Bengali Spiced Fish Pulao Recipe

About this recipe

A fragrant and flavorful Bengali-inspired fish pulao cooked with aromatic spices, basmati rice, and tender pieces of fish for a comforting yet protein-rich dinner.

Ingredients

• 1 Kg Red Onion 1kg
• NaN Tilda Long Grain Rice
• 300G Fish Said Fred Msc Big Cod Fillets
• 750 G Top-Op Table Salt Drums
• 100 G East End Garlic Powder

Instructions

1. 1. Rinse the basmati rice thoroughly under cold water and soak for 20 minutes.
2. 2. Clean the fish pieces and marinate them with turmeric powder and a pinch of salt for 10 minutes.
3. 3. Heat 1 tablespoon of vegetable oil in a pan and lightly fry the fish pieces until golden on both sides. Set them aside.
4. 4. In the same pan, add the remaining oil and temper with cumin seeds, bay leaves, cinnamon, cloves, and cardamom.
5. 5. Add finely sliced onions and sauté until golden brown, then mix in minced ginger and garlic.
6. 6. Stir in chopped tomatoes, green chilies, turmeric, and garam masala, cooking until the tomatoes break down.
7. 7. Drain the soaked rice and add it to the pan, gently stirring to coat with the spices.
8. 8. Pour in 400 ml of water, add salt, and bring the mixture to a boil.
9. 9. Lower the heat, cover the pan, and let it simmer for 10 minutes until the rice is nearly cooked.
10. 10. Place the fried fish pieces gently on top of the rice, cover again, and cook for another 5 minutes.
11. 11. Turn off the heat and let the pulao rest for 5 minutes undisturbed for the flavors to meld.
12. 12. Garnish with freshly chopped coriander leaves before serving hot.