14 December 2012,02:23 by

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Serves :

Preparation Time :
35 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Marinate with red chilli powder, turmeric, salt and lime juice for about 10 - 12 minutes. Heat the oil. Deep fry the fish. Set aside.
  • Reheat half of the oil. Add sliced onions and fry till transparent. Add the crushed green chillies and ginger and fry for a few seconds.
  • Drop in the tomatoes and fry till tomatoes are done. Add in the yogurt and keep stirring for about 2 minutes.
  • Add fresh coriander, mint and lime juice. Add the fish to the masala and simmer to low flame for about 5 minutes. Set aside.
  • Heat the ghee-oil mixture. Fry the cashew nuts and then the raisins. Remove and reserve. Fry the onions till golden brown. Remove half and reserve.
  • Add cardamom, cinnamon and cloves and add in the rice. Fry for about 2 minutes.
  • Add a little salt and hot water to about 1 inch over the surface of rice.
  • Cover and cook, on high flame for about 2 - 3 minutes and then simmer to low flame for about 6 - 8 minutes or until the water is absorbed and the rice is almost done.
  • Take a heavy bottomed pan. Smear with oil. Spread half the rice. Place the fish with the masala over the rice.
  • Spread the garam masala and lime juice over the fish. Cover with the balance rice and sprinkle a little water.
  • Cover the pan with a tight fitting lid and cook on medium flame for about a minute and then on dum for about10 - 15 minutes or until the dish starts to steam.
  • Garnish with cashew, raisins, and fried onions, serve hot.


  • 500 grams long grain rice, rinsed, soaked and drained
  • 750 grams seer fish or pomfret (cleaned, washed and cut straight across into thick pieces)
  • 1 tablespoon red chilli powder
  • 1 teaspoon turmeric powder
  • Juice of 1 lime
  • 145 grams medium sized onions, sliced
  • 6 green chillies, crushed
  • 1 tablespoon ginger, crushed
  • 50 grams tomatoes, chopped
  • 150 grams yogurt, whisked
  • A few sprigs of fresh green coriander, chopped
  • A few mint leaves
  • 50 grams cashew nuts
  • 25 grams raisins
  • 150 grams medium onions, sliced
  • 4 green cardamoms
  • 1 inch cinnamon stick
  • 6 cloves
  • 1 teaspoon garam masala
  • Juice of 1 lime
  • 75 ml ghee-oil, mixed
  • 75 ml Cooking oil
  • Salt

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