Sindhi Fish Pulav

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It is better to use boneless fish in the pulav making it easier to eat, avoiding the hassle of having to dig into the bones. Avoid stirring the fishes once it is cooked to prevent breaking of the slices. Rotate the whole of the cooking pot instead of stirring.

Posted by Ria Samuel

Cooked 100

Saved 100

Comments 0

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Ingredients

  • Fish Fillet – 800 gms (boneless)
  • Onion – 4 medium sized finely sliceded
  • Tomato – 2 medium sized sliced
  • Green chilli – 2 to 3 slit
  • Coriander powder – 4 tsp
  • Chilli powder – 2 tsp
  • Turmeric powder- 1/2 tsp
  • Bay Leaf – 2
  • Basmati Rice – 1 and 1/2 cup
  • Salt to taste
  • Oil as required
  • Water as required

Preparation

Step1

Soak the basmati rice in warm water for half an hour. Drain the water and set aside the rice.

Step2

Heat oil in a cooking pot and sauté the onions until deep brown in colour for about 15 minutes.Then add the tomatoes, green chilli, and masala powder along with bay leaf. Stir and let it cook covered until the tomato melts in and oil begins to separat

Step3

Add the fish and salt into the masala along with 2 cups of water. Let the fish cook on low flame. Once cooked, scoop out the fish along with a little of the masala carefully so as to not break it.

Step4

Add about 1 cup of water (or just enough water for the basmati rice to cook) to the gravy along with basmati rice and let it cook covered. Adjust salt at this point

Step5

Roast the fish without oil in a pan until the gravy forms a coat over the fish – about 2 minutes on medium flame on both the sides

Step6

Serve the rice onto a plate/bowl and layer the fish slices on the top. Add a final garnish of coriander leaves

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