Fish Pulao

It is an excellent idea to make Fish Pulao (another tasteful way to eat fish), as we usually make Chicken Pulao. 


Ingredients:

• Fish : 500gm (cut in small cubes)
• Basmati Rice : 2 cups (soaked for 1 hour)
• Onion : 1 small
• Garlic cloves : 4 (peeled and crushed)
• Fresh ginger paste : 1 tbsp
• Crushed red chilli : 1 tsp
• Turmeric powder : 1 tsp
• Salt : 2 tsp
• Cloves : 5
• Whole black pepper : 5
• Cinnamon stick : 1 small
• Whole black cardamon : 1
• Green chillies : 2 small
• Fresh lemon juice : 1 tbsp
• Cumin seeds : 1 tsp
• Garam masala (mixed spices) : 1 tsp
• Oil : as needed

Directions:

• Wash and cut the fish in small cubes.
• Heat oil in a wok and add onions into it. Stir fry them till golden brown.
• Switch off the stove. Add little water into onions and cover with the lid for a moment. Then stir it for a minute.
• Add garlic and ginger along with all the dry ingredients mentioned above.
• Add fish into it and stir it very softly on a high flame for 5 minutes.
• Then cover it for 5 minutes on a medium flame till fish become tender.
• Add yogurt into it and stir fry till yogurt is absorbed and oil comes out.
• Then add 3 and half cup of water into kettle and boil it.
• Put this boiling water and lemon juice into the fish mixture.
• Add rice into it and put the lid. Keep the lid slightly open by putting wooden spoon in the wok.
• When very little amount of water is left, then put tawa (flat pan) under the wok, take the flame to its 'minimum' level and cover the lid completely. 
• Set the alarm for ten minutes. After that fish pulao is ready to serve.

Notes:

1. I've using panga fish fillets in this recipe. This is very soft and odourless fish so i didn't need any ingredients to remove the smell of fish. But if you are using fish, which has smell then first put it in a salty water along with little gram flour for at-least 1 hour, then drain it and use it.
2. Stir fish very gently as you don't want it to break.