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Loading...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
Prep time
1hr
Serves
4
Difficulty
Easy
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
Pre Time
40min
Serves
2
Difficulty
Easy
Pre Time
2hr
Serves
8
Difficulty
Easy
Pre Time
0hr 25min
Serves
3
Difficulty
Easy
Pre Time
15min
Serves
3
Difficulty
Easy
Pre Time
20min
Serves
1
Difficulty
Easy
Pre Time
30min
Serves
2
Difficulty
Easy
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