Fish Pulao is one of those comfort dishes that brings the whole family together around the dinner table. There’s something magical about the way tender king fish mingles with fragrant basmati rice and warm spices. I love how this dish fills my kitchen with the most amazing smells while it cooks. The best part? Everything comes together in one pot, making cleanup a breeze. This recipe has been my go-to when I want to impress guests without spending hours in the kitchen.
About the Recipe
This Fish Pulao recipe is a real winner for busy home cooks who want something special. You get restaurant-quality flavors without any fancy techniques or hard-to-find ingredients. The king fish stays beautifully flaky while the rice absorbs all those wonderful spice flavors. What makes this recipe stand out is how the pressure cooking method locks in all the moisture and taste. It’s also budget-friendly since fish pulao stretches a good amount of protein across several servings.
Why You’ll Love This Recipe
You’ll fall in love with how this Fish Pulao brings together so many amazing flavors in one dish. The ground spice paste creates a deep, rich base that coats every grain of rice. The fish becomes incredibly tender and flaky, almost melting in your mouth. I really appreciate how forgiving this recipe is – even if you’re new to cooking fish, the pressure cooking method prevents overcooking. Plus, it’s a complete meal on its own. You don’t need much else on the side except maybe some raita and pickles.
Fish Pulao
Cooking Tips
Don’t skip the step of salting the fish beforehand – it helps remove excess moisture and firms up the flesh. When frying the fish, cook it only halfway since it will finish cooking in the pressure cooker. Make sure your ground spice paste is smooth for the best texture. Use good quality basmati rice for the fluffiest results. Keep an eye on the water level when adding the gravy to the rice.
Serving and Storing Suggestions
This recipe serves 4-6 people generously and takes about 45 minutes from start to finish. Serve hot with cucumber raita, boiled eggs, and some spicy pickle on the side. Store leftovers in the fridge for up to 2 days. Reheat gently with a splash of water to prevent drying out. The flavors actually get better the next day.
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Nutrient Benefits
King fish provides excellent protein and omega-3 fatty acids that are great for heart health. Basmati rice gives you energy-boosting carbohydrates while the whole spices add antioxidants. The ginger and garlic support digestion and immunity. This balanced meal offers good protein, healthy fats, and complex carbs all in one delicious dish that nourishes your family.
Fish Pulao
Ingredients
- 1 kg Vanjaram Meen (King Fish, chopped, cleaned, washed)
- 250 gms Ghee - 250 gms
- 500 gms Basmati Rice - 500 gms
- 150 gms Onions (chopped)
- 4 Cardamoms
- 4 Cloves
- 1/2 tsp Gasa Gasa
- 5 Tomatoes (chopped)
- 6 Green Chillies (sliced)
- Ginger (a small piece, peeled)
- 1/2 tsp Cumin Seeds
- 1 tsp Black Peppercorns
- 2 1/2 tsp Red Chilli Powder
- 4 tsp Coriander Powder
- Salt as per taste
- Oil as required
Instructions
- Grind together the ginger, gasa gasa, peppercorns and cumin seeds.
- Sprinkle salt on the fish pieces and keep aside for 5 minutes.
- Heat little oil in a pan.
- Fry the fish pieces till half done.
- Remove and keep aside in a warm place.
- Add some more oil to the pan.
- Add the onions, red chilli powder, coriander powder, green chillies, tomatoes and ground paste.
- SAute well for 3 to 4 minutes.
- Add enough water and bring to a boil.
- Add the fish pieces and reduce flame to low.
- After 10 minutes, switch off flame and transfer the fish pieces to a pressure pan.
- Add the rice and pour the gravy on top.
- Pressure cook for 2 to 3 minutes or until the rice is cooked and fish is tender/flaky.
- Remove and serve hot.
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Frequently Asked Questions
Can I use other types of fish for this pulao?
Yes, you can use firm white fish like pomfret, rohu, or even salmon. Just make sure the fish is firm enough to hold its shape during pressure cooking and doesn’t break apart easily.
What if I don’t have a pressure cooker?
You can cook this in a heavy-bottomed pot with a tight lid. After adding the rice and gravy, cover and cook on low heat for 20-25 minutes until the rice is tender and fish is cooked through.
How do I prevent the fish from breaking while cooking?
Salt the fish pieces and let them sit for 5 minutes before frying. This helps firm up the flesh. Also, handle the fish gently and don’t overcook during the initial frying step.
Can I make this dish ahead of time?
Yes, you can prepare the spice paste and fry the fish a few hours ahead. Store them separately in the fridge. When ready to serve, proceed with the rice cooking steps for the freshest taste.
