Fish Pulao Recipe
Fish flavours in the fluffy rice
Quick and Easy Fish Pulao Recipe
500 grams Fish FilletsOr 1 Ibs
500 grams Rice
1 tsp Turmeric Powder
1 tsp Chili Powder
As per taste Salt
1 tsp GingerFinely Chopped
1 tsp GarlicFinely Chopped
1/4 tsp Garam Masala Powder
1 cup Yogurt
1/4 cup Fresh Cream
1 tsp Coriander Powder
1 Bay leaf
2 tbsp Oil
1 tbsp Ghee
As per requirements Coriander Leaves
As per requirements Cashew Nuts
What is Fish Pulao and How to make Fish Pulao Recipes
Fish Pulao is a simpler variant of the rich, and flavorful Biryani cooked in a single pot with fish, basmati rice and some spices. This dish can be best prepared as a main dish. This fice and rice combo is an excellent way to bring succulent fish flavours in the fluffy rice giving it a luscious flavour that nobody can resist. This fish pulao recipe has been cooked using fish fillets by blending them in spicy gravy and aromatic rice. This pulao recipe is very quick and easy to make and truly satisfying.
Special Tips to make Fish Pulao
- For a vegetarian version of Fish Pulao recipe, replace the fish with paneer. You don’t have to cook the paneer like fish. Pan fry paneer till it turns golden. Later, add it in the recipe along with cooked rice, once the onion-tomato gravy is cooked.
Pre Cooking Step
Rinse the rice 2-3 times and soak in water for 15 minutes. Later, drain the water and keep the soaked rice aside.
Cut the fish pieces into medium size cubes and wash these pieces properly. Combine these pieces in a mixing bowl with salt, 1/2 tsp of turmeric powder, yogurt, 1/2 tsp of coriander powder and toss it well. Let it marinate for 15 minutes.
Add some oil in a pan and heat it. Shallow fry these marinade fish fillets in the pan till golden. Set it aside.
Take the similar pan in which you cooked rice and heat some oil in it. Add 1 bay leaf and sauté it for a minute. Add chopped onions, ginger garlic paste, and sauté it well. Allow it to cook till brown. Add tomatoes and give it a gentle stir and cook till the tomatoes get soft.
Add turmeric powder, coriander powder and red chili powder, garam masala, salt and stir it well. Once you see the oil starts separating at the edges, add fish pieces and gently mix it with the other mixture. Cover the pan and let it simmer for 5 minutes on low flame.
Add soaked rice in the pan and mix it well. Fry it for 2-3 minutes and add some butter and 3 cups of water, fried fish in the gravy and cover the pan with its lid. Let it cook for 5-7 on medium flame. Once the rice is cooked properly, and water is completely absorbed, turn off the flame.
Your fish pulao is ready, garnish with cashews and coriander leaves. Serve hot with raita.
|500 grams Fish Fillets|
|500 grams Rice|
|1 tsp Turmeric Powder|
|1 tsp Chili Powder|
|As per taste Salt|
|1 tsp Ginger|
|1 tsp Garlic|
|1/4 tsp Garam Masala Powder|
|1 cup Yogurt|
|1/4 cup Fresh Cream|
|1 tsp Coriander Powder|
|1 Bay leaf|
|2 tbsp Oil|
|1 tbsp Ghee|
|As per requirements Coriander Leaves|
|As per requirements Cashew Nuts|