Fish Pulao
- 450 g (1 lb)
carp/hilsa
- ½ cup chopped
onion
- 2 teaspoons ground
ginger
- 1 teaspoons ground
garlic
- 1 teaspoons ground
coriander
- ½ teaspoons ground
turmeric
- ½ teaspoons chili powder
- ¼ cup yogurt
- 1 tablespoon lemon
juice
- 1 teaspoons sugar
- ¾ cup cooking
oil/ghee
- 6 green chilies,pared
- 450 g (1 lb) pulao rice
- Salt to taste
Heat oil in a saucepan.
Fry the onion light brown. Put in the ground spices mixed in ½ cup of water.
Stir and cook till oil separates. Add the fish, Salt and 1 cup of water. Cover
and cook over low heat for 3 minutes. Turn the fish and cook until oil separates.
Remove the pan from the heat. Take out the fish and return the pan on the
burner. Add the rice and stir-fry for 1 minute. Add 4 cup of water
bring to boil . cover and cook over low heat for 18-20 minutes.
 |
| Fish pulao |
Remove from heat. Take
out ¾ of the rice, layer the fish and rice alternately 2-3layer keeping rice on
the top. Cover and keep over very low heat for 10 minutes.
For more tasty, serve
hot with salad.
