Fish pulav(Iswan pulav)

fish-pulav
I am not sure why this recipe was not on the blog yet. My brother and I absolutely love this fish pulav. My pachi (aayi’s sister) makes a delicious pulav and a fish gravy that goes with it. It was a regular whenever we visited her in Belgaum. A perfectly cooked rice is layered with cooked fish to make a delicious pulav (I think it can even be called biryani). I will post the gravy some other time.

After a very long time, we found some Spanish mackerel (which looks and tastes like our Indian King fish/Seer fish/Surmai/Iswan, I thought both of these are same, but not very sure) in Whole foods. They never used to carry this fish before, but from 2 weeks, they are carrying it. Well, I can’t say how happy I am to see one of our favorite fishes here. We used to get them from Chinese store before, but 80% of the time, it was spoiled. So after a while we stopped going to that store. Now, I am happy that Whole foods is carrying it, so far, I have found that all the fishes that we buy from here are very fresh and good. Though it is bit expensive, I am okay to spend some extra bucks for good food items.

Last week when I bought this Spanish meckeral, two things came to my mind. First was my brother’s masala fry and another was this pulav. It came out very well.

Fish preparation:
1/2 lb (0.22 kgs) fish fillets
A pinch turmeric
1 tea spn chilli powder
2-3 cloves
1″ cinnamon
1 tea spn ginger
1 tea spn garlic
Salt

Method:
Grind ginger-garlic, cloves, cinnamon and apply to fish pieces. Add about 2 cups water and salt. Cook till fish is done.
fish-pulav1
Take out the fish pieces (preserve the water, this is used for cooking rice as it has all spices in it).
fish-pulav2
Remove the skin and bones. Keep aside.
fish-pulav3

Rice preparation:
1 cup basmati rice
1 tea spn ginger(finaly chopped or paste)
1 tea spn garlic (finaly chopped or paste)
1/2 cup chopped onion
Oil
Salt

Method:
Heat oil and fry onion, ginger, garlic. When they turn brownish. Add rice and fry it for few minutes.
Now add the water which was used earlier to cook fish – it is important to use the same water as it has all the spice and flavors. Add salt and if needed add more water and cook it till done.
In a thick bottomed pan, Take 1/3rd of rice, add 1/2 the amount of fish. Then add another 1/3rd of rice, followed by remaining fish and then remaining rice. Close the lid and let it cook for few minutes on medium-low flame. (I keep the pan on a tava, which gives a thick base).
Serve hot.

Serves : 2-3
Preparation time : 45mins

PS: I added some chopped tomatoes after I fried onions. Also, included some coriander-cumin powder while frying onions. I also garnished with coriander leaves.

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