Machhi Pulao Recipe

Summary

CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Long grain rice1 Pound
 White fish fillets1 1⁄2 Pound
 Ground coriander1 Tablespoon
 Ground cumin2 Teaspoon
 Turmeric1⁄2 Teaspoon
 Fenugreek1⁄2 Teaspoon
 Ground ginger1 Pinch
 Oil4 Tablespoon
 Salt To Taste
 Onions2 Large, finely chopped
 Desiccated coconut2 Tablespoon
 Lemon juice1⁄2 Tablespoon (from 1/2 lemon)

Nutrition Facts

Serving size: Complete recipe

Calories 3299 Calories from Fat 888

% Daily Value*

Total Fat 102 g156.5%

Saturated Fat 26.2 g131.1%

Trans Fat 0 g

Cholesterol 450 mg

Sodium 1046.5 mg43.6%

Total Carbohydrates 440 g146.7%

Dietary Fiber 23 g92.2%

Sugars 28.9 g

Protein 162 g323.2%

Vitamin A 0.3% Vitamin C 90%

Calcium 72% Iron 71.5%

*Based on a 2000 Calorie diet

Directions

Wash the rice and leave it to soak in cold water for at least 1 hour.
Cut the fish into 2 inch pieces.
Mix the coriander, cumin, turmeric, fenugreek and ginger together.
Heat 2 tablespoons of the oil in a large frying pan (skillet) and fry the spice mixture for about 1 minute.
Then place the fish in the pan.
Pour in just enough water to cover the fish and add salt to taste.
Simmer until the fish is cooked, then remove it carefully with a fish slice and keep warm.
Reserve the liquid.
Meanwhile, fry the onions in the remaining oil until brown.
Drain the rice and add it to the onions.
Mix well, then add the reserved fish liquid, the coconut and lemon juice.
Simmer gently until the rice is cooked, adding extra water during cooking when necessary but make sure that when the rice is tender the liquid has been absorbed.
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