Ingredients: 

• ½ kilo Basmati rice 
• ½ kilo Rohu fish 
• 1 pau (250 grams) onion 
• 1 pau (250 grams) tomatoess 
• ½ cup yoghurt 
• 1 pau (250 grams) potatoes 
• 2 teaspoon garlic and 1 teaspoon ginger mixed into a paste 
• 1 bay leaf 
• 1 small piece of cinnamon 
• 3–4 cloves 
• 3–4 black peppercorns 
• 2 green cardamoms and 2 black cardamoms 
• 1 teaspoon white cumin 
• 1 teaspoon black cumin 
• ½ teaspoon coriander powder 
• ¼ teaspoon turmeric powder 
• Salt to taste 
• Red chili powder to taste 
• Green chilies as per your taste 
• Coriander leaves

Method: 

• Apply salt to the fish before washing it. Keep it aside for a while.  
• Then, wash it with water. 
• Heat some oil in an open-faced pan and add the bay leaf, cinnamon, and cloves to it.  

• Let them cook briefly in the hot oil. 
• Then, add the onions to it and cook them until they turn brown. 
• Add some water to the mixture of spices. Then, add salt, red chili, coriander, and turmeric powders. 
• Then, add the ginger and garlic paste. 
• Now, add the chopped tomatoes and cook until the tomatoes have softened. 

• When the tomatoes have softened, add the potatoes, already cut into thick wedges, and fry them until cooked halfway through. 
• Then add the yoghurt. 
• Once the yoghurt has been absorbed slightly, add the white part of the fish face down into this spice mixture.  
• Hold the pan by its handle and shake it at frequent intervals. Do not use the ladle at this point.  
• Cook the fish in the spice mixture on a low flame for 10 minutes. 

• Then, switch off the flame and remove the fish very carefully from the pan and transfer it to a separate dish or a large plate. 
• Now, cook the rest of the spice mix on a high flame so all the water in it dries up. 
• Take the already soaked rice and drain all the water. Then, add the soaked rice to the pan and cook it for 1–2 minutes in the spice mixture. 
• Now add hot water (two times the amount of the rice, so about 4 cups) to the pan. Cook on high heat until the water has dried up.  
• Then add the fish to the pan again, very carefully. But this time, the fish should be placed skin-side down. 

• Now add the fresh coriander, green chilies, and some lemon juice. 
• Then put the lid on top and steam the entire pulao on a low flame for 20 minutes. 

How to Serve: 

• Carefully remove the fish to a separate dish. 

• Then, stir up the rice with a separate serving spoon within the pan. 
• Remove the rice to a separate dish. 
• Now, place the fish on top of the rice and serve hot.