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PrintMACHHI JO PULAO
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a large frying pan. Add the onions and fry till golden brown.
- Stir in the yogurt continuously till the gravy starts to boil and the oil surfaces.
- Add the chopped tomatoes and fry for about 2 minutes.
- Add ginger - garlic, chilli - turmeric powder with garam masala, bay leaf, coriander powder and green chillies. Cook till you get thick gravy.
- Add the fish and simmer to low flame for about 3 - 5 minutes. Turn over the fish carefully and cook for another 2 minutes. Remove the fish and place in a flat dish.
- Add to the fish masala to the drained rice. Fry for about 2 minutes. Add hot water almost double the quantity of rice.
- Cook rice on medium flame for about 2 minutes and then on low flame for 10 minutes or until the rice is almost done with each grain separate.
- Place the fish over the rice, cover and cook on dum for about 10 minutes and serve hot on a large platter.
INGREDIENTS
- 750 grams long grain rice, rinsed, soaked and drained
- 1 kg river fish, Seer or Rahu with skin but scales removed and cut straight across into thick slices
- 150 grams onions, finely sliced
- 175 grams yogurt, whisked
- 75 grams tomatoes, finely chopped
- 100 ml Cooking oil
- Salt, to taste
- 1 teaspoon coriander powder
- 2 bay leaves
- 2 teaspoon crushed ginger
- 1 clove garlic, crushed
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 4 green chillies, slit
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