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06 May 2014,16:53 by
V.Chitralekha

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FISH PULAO

Serves :
4

Preparation Time :
45 minutes

Cooking Time :
1 hour

Preparation Method :

  • Heat a griddle (tawa) and dry roast the coconut, poppy seeds, mustard seeds, and onions (with skin) individually, until each emits its unique aroma and is lightly coloured.
  • Put in a blender, add enough water and pulse into a moist but coarse paste.
  • Grind the green coriander, mint, and green chillies to a paste.
  • Put the two pastes in a bowl. Add ginger paste, garlic paste, yoghurt, red chilli and cumin powders, salt, and lemon juice; mix well.
  • Evenly rub the fish chunks with this mixture and keep aside for 10 minutes.
  • Spread the ghee in a flat pan or pot, place the marinated fish along with the marinade.
  • Add green cardamom, clove, cinnamon, nutmeg, and black cumin powders; add boiling water cover with a lid and cook on dum over very low heat for 8-10 minutes.
  • Uncover, drain the excess fat and adjust the seasoning. Place on top of the cooked rice, gently scooping out the rice to cover the fish pieces.
  • Pour the gravy all over, cover and place on a hot griddle to finish for about 5 minutes. Serve hot.

 

INGREDIENTS

  • 1 kg Fish, boneless chunks
  • 500 grams Basmati rice, washed, boiled
  • 2 tablespoon Coconut, desiccated
  • 2 tablespoon Poppy seeds
  • 1 teaspoon Mustard seeds
  • 100 grams Onions
  • 45 grams Green coriander, chopped
  • 60 grams Mint, chopped
  • 2 Green chillies
  • 5 teaspoon Ginger paste
  • 3 teaspoon Garlic paste
  • 100 grams Yoghurt
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Cumin powder
  • Salt to taste
  • 30 ml Lemon juice
  • 100 grams Ghee
  • 1 teaspoon Green cardamom powder
  • 1 teaspoon Clove powder
  • 1 teaspoon Cinnamon powder
  • 1 teaspoon Nutmeg powder
  • 1 teaspoon Black cumin powder

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