Matschgand Pulao

Name: Matschgand Pulao
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: kashmiri
Ingredients: 1 cup basmati rice (washed and soaked for 20 minutes); 400 g fish (firm white fish, cut into medium pieces); 2 pcs onion (medium, thinly sliced); 0.5 cup yogurt (plain, whisked); 1 tbsp ginger-garlic paste; 2 pcs green chili (slit); 2 tbsp ghee; 1 tsp cumin seeds; 3 pcs green cardamom (lightly crushed); 4 pcs cloves; 1 inch cinnamon (stick); 1 pcs bay leaf; 1 tsp fennel powder; 1 pinch dry ginger powder; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tbsp salt (for parboiling rice); 5 cup water (for parboiling rice); 2 tbsp mint (fresh leaves); 2 tbsp cilantro (chopped)

RATING

4.3/5(32)

TASTE SCORE

8/10

A fragrant Kashmiri-style rice dish layered with mildly spiced fish, whole spices, and herbs. The rice stays fluffy while the fish cooks gently into the pulao, making it rich, delicate, and deeply comforting.

PREP

20m

COOK

35m

SERVES

1 KATORI

490 cal

SERVINGS

METHOD · 9 STEPS

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.
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.
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.
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.
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.
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.
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.
rest · ~5 min
Rest the pulao for 5 minutes.
serve
Fluff gently and serve 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 cod, halibut, or sole that can handle frying and layering without falling apart.
2
Drain the parboiled rice well and let excess steam escape, so the final pulao stays fluffy instead of wet.
3
When adding yogurt to the onion base, lower the heat first and stir continuously to prevent splitting.
4
Do not over-fry the fish in the sealing step; it should finish cooking during the final dum-style simmer.
5
Use a heavy-bottomed pot and very low heat for the last cook so the masala does not catch at the bottom.
6
Resting the pulao for 5 minutes before fluffing helps the fish firm up and the rice grains separate cleanly.
7
Fluff with a wide spoon from the sides inward to keep the fish pieces intact while mixing the layers.