FISH PULAO

Preparation Method :

• Heat a griddle (tawa) and dry roast the coconut, poppy seeds, mustard seeds, and onions (with skin) individually, until each emits its unique aroma and is lightly coloured.
• Put in a blender, add enough water and pulse into a moist but coarse paste.
• Grind the green coriander, mint, and green chillies to a paste.
• Put the two pastes in a bowl. Add ginger paste, garlic paste, yoghurt, red chilli and cumin powders, salt, and lemon juice; mix well.
• Evenly rub the fish chunks with this mixture and keep aside for 10 minutes.
• Spread the ghee in a flat pan or pot, place the marinated fish along with the marinade.
• Add green cardamom, clove, cinnamon, nutmeg, and black cumin powders; add boiling water cover with a lid and cook on dum over very low heat for 8-10 minutes.
• Uncover, drain the excess fat and adjust the seasoning. Place on top of the cooked rice, gently scooping out the rice to cover the fish pieces.
• Pour the gravy all over, cover and place on a hot griddle to finish for about 5 minutes. Serve hot.