Fish Pulao

 

Fish Pulao

This is a simple and satisfying one pot meal of buttery rice and fresh fish. I used a combination of basa steaks and filleted tilapia to cater to my preference for bone-in fish and Hubby's preference for hassle-free filleted fish. Large discs of russet potatoes provide texture and wholesomeness to the dish.

This main dish uses a few, simple ingredients and comes together with little effort to produce a flavourful dish that goes well with fresh salad or raita.

Served with fresh
Tomatoes and Onions

Ingredients

2 cups Basmati rice, washed and soaked for 30 minutes

2 russet potatoes, unpeeled and boiled for 15 minutes

1 lb. Tilapia fillets, cut in bite-sized pieces

6 basa steaks or bone-in fish pieces

1 cup green peas

1 (4 oz.) tub Greek yogurt

1/2 tsp. turmeric powder

1 tsp. Kashmiri mirch powder/paprika

3 cinnamon sticks

3 brown cardamom pods

1/4 tsp. garam masala powder

salt to taste

3 large onions, sliced

4-5 small green chilies, sliced

1 tsp. ginger paste

1 tsp. garlic paste

1/2 cup deep-fried onions

1/4 cup vegetable oil

3-1/2 cups simmering chicken broth/water

Directions

1. Peel and cut boiled potatoes in thick discs and toss with a tsp. oil, salt, turmeric and paprika.
2. Toss fish pieces with salt, turmeric and paprika.
3. Whip yogurt with salt, ginger-garlic pastes, smear on fish and set aside to marinate for 30 minutes.
4. Drain rice and place in a colander to dry.
5. Heat oil over medium-high heat and fry fish on both sides until golden brown, reserving marinade for use later.
6. Remove fish from skillet and fry potatoes in the same oil until golden brown.
7. Remove potatoes from skillet and temper oil with cinnamon sticks and cardamom. 
8. Add sliced onions and stir-fry until translucent, add green chilies and stir-fry until skin blisters.
9. Return fish to skillet along with reserved marinade, reduce heat to medium and simmer for 5 minutes.
10. Return potatoes to skillet, coat with yogurt and spices and simmer for another 2 minutes.
11. Adjust salt to taste and add garam masala powder to gravy in skillet.
12. Remove fish and potatoes from gravy and set aside.
13. Scatter half the rice over gravy, layer with potatoes and half the fried onions.
14. Scatter remaining rice over potatoes and layer with peas, remaining fried onions and fish pieces.
15. Pour simmering broth/water around edges of rice, submerge rice and fish below water line, level to edges of skillet and bring to a boil.
16. Turn heat to lowest setting, cover skillet and leave to simmer for 25-30 minutes until rice cooks and all the liquid is absorbed.
17. Remove skillet from heat, but leave covered for 10-15 minutes before serving.

 Fluff with a fork and serve with salad or raita.