| FISH
PILAF (FISH PULAO) |
| Serves: 4 |
| Cooking time (approx.): 34 minutes |
| Style: Indian Non-Vegetarian |
A delicately
flavored dish retaining the taste of fresh fish. A hot favorite
of fish and rice lovers! |
| |
 |
Rub the fish with
some salt and the turmeric powder. Keep aside. Heat
half the ghee / butter in a heavy-bottomed pan and saute
the fish slices on each side till they are half-cooked.
Remove from pan. Heat the remaining ghee / butter in
the same pan and fry the onions on medium heat for about
4 minutes or till the onions are brown but not burnt. |
|
Add the water and bring to boil.
Add the cumin seeds, cloves, cardamoms, cinnamon, red
chilli bits, coriander powder, rice and salt. Simmer
on low heat for about 15 minutes or till all the water
has evaporated and the rice is cooked but firm. |
|
In an oven-proof dish, arrange
a layer of rice alternating with a layer of fish. Finish
with a layer of rice and sprinkle garam masala on top.
Cover and cook in a slow oven for about 15 minutes. |
|
|
TIPS:
 |
The browned onions can be kept aside and
then arranged as a layer alternating with rice and fish.
This will make the dish aromatic. |
|
Basmati is an aromatic long-grain
rice variety. Any other long-grain rice would do as
well. |
|
Serve hot
with: Spinach in Yoghurt (Palak Raita)
|
