Sorry for the delay. While we are on the biryani/pulao/CKP subject, here is my Gran's pomphret pulao recipe. Few flavors that tend to rule CKP cooking are garlic (loads of it), coconut milk and tamarind (not used in this recipe). This pulao ends up very delicately flavored and spiced and absolutely delicious. Hope you enjoy!
1. Fish substitutes can be Surmai (sub: king fish) or Rahu. Best with Pomphret (sub: Pompano) though...
2. I tend to use 1.25 cups of rice to a pound of meat now. Use this ratio at your own discretion. rice to liquid ratio is 1:2.
3. This recipe is for 1.5 kg of fish (apologies for being all over the place with measuring units). Marinade for an hour with haldi, laal mirchi to taste (remember this will be the heat required for fish and rice), 2 tsp ginger, 2tsp garlic, 2 tsp dhania pdr, salt.
4. In a coffee grinder make a powder of 15 green elaichis and 3 tsp shah jeera. Reserve.
5. Chop lengthwise 4-5 med sized onions and brown. Reserve.
6. After marinating time is done clean fish of excess marinade (reserve the marinade. removing the excess marinade from fish surface allows the fish to brown a bit instead of boiling in the marinade) and lightly fry. Do not fully cook. Remove fish and reserve.
7. In the same bartan, fry the excess marinade and add 1/2 cup coconut milk + water combination+ salt enough to cook the rice (rice water combo is 1:2. Do not overdo the coconut milk - a light flavor is what is needed). Bring to boil.
8. In a separate bartan lightly bhuno the rice (soaked for 30 mins) in ghee, cloves and cinnamon. Cook rice in the liquid prepared in (7) above. Once cooked, spread on a tray and let rice cool.
9. In a thick bottom pan spread ghee with fingers and line the bottom with tej patta.
10. 1st layer is rice, sprinkle the browned onions over the rice and a few pieces of fish. Sprinkle generous portion of the masala prepared in step 4 over the fish pieces. Repeat.
11. Cover rice with a moist cheese cloth. Close with tightly fitting lid and give dum for approx 15 mins till the pulao begins to steam.
12. Careful while serving - try and keep the fish pieces whole (my grandmother used to judge the quality of the pulao depending on flavor and whether the fish steaks ended up on the plate whole...
Edited by phodni, 17 February 2008 - 11:56 PM.