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Fish Pulao Recipe by Zubaida Tariq
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Fish Pulao Recipe by Zubaida Tariq
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
 

This Fish Pulao Recipe by Zubaida Tariq is the easiest of all forms of pulao's, as it is less time consuming yet delectable and highly pleasant to the taste buds. Do try it!

Course: Main Course
Cuisine: Bengali, Indian, Pakistani
Keyword: dinner, fish, pulao, Quick and Easy
Servings: 8
Chef: Zubaida Tariq
Ingredients
  • 1-1/2 kg  boneless fish
  • 1 kg basmati rice
  • 2 cups waters
  • 1 cup cooking oil
  • 1/2 cup vinegar
  • 4 onions finely chopped
  • 6 green chilies thinly sliced
  • 1 tbsp ginger garlic paste
  • 1 tsp turmeric powder
  • 1 tsp white cumin seeds
  • 1 tsp whole spice powder
  • 1 tsp black cumin seeds
  • 1 tsp white cumin seeds
  • salt to taste
Cooking Method
  1. Rinse rice with few changes of water then soak for 30 minutes.
  2. Add vinegar and salt in fish.
  3. Leave it for 10-15 minutes then wash fish with cold water.
  4. Pat dry.
  5. Marinate fish with turmeric powder, salt, vinegar and lemon juice.Place in a refrigerator for 30-40 minutes.
  6. Heat oil in a large skillet over medium high heat.Saute onion for 4-5 minutes or until golden brown.
  7. Take out half of the golden brown onion.
  8. Spread it over a newspaper or kitchen paper.Put ginger garlic paste in the skillet.
  9. Add green Chilli, white cumin seeds, black cumin seeds and allspice powder and roast it.
  10. Now add lemon juice and water in it.
  11. Bring to a boil then add rice, 1 tsp vinegar and salt.
  12. Cook for 10 minutes or until cooked thorough.
  13. Meanwhile, heat oil in a deep pan.
  14. Deep fry fish pieces for 10 minutes or until golden brown.
  15. Place fried fish pieces on the prepared rice.
  16. Sprinkle remaining fried onion and lemon juice on rice.
  17. Cook the rice on low heat or until steam rises.
  18. Fish Pulao is ready to serve.
Serving Suggestions

Serve with Salad or Raita.