Fish Pulao

This recipe is a special one which my mother learnt from my grandma. My mother, Krishna Banerjee is an expert in making pulao (not by cooking in a pressure cooker but by adding water skillfully ... so that the excess water never ruins the pulao). In fact, my mother is also called the DRAUPADI of our family because of her expertise ... ("RANDHANE DRAUPADI" is a phrase used to praise some one who is an excellent cook).

Rui Macher Pulao (Fish-Pulao)

• Ingredients:
• Rui Mach(Rohu fish): 500 gms (cut into cubes, marinated with salt and turmeric powder)
• Basmati rice : 500 gms (soaked in water and dried for one hour)
• Ghee : 6 tbsp.
• Mustard oil : for deep frying the fish cubes.
• Garam Masala : cloves, green cardamom, black cardamom, cinnamon, nutmeg, javitri, sha-jeera, sha-marich (roasted and coarsely ground)
• Kismis and kaju: as per choice.
• Ginger and red chilly paste : 2 tsp.
• Finely chopped onion : 1 cup.
• A few cloves of garlic (finely chopped)
• Bayleaf

*I prefer a pinch of turmeric powder (an anticarcinogen) to any artificial colour ... since conventional permitted colour used to make pulao is 'Keshori rang' is nothing but METANIL YELLOW and is extremely toxic for the human body.

• Salt to taste.
• Sugar : 4tbsp.

Procedure :

Deep fry the fish cubes in mustard oil and keep aside.
Heat 2 tbsp. ghee in a HANDI. Add chopped garlic, onion and fry till golden brown. Now add the ginger-chilly paste, a few bayleaves and 4tsp coarsely ground Garam masala. Saute for 2 minutes and add the fried fish cubes. Mix well and keep aside. Ensure that the fish cubes retain their identity ... that is they do not crumble.
In the same HANDI, add 2 tbsp ghee, 2 tsp coarsely ground Garam masala and the Basmati rice along with kaju and kismis. Fry them over a low flame. Add salt and a pinch of turmeric powder. Add water from top which is just sufficient to cook the rice (as a rule, keep the water level close to a couple of inches deep). Add the fish along with the masala mixture and sugar when the rice is nearly cooked. Do not stir.
Add the remaining ghee and garam masala. Close the lid of the HANDI.
Serve after one hour.