| Serves: 4
Cooking time (approx.): minutes
Style: Indian Non-Vegetarian
500 gram(s) firm fleshy fish sliced and cleaned
½ teaspoon(s) turmeric powder
1 large onion sliced
1 teaspoon(s) cumin seeds
1 teaspoon(s) coriander powder
1 teaspoon(s) cinnamon bits
4 each of cloves and cardamoms
1 dry red chilli(es) deseeded and broken
1 teaspoon(s) garam masala (hot spice mix)
2 cup(s) long-grain rice, preferably basmati
4 cup(s) water
2 tablespoon(s) ghee(clarified butter) / butter
salt to taste |
- Rub the fish with some salt and the turmeric powder. Keep aside. Heat half the ghee / butter in a heavy-bottomed pan and saute the fish slices on each side till they are half-cooked. Remove from pan. Heat the remaining ghee / butter in the same pan and fry the onions on medium heat for about 4 minutes or till the onions are brown but not burnt.
- Add the water and bring to boil. Add the cumin seeds, cloves, cardamoms, cinnamon, red chilli bits, coriander powder, rice and salt. Simmer on low heat for about 15 minutes or till all the water has evaporated and the rice is cooked but firm.
- In an oven-proof dish, arrange a layer of rice alternating with a layer of fish. Finish with a layer of rice and sprinkle garam masala on top. Cover and cook in a slow oven for about 15 minutes.
TIPS: - The browned onions can be kept aside and then arranged as a layer alternating with rice and fish. This will make the dish aromatic.
- Basmati is an aromatic long-grain rice variety. Any other long-grain rice would do as well.
Serve hot with: Spinach in Yoghurt (Palak Raita) |
