Ingredients :
Bhetki Fish 1Medium size
Rice (basmati) 2 cups
Ginger 1 inch piece
Garlic 5 pods
Cumin seeds 1 tsp
Ghee(clarified butter) 4 tbsp
Onion 3 medium size
Garam masala powder 1 tsp
Coriander powder 1 tbsp
Red chilly powder 1 tsp
Turmeric powder as required
Salt as per taste
Tomato(chopped) 1 medium size
Wheat flour 1 cup
Method :
I use Bhetki Maach fillets as its easier to cut into cubes.
Cut the fish into cube pieces.
Wash the rice well and keep it soaked in water for half an hour. Drain and keep aside.
Grind the ginger, garlic and cumin into paste.
Chop the tomatoes into small equal pieces.
Grate the onion.
Knead the wheat flour into a soft dough and keep it covered with a wet cloth for use later.
Heat a pan and add ghee. Fry the onion till golden. Add the tomato and keep frying. Then add the ginger, garlic and cumin paste, coriander powder, chilly powder and turmeric powder. Saute a bit. Add the fish pieces and saute. Add a little water and salt. When the fish is cooked, remove the pan and keep aside. Remove the fish pieces from the gravy on to a plate. Divide the gravy into two parts. Keep one part aside.
Heat 4 cups of water in a large pan. When the water boils, add the gravy and add the rice as well. Cover and cook on low flame till the rice is soft.
Now place the fish pieces all over the rice and cover the pieces with gravy. Put a lid on the pan. Seal the cover with dough.
Place a large vessel of water to boil on gas flame . When the water is boiling place the sealed rice pan on it and let it cook for 15 minutes. Then after 15 minutes put the gas flame off, remove the dough from the pan, uncover and serve the fish pulao. This dish has to be served hot.
If desired, it can be put in the oven for 5-7 minutes at 180 degrees, instead of the water process.
Bhetki Fish 1Medium size
Rice (basmati) 2 cups
Ginger 1 inch piece
Garlic 5 pods
Cumin seeds 1 tsp
Ghee(clarified butter) 4 tbsp
Onion 3 medium size
Garam masala powder 1 tsp
Coriander powder 1 tbsp
Red chilly powder 1 tsp
Turmeric powder as required
Salt as per taste
Tomato(chopped) 1 medium size
Wheat flour 1 cup
Method :
I use Bhetki Maach fillets as its easier to cut into cubes.
Cut the fish into cube pieces.
Wash the rice well and keep it soaked in water for half an hour. Drain and keep aside.
Grind the ginger, garlic and cumin into paste.
Chop the tomatoes into small equal pieces.
Grate the onion.
Knead the wheat flour into a soft dough and keep it covered with a wet cloth for use later.
Heat a pan and add ghee. Fry the onion till golden. Add the tomato and keep frying. Then add the ginger, garlic and cumin paste, coriander powder, chilly powder and turmeric powder. Saute a bit. Add the fish pieces and saute. Add a little water and salt. When the fish is cooked, remove the pan and keep aside. Remove the fish pieces from the gravy on to a plate. Divide the gravy into two parts. Keep one part aside.
Heat 4 cups of water in a large pan. When the water boils, add the gravy and add the rice as well. Cover and cook on low flame till the rice is soft.
Now place the fish pieces all over the rice and cover the pieces with gravy. Put a lid on the pan. Seal the cover with dough.
Place a large vessel of water to boil on gas flame . When the water is boiling place the sealed rice pan on it and let it cook for 15 minutes. Then after 15 minutes put the gas flame off, remove the dough from the pan, uncover and serve the fish pulao. This dish has to be served hot.
If desired, it can be put in the oven for 5-7 minutes at 180 degrees, instead of the water process.
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