| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 625 | 30g | 7g | 72g |
| sugars | fibre | protein | salt |
| 10g | 3g | 27g | 1.2g |
Why I Love Indian Bengali Pulao with Fish
There’s a certain flair about the Bengali Pulao with Fish that draws me in every single time. Growing up in a diverse household in Atlanta with Nigerian lineage, my palate was consistently treated to a blend of the American South’s comfort foods and the tempting spice trail of West African cuisine. It is in this exploration that my love for multicultural/fusion dishes sprouted.
Tracing Delicious Heritage
The vibrancy of this Bengali dish, on one hand, reminds me of the Cajun Jambalaya I grew up savouring in the Southern US. On the other hand, the spices spell a clear similarity to Africa’s Jollof rice, a representation of my Nigerian heritage. Each mouthful of the Bengali Pulao with Fish is a nostalgic drive through familiar intersections of both worlds.
A Testament to Fusion Cuisine
This recipe is a testament to my love for artisanal, international kitchen magic by steaming basmati rice to fluffy perfection, emboldening it with the zest of cardamom and cloves, the warmth of cinnamon, tantalising ginger paste, and the rich-bodied texture offered by ghee (clarified butter). Imagine pairing those mouthwatering spices with tender fish fillets marinated in turmeric and red chilli powder, and topped with a sweet twist of raisins and crunchy cashews. The exhilarating flavors, the contrasting textures, and the colorful presentation of this dish constantly play a tantalizing symphony that the taste buds simply cannot resist.
While I may borrow inspiration from the likes of Chef Ranveer Brar, known for his continental fusion and appreciation of traditional Indian recipes, this Bengali Pulao with Fish is largely a culinary creation of my pleasure. Each time served, it brings people together, bridging the distance between continents, cultures and cuisines, one shared meal at a time.
In essence, when I make this Bengali Pulao with fish, it isn’t just about creating a meal. It is also about telling a story; my story. It is a reminder of where I come from and an adventure into new gastronomical landscapes. Undeniably, in its own delightfully delectable way, it does make the world feel closer, one bite at a time.
What You’ll Need
- 2 cups Basmati rice
- 1.5 lbs Fish (Rohu or Catfish preferred)
- 1 cup Vegetable oil
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- Salt to taste
- 1 teaspoon Ginger paste
- 2 cups Plain yogurt
- 3 medium sized Onions, thinly sliced
- 2 Green cardamoms
- 2 Cloves
- 1 inch Cinnamon stick
- 2 Bay leaves
- 1/2 cup Raisins
- 1/2 cup Cashews
- 4 cups Water
- 1 cup Fresh coriander leaves, finely chopped
- 1 tablespoon Ghee (clarified butter)
Method
Step One
First, wash the Basmati rice under cold water until the water runs clear. Keep it aside to drain out the excess water.
Step Two
Take the fish and apply a coating of salt, turmeric powder and red chili powder. Set it aside and allow it to marinate for 15-20 minutes.
Step Three
Next, heat the vegetable oil in a large pan. Once it is hot enough, add the marinated fish. Fry each side of the fish for about 2-3 minutes or until golden brown. Once the fish is well cooked, remove it from the oil and set it aside.
Step Four
In the same oil, add the thinly sliced onions to the pan along with ginger paste. Sauté until they turn brown and then add the yogurt to the pan. Stir continuously for about 2-3 minutes.
Step Five
Invoke the aroma by adding the green cardamoms, cloves, cinnamon stick and bay leaves to the pan. Stir for another minute to avoid burning any of the spices.
Step Six
Add back the fried fish to the pan and gently mix. Make sure that the fish pieces are well coated with the yogurt and onion mixture. Cook on low flame for about 10 minutes.
Step Seven
In another pan, heat 1 tablespoon of ghee. To this, add the washed and drained basmati rice. Fry the rice for about 2 minutes and then add raisins and cashews. Stir gently for a couple of minutes until the raisins and cashews are fried.
Step Eight
Add 4 cups of water and salt. Once the water comes to a boil, lower the flame, cover the pan and let it simmer for about 15 minutes or until the water is fully absorbed and the rice is well cooked. Do not stir the rice in between as it can break the grains.
Step Nine
Once your rice is done, layer it with the fish curry and sprinkle the finely chopped fresh coriander leaves on top. Serve your delicious Bengali Pulao with Fish hot.
