Machli Pulao (Fish Pulao)

Chef: Zubaida Tariq

Ingredients

Pomfret:      1 1/2 kg, cut into pieces
Rice:      1 kg, soak for 15 minutes
Onion:      4 medium, finely slices
Ginger, garlic paste:      1 tbsp
Garam masala:      1 tsp
Black cumin seeds:      1 tsp,
Cumin seeds:      1 tsp,  roasted and powdered
Turmeric:      1 tsp
Curry patta:      2 - 3 leaves
Lemons:      4
White vinegar:      1/2 cup, 1 tbsp
Oil:      1 cup
Salt:      to taste
Water



Recipy

1. Marinate the fish in a quarter cup vinegar and 1 tbsp of salt for ten minuts.

2. Wash in cool water.

3. Combine the remaining vinegar with turmeric, salt, and juice of three lemons, pour over the fish and set aside.

4. Heat oil in a large, shallow pan, fry onions till golden brown.

5. Remove half to kitchen paper.

6. To the remaining onions add ginger garlic paste, green chillies, caraway and cumin seeds and garam masala.

7. Stir and cook for a few minuts, add the juice of 1 lemon and 2 cups of water.

8. Bring to boil.

9. Drain rice and add 1 tbsp of vinegar, salt and enough water to cover the rice and cook till done.

10. While the rice is cooking deep fry the fish in a karahi till brown.

11. Remove and place on top of cooked rice, sprinkle with  fried onions and juice of 1/2 a lemon.

12. Place the pan on a tawa placed on low heat for a few minuts.

13. To serve remove fish pieces, take out the rice in a dish and place fish on top.









Tip - To salt fish evenly sprinkle with salt and ajwain before washing it, for two hours. Then wash in cool water.