Oct 26, 2009

Maachi/Fish Pulao - Parsi Cuisine

Its the first time that I actually made something related to Parsi Cuisine, and that too I tried a hand since its dear Meera of Enjoy Indian Food, who's hosting her first event 'RCI-Parsi Cuisine'.
I was very happy with the outcome of this Pulao and best of all, its super easy and fast to make. I know for sure what to do with rice and fish next time. So, do try it.
I looked up in the links provided by Meera and here is the original recipe and the source for my dish. I have used Salmon fillets for this pulao.
Ingredients
Basmati Rice - 1 1/2 cups
Fish - 3 large fillets ( I used Salmon)
Green chillies,chopped - 3
Onions, sliced finely - 2 big
Cinnamon sticks - 1 inch piece
Green Cardamoms - 3
Turmeric powder - 1/4 tsp
Tomatoes, skinned and chopped - 1 large
Garlic cloves, ground - 2- 3 cloves
Cloves - 4
Cumin seeds - 1 tsp
Sugar - 1/2 tsp
Cilantro - 1/4 cup
Salt- to taste
Oil
Method
- Fry the onions golden brown. Remove about 2 onions for later use. In the remaining onions, add in chopped coriander, green chillies, garlic and turmeric allowing it to cook for a few minutes. - Add in chopped tomatoes, cook till pulpy, and then add in the fish pieces with about 4 cups of water. When the fish is nearly done, add chilli powder and sugar and allow to simmer till about 1/2 cup of gravy is remaining.
- In the meantime, boil the rice with salt, removing when half done. Drain off the water and cool.
- In a pan put the reserved fried onions with oil, on a slow fire and add in cinnamon sticks, cloves, cardamom and cummin seed which have been pounded slightly. Allow to simmer for a few minutes and remove off the fire.
- In a large pan, spread half the rice and layer with fish, fried onions with garam masala, fish gravy and then lastly another layer of rice which has been infused with saffron, topping it with very hot oil. Cover the pan and cook on a low fire for atleast 10 minutes. Mix all the palao together, cover and cook till rice is done.
Note :
- I used Salmon fillets and cut them into slightly bigger chunks.
- I have not used Saffron.
So, off this goes to Meera's 'RCI-Parsi Cuisine'. Wishing you great success in your first event Meera !
Regional Cuisine of India- RCI is the brainchild of Lakshmi of Veggie Cuisine.

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8 Comments:

Meera said...

Thanks so much, Maya for participating. I have bookmarked this lovely pullao. Thanks for your wishes.

Uj said...

Fish pulao.. never heard of this until today..most of the blogs that I visited today have new recipes :)

RAKS KITCHEN said...

Parsi cuisine everywhere! nice entry for the event!

Happy cook said...

Never ever had fish pulao, looks and sounds delicous.

Shama Nagarajan said...

lovely pulao..yummy delight

Priya said...

Delicious pulao, looks prefect for me..

Sukanya Ramkumar said...

Fish pulav looks so good. Nice recipe. YUM!. Really wanted to try this.

Purnima said...

Maya, the color looks great, appealing enough to know how delicious the taste might hv been! Tks for sharing, and truly all the very best to Meera for her very first event!