Bhetki Maacher Pulao ( Barramundi/Sea Bass Fish Pulao)

Barramundi Fish/Sea Bass Pulao or Bhetki Maacher Pulao is a recipe I tried for the first time. Though I have made Hilsa Fish Pulao before I was quite apprehensive about the outcome because Bhetki has a completely different flavour. I gave it a shot and the experiment came out to be astonishingly successful. This is such a brilliant, delectable, flavourful recipe that I’m not sure to have tasted something like this for quite sometime. You all will love it. Here’s the recipe…..

Bhetki Maacher Pulao

Bhetki Maacher Pulao

Bhetki Maacher Pulao

Bhetki Maacher Pulao

Bhetki Maacher Pulao

Bhetki Maacher Pulao

Recipe:

Ingredients:

• 500 gms Bhetki/ Barramundi fish pieces
• 2 cups of long grained aromatic Basmati rice
• 4 onions thinly sliced
• 2 large capsicums/green bell pepper chopped
• 4-5 green chillies chopped
• 2 bay leaves
• 5 green cardamoms
• 2 sticks of cinnamon
• 4 cloves
• 8-10 black peppercorns
• 12-14 cashew nuts
• 15 raisins
• A pinch of yellow food color
• 3 tsp of cornflour powder
• Salt n sugar to taste
• White oil as per requirement

Procedure:
 

First wash the rice and boil it till 80% done. Spread on a flat dish and let it cool. Wash the fish pieces and smear them with cornstarch and salt. Heat oil in a thick bottomed skillet and fry the fish golden brown take out and keep aside. Now pour some more oil if needed and add the whole garam masalas and peppercorns. Wait for the splutter and add the onions. Fry until golden brown. Now take out some of the fried onions for garnish. Add the green bell pepper and fry. Add the cashew and raisins and sauté for a few minutes more before adding the rice. In the mean time take a pinch of yellow food color and stir it with 2 tablespoons of water. Keep aside. Now add the rice, salt and sugar and the food color. Mix all of them really well. Add the fish pieces, cover them with rice. Now put a lid on the top and let it get cooked for 5-7 minutes on low flame. Turn Off the heat. Remove the lid and again stir the contents very delicately so as not to break the fish pieces. Sprinkle the fried onions and again cover it to give some standing time before serving……