How to Make Indian Fish Pulao

Indian Fish Pulao is a delightful dish that combines fragrant rice with tender fish and spices. This one-pot meal is not only easy to prepare but also a wholesome treat for seafood lovers. Follow this simple recipe to enjoy a flavorful Indian fish pulao at home.

Ingredients

2 cups basmati rice
500 grams fish (preferably boneless, like tilapia or cod)
1 large onion, finely sliced
2 tomatoes, chopped
1 tablespoon ginger-garlic paste
2-3 green chilies, slit
1/2 cup yogurt
1/4 cup fresh coriander leaves, chopped
1/4 cup fresh mint leaves, chopped
4 cups water
2-3 tablespoons oil or ghee
Whole spices (1 bay leaf, 4-5 green cardamom, 4-5 cloves, 1-inch cinnamon stick)
Salt, to taste

Instructions

Step 1: Prepare the Fish

Start by marinating the fish. In a bowl, combine the fish pieces with yogurt, ginger-garlic paste, salt, and half of the chopped coriander and mint leaves. Let it marinate for at least 30 minutes. This enhances the flavor and keeps the fish moist during cooking.

Step 2: Cook the Rice

Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain. In a large pot, bring 4 cups of water to a boil and add the soaked rice. Cook until the rice is about 70% done, then drain and set aside.

Step 3: Sauté the Aromatics

In the same pot, heat oil or ghee over medium heat. Add the whole spices (bay leaf, cardamom, cloves, cinnamon) and sauté for a minute until fragrant. Then, add the sliced onions and cook until golden brown.

Step 4: Add Tomatoes and Chilies

Next, add the chopped tomatoes and slit green chilies to the pot. Cook until the tomatoes soften and start to break down. Stir in the marinated fish and cook for about 5-7 minutes until the fish is cooked through.

Step 5: Layer the Pulao

Once the fish is cooked, gently layer the partially cooked rice over the fish mixture. Sprinkle the remaining coriander and mint leaves on top. Drizzle a little more ghee and season with salt to taste.

Step 6: Final Cooking

Cover the pot with a tight-fitting lid and reduce the heat to low. Let it cook on low heat for about 15-20 minutes to allow the flavors to meld together and the rice to finish cooking. This process is known as "dum" cooking.

Step 7: Serve

Once done, gently fluff the fish pulao with a fork. Serve hot with raita (yogurt sauce) or a salad on the side for a complete meal.

Tips for the Perfect Fish Pulao

Use fresh fish for the best flavor and texture.
Adjust the number of green chilies based on your spice preference.
For added richness, you can use coconut milk instead of water.
Letting the pulao rest for a few minutes before serving helps the flavors develop.

Enjoy your delicious Indian Fish Pulao, a dish that brings together the essence of Indian flavors and the tenderness of fish in a delightful way!