Fish Pulao Recipe | indian style Fish Pulao | Chef Amrita Rai Chand | easy Recipe Fish Pulao
2.9 هزار بار بازدید -
4 ماه پیش
-
In this video, we are
In this video, we are taking the traditional fish pulao recipe and giving it a fun and delicious twist! Watch as we combine fragrant rice, flavorful spices, and succulent fish to create a dish that is both crazy and delicious. Whether you're a seafood lover or just looking to try something new, this fish pulao recipe with a twist is sure to impress your taste buds. Join us in the kitchen and learn how to make this mouthwatering dish that will become a new favorite in your recipe collection!
For Episode 15 of Mere Ghar ka Khana, I am going to show you how to make Fish Pulao in just 15 minutes!
This quick and easy recipe is perfect for busy weeknights when you need a satisfying meal in a hurry.
Click here to see my fish Fry & Bihari Style Dal Recipe: How to Make Fish Fry & Bihari Style D...
Checkout some Amazing Punjabi Style Recipes for Baisakhi: Punjabi Recipes
For The Fish Stock
Ingredients:
Fish bones - 250 gm
Water- 4 cups
Cinnamon - 1 inch
Black peppercorn- 5-6
Cloves - 3-4
Bay leaf - 1
Garlic cloves - 3
Method:-
1. In a stock pot, add fish bones to water(at room temperature) along with all the mentioned ingredients and allow it start heating and come to a very gentle simmer on a very low flame.
2. Remove the scum (impurities) which comes up on the surface with the help of a skimmer.
3. Once done, strain it with a fine strainer and keep aside the liquid aside.
For The Fish Marination:
Ingredients
Rawas Fish fillets(sliced into medium pieces) - 450 gm
Ginger garlic paste - 1 tbsp
Salt - to taste
Coriander powder - 1 tbsp
Turmeric powder - ½ tsp
Red chilli powder - 1 tsp
Black Pepper powder - a pinch
Chaat masala - a pinch
Lemon juice - of a half lemon
Oil- 1 tsp
Method:-
1. In a large mixing bowl, add all the ingredients of the marinade and mix to make a smooth paste.
2. Add the fish pieces into the bowl or the marination & gently marinate all the pieces. Keep aside.
For The Fish Pulao
Ingredients
Marinated fish - half of the fish quantity
Basmati rice - 1 cup (washed & soaked for 30 mins)
Ghee- 2 tbsp
Cumin seeds - ½ tsp
Cinnamon stick - 1 inch
Black peppercorn- 6-7
Cloves - 3
Star Anise - 1
Black cardamom pod - 1
Green cardamom pods- 3
Bay leaf - 1
Onion (sliced) - 3 (medium)
Green chilli - 2
Ginger Garlic paste - 1 tbsp
Tomato (sliced)- 2 (medium)
Salt - to taste
Turmeric powder - ½ tsp
Coriander powder - 1 tsp
Garam masala - ½ tsp
Capsicum (diced) - 1 (medium)
Fish stock- 1 cup
Method:-
1. Heat ghee in a pressure cooker, add cumin seeds, let it splutter.
2. Then add all the whole spices and allow them to get fragrant
3. Now add the sliced onions and sauté till they turn golden brown.
4. Follow this up with green chillies and then the ginger garlic paste. Cook till the raw smell disappears.(Sprinkle a little water if the masala sticks to the bottom)
5. Now add tomatoes and cook till they soften slightly.
6. Season with salt and add the rest of the dry masala powders. Give everything a good mix.
7. Now add the marinated fish and give it a gentle mix.
8. Next goes in the capsicum.
9. Add then the soaked rice. Give it a gentle mix again.
10. Add the fish stock, give it a stir, close the pressure cooker with the lid and give just ONE whistle on a high flame.
11. Immediately turn the flame off keep the cooker aside till the pressure is released.
12. At this point sear the balance marinated fish slices in hot oil in a pan and keep ready.
13. The moment you feel that almost all the pressure has released, pull up the whistle to release any residual pressure and open the lid.
14. Scoop out the pulao gently with a flat ladle, (from down up) on a serving platter. Place the seared fish atop and serve immediately with a side of mirchi ka saalan and salad.
Subscribe to Amrita Raichand: Chef & Beyond @chef_amrita_raichand
Follow Me on Social Media:
Twitter: amritaraichand
Facebook: amritaraichand
Instagram: amritaraichand
For Episode 15 of Mere Ghar ka Khana, I am going to show you how to make Fish Pulao in just 15 minutes!
This quick and easy recipe is perfect for busy weeknights when you need a satisfying meal in a hurry.
Click here to see my fish Fry & Bihari Style Dal Recipe: How to Make Fish Fry & Bihari Style D...
Checkout some Amazing Punjabi Style Recipes for Baisakhi: Punjabi Recipes
For The Fish Stock
Ingredients:
Fish bones - 250 gm
Water- 4 cups
Cinnamon - 1 inch
Black peppercorn- 5-6
Cloves - 3-4
Bay leaf - 1
Garlic cloves - 3
Method:-
1. In a stock pot, add fish bones to water(at room temperature) along with all the mentioned ingredients and allow it start heating and come to a very gentle simmer on a very low flame.
2. Remove the scum (impurities) which comes up on the surface with the help of a skimmer.
3. Once done, strain it with a fine strainer and keep aside the liquid aside.
For The Fish Marination:
Ingredients
Rawas Fish fillets(sliced into medium pieces) - 450 gm
Ginger garlic paste - 1 tbsp
Salt - to taste
Coriander powder - 1 tbsp
Turmeric powder - ½ tsp
Red chilli powder - 1 tsp
Black Pepper powder - a pinch
Chaat masala - a pinch
Lemon juice - of a half lemon
Oil- 1 tsp
Method:-
1. In a large mixing bowl, add all the ingredients of the marinade and mix to make a smooth paste.
2. Add the fish pieces into the bowl or the marination & gently marinate all the pieces. Keep aside.
For The Fish Pulao
Ingredients
Marinated fish - half of the fish quantity
Basmati rice - 1 cup (washed & soaked for 30 mins)
Ghee- 2 tbsp
Cumin seeds - ½ tsp
Cinnamon stick - 1 inch
Black peppercorn- 6-7
Cloves - 3
Star Anise - 1
Black cardamom pod - 1
Green cardamom pods- 3
Bay leaf - 1
Onion (sliced) - 3 (medium)
Green chilli - 2
Ginger Garlic paste - 1 tbsp
Tomato (sliced)- 2 (medium)
Salt - to taste
Turmeric powder - ½ tsp
Coriander powder - 1 tsp
Garam masala - ½ tsp
Capsicum (diced) - 1 (medium)
Fish stock- 1 cup
Method:-
1. Heat ghee in a pressure cooker, add cumin seeds, let it splutter.
2. Then add all the whole spices and allow them to get fragrant
3. Now add the sliced onions and sauté till they turn golden brown.
4. Follow this up with green chillies and then the ginger garlic paste. Cook till the raw smell disappears.(Sprinkle a little water if the masala sticks to the bottom)
5. Now add tomatoes and cook till they soften slightly.
6. Season with salt and add the rest of the dry masala powders. Give everything a good mix.
7. Now add the marinated fish and give it a gentle mix.
8. Next goes in the capsicum.
9. Add then the soaked rice. Give it a gentle mix again.
10. Add the fish stock, give it a stir, close the pressure cooker with the lid and give just ONE whistle on a high flame.
11. Immediately turn the flame off keep the cooker aside till the pressure is released.
12. At this point sear the balance marinated fish slices in hot oil in a pan and keep ready.
13. The moment you feel that almost all the pressure has released, pull up the whistle to release any residual pressure and open the lid.
14. Scoop out the pulao gently with a flat ladle, (from down up) on a serving platter. Place the seared fish atop and serve immediately with a side of mirchi ka saalan and salad.
Subscribe to Amrita Raichand: Chef & Beyond @chef_amrita_raichand
Follow Me on Social Media:
Twitter: amritaraichand
Facebook: amritaraichand
Instagram: amritaraichand
4 ماه پیش
در تاریخ 1403/01/24 منتشر شده
است.
2,969
بـار بازدید شده