By Malini Bisen
Ingredients
4 cups Basmati rice, soaked in water
1 tablespoon each of garlic-ginger paste
1 1/2 cup fish pieces (approx 1")
3 red dry chillies, ground
1/4 teaspoon turmeric powder
1 lemon
2 medium onions
15 peppercorns
6 cloves
2 1-inch sticks cinnamon
8 white cardamoms, crushed
1 1/2 teaspoon cumin seeds powder
2 bay leaves
salt to taste
ghee and oil as required.
Method:
- Wash the rice clean and put in a colander to drain out the water.
- Remove the black threads running at the back of the fishs and wash these fish pieces with water.
- Smear with a little salt and lemon juice.
- Keep aside for 1/2 an hour.
- Cut the onions into thin slices.
- Heat 3 tablespoons of refined oil in a heavy-bottomed dekchi and
season it with peppercorns, cloves, cinnamon sticks, crushed cardamoms
and bay leaf.
- Add the ground chillies and the pastes of ginger and garlic.
- Stir and put in the fish. Fry till oil starts oozing out.
- Put in the rice, turmeric, cumin seeds powder and enough salt.
- Fry for some time so that the rice comes to a pale yellow colour.
- Pour 3 cups of hot water and squeeze in the juice of the lemon. Make
the fire medium.
- Let cook till the fish are tender and rice is cooked.
- Heat 1 1/2 tablespoons of good ghee in another dekchi.
- Put in the onion slices.
- Fry till they are browned and become crisp.
- Take out and keep aside.
- Pour the ghee remaining in the dekchi over the ready fish pulav
and mix well.
- Transfer the pulav in a nice serving dish.
- Garnish with the fried onion slices.
- Serve hot. This easy-to-make pulav is simply delicious.
Non Veggies Index
