Recipe 1

Fish Pulao Recipe

Certainly! Here's a basic recipe for making Fish Pulao, one of the most popular variations of Pulao:

Ingredients:

• 500g fish fillets (such as tilapia, cod, or any firm white fish)
• 2 tablespoons lemon juice
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 cups basmati rice, soaked for 30 minutes
• 4 cups water
• 2 tablespoons oil or ghee
• 1 onion, thinly sliced
• 2 tomatoes, chopped
• 2 green chilies, slit lengthwise
• 1-inch ginger, julienned
• 4 cloves garlic, minced
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• Chopped coriander leaves for garnish
• Lemon wedges for serving (optional)

Steps:

1. Marinate the Fish:
   • Rinse the fish fillets and pat them dry with a paper towel.
   • In a bowl, mix lemon juice, red chili powder, turmeric powder, and salt.
   • Apply this marinade to the fish fillets and let them marinate for about 15-20 minutes.
2. Prepare the Rice:
   • In a large pot, bring water to a boil.
   • Drain the soaked basmati rice and add it to the boiling water.
   • Cook the rice until it's about 70-80% done. It should still have a slight bite to it.
   • Drain the rice and set it aside.
3. Cooking the Pulao:
   • In a large pan or pot, heat oil or ghee over medium heat.
   • Add cumin seeds and let them splutter.
   • Add sliced onions and sauté until they turn golden brown.
   • Add minced garlic and julienned ginger, and sauté for a minute until fragrant.
   • Add chopped tomatoes and green chilies. Cook until the tomatoes are soft and pulpy.
   • Add coriander powder, turmeric powder, and garam masala powder. Mix well.
   • Place the marinated fish fillets on top of the masala in the pan.
   • Cover and cook for 5-7 minutes until the fish is cooked through and flakes easily with a fork.
   • Once the fish is cooked, gently remove it from the pan and set it aside.
   • Now, layer the partially cooked rice over the masala in the pan.
   • Place the cooked fish fillets on top of the rice.
   • Cover the pan with a lid and cook on low heat for another 10-12 minutes, allowing the flavors to meld together.
   • Once done, garnish with chopped coriander leaves.
   • Serve hot with lemon wedges on the side.