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Memni Mahi Pulao Recipe By Shireen Anwar

Memni Mahi Pulao recipe by Shireen Anwar. This delightful Main Course recipe of Memni Mahi Pulao can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish.

Person

Time

0:35 - 0:15

Comments

Views

9176

Rating

Submited by

Jamila from Dera Ghazi Khan

Ingredients

Surmai fish ½ kg
Mundial Olive Oil ½ kg
Tomatoes 4
Green chilies 4
Garlic cloves 8-10
Coriander leaves ½ bunch
Red chili powder 1 tsp heaped
Turmeric ½ tsp
Coriander powder 1 tsp
Salt 1 tsp
Roasted crushed cumin 1 tsp
Roasted crushed coriander 1 tsp
All spice powder 1 tsp
Lemon juice 1 lemon
Ingredients for Pulao:
Rice ½ kg (soaked for ½ an hour)
Mundial Olive Oil ¼ cup
Bay leaf 1 large
Cinnamon 1 inch piece
Black pepper 8-10
Cumin seeds 1 tsp
Cloves 4
Large cardamom 1
Masala Paste 3 tbsp
Red chili powder 1 tsp
Turmeric 1 tsp
Green chilies 3-4
Salt 2 tsp
Water 2 glasses
Mundial Olive Oil as required
Mint leaves as required
Coriander leaves as required

Method

Fry fish in the oil and keep aside.
Now in a blender blend together the tomatoes, coriander leaves, green chilies and garlic
Now take 2-3 tbsp of blended mixture and keep aside for rice.
Take the remaining blended mixture and fry well.
Then add red chili powder, coriander, turmeric,, roasted crushed cumin, roasted crushed coriander, lemon juice and salt and fry well.
Now add fish and fry for 5 to 7 minutes. Now sprinkle all spice powder and keep the prepared fish aside
For the pulao:
In a pan heat oil and fry 3 tbsp of the blended mixture.
Then add green chilies, 2 glasses of water, 2 tsp salt, coriander leaves and mint leaves.
When the water boils add rice and simmer for 8-10 minutes.
Dish the rice on a platter along with the prepared surm ai fish.
The memoni mahi pulao is ready to serve

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