I am not sure why this recipe was not on the blog yet. My brother and I absolutely love this fish pulav. My pachi (aayi’s sister) makes a delicious pulav and a fish gravy that goes with it. It was a regular whenever we visited her in Belgaum. A perfectly cooked rice is layered with cooked fish to make a delicious pulav (I think it can even be called biryani). I will post the gravy some other time.
After a very long time, we found some Spanish mackerel (which looks and tastes like our Indian King fish/Seer fish/Surmai/Iswan, I thought both of these are same, but not very sure) in Whole foods. They never used to carry this fish before, but from 2 weeks, they are carrying it. Well, I can’t say how happy I am to see one of our favorite fishes here. We used to get them from Chinese store before, but 80% of the time, it was spoiled. So after a while we stopped going to that store. Now, I am happy that Whole foods is carrying it, so far, I have found that all the fishes that we buy from here are very fresh and good. Though it is bit expensive, I am okay to spend some extra bucks for good food items.
Last week when I bought this Spanish meckeral, two things came to my mind. First was my brother’s masala fry and another was this pulav. It came out very well.
Fish preparation: 1/2 lb (0.22 kgs) fish fillets A pinch turmeric 1 tea spn chilli powder 2-3 cloves 1″ cinnamon 1 tea spn ginger 1 tea spn garlic Salt
Method: Grind ginger-garlic, cloves, cinnamon and apply to fish pieces. Add about 2 cups water and salt. Cook till fish is done. Take out the fish pieces (preserve the water, this is used for cooking rice as it has all spices in it). Remove the skin and bones. Keep aside.
Rice preparation: 1 cup basmati rice 1 tea spn ginger(finaly chopped or paste) 1 tea spn garlic (finaly chopped or paste) 1/2 cup chopped onion Oil Salt
Method: Heat oil and fry onion, ginger, garlic. When they turn brownish. Add rice and fry it for few minutes. Now add the water which was used earlier to cook fish – it is important to use the same water as it has all the spice and flavors. Add salt and if needed add more water and cook it till done. In a thick bottomed pan, Take 1/3rd of rice, add 1/2 the amount of fish. Then add another 1/3rd of rice, followed by remaining fish and then remaining rice. Close the lid and let it cook for few minutes on medium-low flame. (I keep the pan on a tava, which gives a thick base). Serve hot.
Serves : 2-3 Preparation time : 45mins
PS: I added some chopped tomatoes after I fried onions. Also, included some coriander-cumin powder while frying onions. I also garnished with coriander leaves.
I had many requests for this recipe for last couple of months. Many times I thought of posting my version of tomato rice, but it is way too simple and I was not sure if I wanted it here. Then I remembered my friend Poornima’s tomato rice. She used to bring it in her lunch box, when we were in Bangalore, and I used to love it very much, like all other dishes she used to carry in her box. I don’t know why I did not ask her the recipe then, or probably I had asked and completely forgotten it. So, few days ago, I called her up and asked for the recipe. She gave me many different recipes along with this, which I need to try in coming days.
Unlike my version of tomato rice, her version has many spices in it. It is a very fragrant rice with a distinct tomato flavor. The first time I made it, I went overboard with spices and it tasted like a pulav but not like tomato rice. So when I made it today, for a small get together at home, I reduced the spices, I made the rice in a thick bottomed pan (like I make any other pulavs) and did not use pressure cooker. It came out perfect, just like I remembered from Poornima’s lunchbox. Thanks a lot for the recipe dear.
It is my personal opinion that any kind of rice items work best when made in a thick bottomed pan compared to pressure cooker. One big advantage is, I can start with less water and add more if required. My aayi always made her pulavs like this. But this needs a little patience – the dish needs to be cooked on a medium or low flame and you should not mix it again and again. Let it cook undisturbed and you find the best dish with each grain separate. Though I use pressure cooker extensively in my cooking, this is one place where I always avoid it.
Check other tomato rice versions from Jai & Bee , Shyamala , Maya
Ingredients: 2 cups rice 3/4 cup onion 2 cups tomato 1/4 cup potato 2 and 1/2 tea spn chopped ginger 2 tea spn chopped garlic 1 tea spn urad dal 1/2 tea spn channa dal 4-5 cloves 1″ cinnamon 1/2 tea spn sesame seeds 3/4 tea spn coriander seeds 1/2 tea spn cumin seeds 3 red chillies 1 tea spn mustard seeds 9-10 curry leaves 1/2 tea spn cumin seeds 1 tbl spn dried coconut Ghee/oil Salt
Method: Heat oil and add cloves, cinnamon, channa dal, urad da l, coriander seeds, 1/2 tea spn cumin seeds, red chillies, coconut, sesame seeds. Fry for a min and grind to a powder. Now heat some oil and add onion, 2 tea spn ginger, garlic till onions turn brownish. Add 1 and 1/2 cup tomato, salt and cook for few minutes. Grind to a paste. Heat oil and add 1/2 tea spn mustard, 1/4 tea spn cumin seeds , 4-5 curry leaves, remaining ginger. Add rice and fry for few minutes. � Add the paste, powder and fry for few minutes. Add water (about twice the amount of rice). Now add potatoes and let it cook. When the rice is half done, add remaining tomatoes. Cook till rice is done. Heat ghee and add remaining mustard seeds, cumin seeds, curry leaves. Add the seasoning to the rice.(This second seasoning increases the aroma of the dish)
Serves : 5-6 Preparation time : 45mins
PS: The measurements given for spices and tomato are approximations only. Please change them according to individual taste.
