Green Brown Rice Fish Pulao

About Green Brown Rice Fish Pulao

Ingredients

• Brown rice, ¾ cooked 1½ cups
• Boneless rawas fish fillets, diagonally sliced 200 gms
• Green chutney 1 cup
• Turmeric powder ½ tsp
• Salt to taste
• Lemon juice 2 tbsps
• Medum onion 1
• Medium tomato 1
• Olive oil 1 tsp
• Cinnamon 1 inch
• Cloves 3 to 4
• Coriander seeds ½ tbsp
• Black peppercorns 5 yo 6
• Bay leaf 1
• Green cardamoms 2 to 3
• Small onions, peeled 7 to 8
• Ladyfingers 7 to 8
• Spring onion bulbs 3 to 4
• Fresh coriander sprigs a few

How to Make Green Brown Rice Fish Pulao (Stepwise Photos)

Method

1. Take fish pieces in a bowl, add turmeric powder, salt and lemon juice, mix and set aside to marinate for 15 minutes.
2. Blend together onion and tomato in a blender to a fine puree.
3. Heat olive oil in a deep non-stick pan, add cinnamon, cloves, coriander seeds, peppercorns, bay leaf and cardamoms and saute for 2 minutes.
4. Add onion-tomato puree, ½ cup green chutney, small onions, ladyfingers and salt and mix well.
5. Place half the marinated fish pieces in the pan and layer with brown rice on top. Sprinkle some water.
6. Vertically halve spring onion bulbs and add half to the pan. Place the remaining fish pieces and drizzle the remaining green chutney on top. Add the remaining spring onion bulbs on top.
7. Chop coriander sprigs and add, cover and cook for 5-10 minutes.
8. Serve hot.

Additional Tips and Tricks

About chef

Chef Vicky Ratnani

I have always been an explorer & a lover for flavour & taste. Being a chef for the most prestigious ocean liner company Cunard and helming the largest kitchen at sea, has made my dream and my life have the best of the best.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps