Recipes
non-veg
Fish pulao
By Nafeesa Saleh
⏳ Prep Time: 60 minute
02 Jan 2020
Nutritional Overview
Calories
452.6 kcal
Protein
26 gm
Carbs
37.2 gm
Fats
22.2 gm
Ingredients
Fish- 100gm
Rice- 30gm
Pigeon peas- 20gm
Potatoes- 40gm
Tomato- 50gm
Ginger root- 5gm
Garlic- 5gm
Long capsicum- 1 to 2
Oilve oil- 10gm
Cumin seeds, turmeric powder, cumin powder, red chilly powder, cloves & cardamom(1to2)
Mint leaves- 4gm
Method
Step 1
Soak the pigeon peas in warm water for about half hour or overnight.
Step 2
Boil it in a skillet adding salt,water and turmeric powder until it becomes medium soft or for about minutes. Strain out the water and retain the boiled the peas
Step 3
Marinate the fish pieces with ginger-garlic paste, turmeric powder, red chilly powder, cumin powder and roast it in a pan, adding gm oil, until its golden brown on both the sides and keep it aside
Step 4
Boil the basmati rice, adding water and salt until it's medium soft. strain out water and keep aside the rice.
Step 5
Boil the potatoes, take out its skin, cut it into pieces and keep it aside
Step 6
Now, in a skillet, add another gm oil, cumin seeds, cloves and cardamom and let it splutter. Afterwards, add the boiled potatoes and roast it until it gets golden brown.
Step 7
Thereafter, add pigeon peas, chopped tomatoes and capsicum and let all saute for - minutes. Then add fish pieces into it and mix all lightly.
Step 8
In a pot, spread the bottom layer of rice. On it, layer out the above step mixture and mint leaves.
Step 9
Then for remaining rice, add a pinch of saffron colour in water and mix rice in it to get the coloured rice.
Step 10
Layer it at the top. Add ml water in the pot and cover the lid. Let it cook for about - minutes. Enjoy!
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