Sindhi Fish Pulao Recipe by Zubaida Tariq

Recipe Ingredients
Fresh water fish 1 kg
Onions 3/4 kg
Tomatoes 5
Red chillies crushed 2 tsp
Coriander seeds crushed 4 tbsp
Cumin seeds crushed 2 tbsp
Rice 1.5 kg
All-spice 1 tbsp
Turmeric powder 1 tsp
Ginger/garlic crushed 2 tbsp
Salt to taste
Oil 1.5 cup
Lemon juice as required
Green chillies as required

Recipe Method

Wash the fish (cut into pieces thoroughly and rub lemon juice onto it).
Fry sliced onions in oil till light brown.
Add ginger/garlic paste, all the spices, tomatoes (cut into pieces) and fry well.
Put fish pieces in it and sprinkle a little crushed coriander, cumin and salt and chillies to taste.
Pour 1.5 glass of water, cover with lid.
Cook the till water evaporates and oil appears on top.
Check if it is cooked with out breaking the fish.
Shift fish pieces and some gravy on a plate.
Garnish with green coriander leaves.

To prepare Rice:

Immerse basmiti rice in water.
Pour adequate oil, 1.5 tsp turmeric powder, some whole all-spice and fry lightly.
Add adequate water and bring to a boil.
Add is basmati rice (soaked earlier) and cook till most of the water dries.
Add in left gravy.
Cover tightly and cook on very low flame for 10-15 minutes.
Cut few green chillies lengthwise and put on the prepared rice besides the pieces of fish.