Nafeesa Saleh

2 years ago | 1 minute to read

Fish pulao

01:00

Nonveg

452kcal

Protein

26gm

Fat

22gm

Carbs

37gm

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

Direction

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 10 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 5gm 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 5gm 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 3-4 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 100ml water in the pot and cover the lid. Let it cook for about 15-20 minutes. Enjoy!

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