By Ujjainee Roy
February 16, 2024
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Bored of meaty biryanis? Why not try a fish pulao? Mahi Pulao is a Nawabi dish which is a favourite among seafood enthusiasts. It can be made with different kinds of seafood, and you can also stick to one variant if you want. The pulao is known for its robust flavours and hearty quality. Let's look at the recipe!
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– 500g mahi-mahi fish fillets – 2 cups basmati rice – 2 onions, thinly sliced – 2 tomatoes, finely chopped – 4-5 green chilies – 1/2 cup yogurt – 2 tbspns ginger-garlic paste – 1 teaspoon cumin seeds – 1 teaspoon coriander – 1/2 teaspoon turmeric – 1/2 teaspoon chili powder – 1/2 teaspoon garam masala – 1/4 cup chopped coriander – 1/4 cup chopped mint
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Marinate the fish cubes with lemon juice, turmeric powder, and salt. Set aside for 15-20 minutes. Heat oil or ghee in a large skillet or Dutch oven over medium heat. Add cumin seeds and sauté until they splutter.
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Add sliced onions and fry until golden brown. Then, add ginger-garlic paste and green chilies. Sauté for a few minutes until the raw aroma disappears. Add chopped tomatoes and cook until they turn soft and oil begins to separate.
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Stir in coriander powder, turmeric powder, red chili powder, and salt. Add marinated fish cubes to the skillet and gently mix with the masala. Cook for 3-4 minutes until the fish is partially cooked.
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In a separate pot, bring 4 cups of water to a boil. Add soaked rice and cook until it is 70% done. Drain the rice and keep aside. Spread a layer of half-cooked rice over the fish masala in the skillet. Sprinkle chopped coriander leaves and mint leaves on top.
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Pour yogurt evenly over the rice layer. Cover the skillet with a lid and let it cook on low heat for 10-12 minutes until the rice and fish are fully cooked and the flavors have melded together. Once done, gently fluff the pulao with a fork.
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Serve hot Mahi Pulao garnished with additional chopped coriander leaves and mint leaves.
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