Fish Pulav

Recipe by
Total Time:
1.5 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

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  • 4 cups - basmati rice, soaked in water
  • 1 tbsp each - garlic & ginger paste
  • 2 cups - fish pieces (approximately 1 inch)
  • 3 - dry red chillies, ground
  • 1/4 tsp - turmeric powder
  • 1 - lemon
  • 2 - medium onions
  • 15 - peppercorns
  • 6 - cloves
  • 2 -1-inch sticks cinnamon
  • 8 white cardamoms, crushed
  • 1.5 tsp - cumin seeds powder
  • 2 - bay leaves
  • salt to taste
  • ghee and oil as required

How to Make Fish Pulav

  • Wash the rice and put in a colander to drain the water.
  • Clean the fish. Smear with a little salt and lemon juice. Keep aside for 1/2 an hour.
  • Cut the onions into thin slices.
  • Heat 3 tbsps 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 it cook till the fish is tender and rice is cooked.
  • Heat 1.5 tbsps of 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 into a serving dish, garnish with the fried onion slices and serve hot.