice the onion, slit the green chili, whisk the yogurt, and keep the spices ready.

   TIPDry fish sears better and is less likely to break in the pan.
2. 2
   boil · ~8 min

   Parboil the rice.

   1.Bring 5 cups water to a boil in a pot.

   2.Add 1 tbsp salt, then add the soaked and drained rice.

   3.Cook until the grains are about 70 percent done and still have a little bite, 5 to 6 minutes.

   4.Drain the rice and spread it lightly so the steam escapes.

   TIPDo not fully cook the rice here, or it will turn soft when the pulao finishes cooking.
3. 3
   fry · ~5 min

   Lightly fry the fish.

   Heat 1 tbsp ghee in a wide pan over medium heat. Add the fish pieces and cook gently for 1 to 2 minutes per side until lightly sealed and just starting to color, then remove to a plate.

   TIPTurn the fish carefully so the pieces stay whole for layering.
4. 4
   saute · ~9 min

   Cook the onion and spice base.

   1.Add the remaining 1 tbsp ghee to the same pan.

   2.Add cumin seeds, green cardamom, cloves, cinnamon, and bay leaf; cook until fragrant, about 30 seconds.

   3.Add the sliced onion and cook until light golden, 6 to 7 minutes.

   4.Add ginger-garlic paste and green chili; cook 1 minute until the raw smell fades.
5. 5
   simmer · ~7 min

   Make the fish masala.

   1.Lower the heat and stir in yogurt, fennel powder, dry ginger powder, turmeric powder, red chili powder, and 0.5 tsp salt.

   2.Mix well until the yogurt looks smooth and lightly thickened.

   3.Pour in 1 cup water and bring to a gentle simmer.

   4.Slide the fried fish back into the pan and cook gently for 4 to 5 minutes.

   TIPKeep the heat low after adding yogurt so the masala stays smooth.
6. 6
   assemble · ~3 min

   Layer the pulao.

   1.Spread half of the fish masala in a heavy pot.

   2.Top with half of the parboiled rice, then scatter some mint and cilantro.

   3.Add the remaining fish masala and finish with the rest of the rice.

   4.Scatter the remaining mint and cilantro over the top.
7. 7
   simmer · ~15 min

   Cook the pulao on low heat.

   Cover the pot tightly and cook on very low heat for 12 to 15 minutes so the rice finishes cooking and absorbs the fish flavors.

   TIPUse the lowest heat possible to keep the bottom from catching.
8. 8
   rest · ~5 min

   Rest the pulao for 5 minutes.

9. 9
   serve

   Fluff gently and serve hot.

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