Wash the rice clean and put in a
colander to drain out the water.
Remove the black threads running at the
back of the fishs and wash these fish pieces with water.
Smear with a little salt and lemon
Keep aside for 1/2 an hour.
Cut the onions into thin slices.
Heat 3 tablespoons of refined oil in a
heavy-bottomed dekchi and season it with peppercorns, cloves,
cinnamon sticks, crushed cardamoms and bay leaf.
Add the ground chilies and the pastes of
ginger and garlic.
Stir and put in the fish. Fry till oil
starts oozing out.
Put in the rice, turmeric, cumin seeds
powder and enough salt.
Fry for some time so that the rice comes
to a pale yellow colour.
Pour 3 cups of hot water and squeeze in
the juice of the lemon. Make the fire medium.
Let cook till the fish are tender and
rice is cooked.
Heat 1 1/2 tablespoons of good ghee in
Put in the onion slices.
Fry till they are browned and become
Take out and keep aside.
Pour the ghee remaining in the dekchi
over the ready fish pulav and mix well.
Transfer the pulav in a nice serving
Garnish with the fried onion slices.
Serve hot. This easy-to-make pulav is