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Paplet (Pomfret) no Pulao

Course Mains - Fish
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 8 people

Ingredients

For the Fish

  • 8 Pomfrets
  • 2 tsp Salt
  • 2 tsp Dhansak Masala
  • Juice of 1 Lemon
  • Oil for Shallow Frying

Pulao Masala

  • 50 gram Ghee
  • 6 Bay Leaf
  • 1 inch piece of Cinnamon
  • 5 Green Cardamoms
  • 5 Cloves
  • 2 Star Anise
  • 2 tsp Biryani Masala
  • 1 tbsp Ginger Garlic Paste
  • 0.5 tsp Coriander Seeds
  • 0.5 tsp Cumin Seeds
  • 5 Kashmiri Chillies
  • 2 tsp Salt
  • 300 gram Yogurt

Rice & Garnish

  • 750 gram Basmati Rice
  • 100 gram Ghee
  • 200 gram Fried Onions
  • 150 gram Fried Cashews

Instructions

For the Fish

  • Clean the pomfret, chopping off the head. You can either keep the pomfret whole or cut into 2 big pieces based on your preference
  • Marinate the pomfret in salt, lemon juice and dhansak masala, ideally overnight but otherwise atleast for a couple of hours
  • At the time of serving or just prior to that, shallow fry the pomfret. Make sure the oil is very hot so that the pomfret skin does not stick to the pan. Do not overcook - it only takes 2 or 3 minutes either side as pomfret is a very delicate fish

Pulao Masala

  • In a pan, add the ghee. Add in all the masala ingredients except for the salt and yogurt. Roast these until the aroma of the whole spices is released
  • In a food processor, blend together the roasted masala, yogurt and salt. If you plan on making the pulao later, you can make this spice blend and freeze it for upto 15 days as well.

Pulao Assembly

  • Cook the basmati rice until it is 3/4 cooked
  • Fry the fish as per the instruction above and set aside
  • In a pan, heat the ghee and add in the pulao masala. Once it is simmering, add in the rice and mix well. Use a silicon spatula when mixing to ensure the rice grain does not break. Check the rice for salt, adding more if needed. Cook until the rice is tender to eat.
  • To serve, in a big pot, add in the rice, fish oil and fried onion in layers. Just prior to serving, top the pulao with the fried pomfret
  • Garnish with the fried cashews and freshly chopped coriander. Serve with a raita of your choice or the traditional Dhansak Dal - the latter may be a bit too heavy on the palate so I recommend just the raita!