What goes in
For fish:
Cuttle fish(medium) – 1 no
Salt – 1/2 tspn
White pepper – 1/2 tspn
White wine – 30 ml
White vinegar – 5 ml
Pulao:
Basmati rice -300 gms
Fat – 50 gms
Butter – 30 gms
Cloves – 1 gm
Cinnamon – 1 gm
Cardamom – 1 gm
Bay leaves – 1 gm
Salt – 8 gms
Orange juice -200 ml
Almond-Blanched – 20 gms
Pistachio – 20 gms
Cashewnuts – 20 gms
How to prepare:
1. Clean and wash fish.
2. Make fancy incision on fish.
3. Marinate with the given ingredients for 1 hour.
4. Clean, wash and drain rice.
5. Heat fat & saute together spices, rice and nuts until the rice becomes glossy.
6. Add salt, orange juice and 300 ml of boiling water. Cover with a lid and cook. Stir occasionally.
7. When the rice reaches the water level, place on a griddle oven for 15 minutes and remove.
8. Stuff fish with the pulao and seal the mouth with a skewer.
9. Bake for 30 minutes in a hot oven at 180°C or until the thin side of fish bursts open. Brush with butter frequently.
10. Remove from the oven at once and serve glazed with butter.
The portion shown in the picture will be sufficient for two portions. If the fish is removed before it is burst, it can be sliced and arranged in a plate.
Accompaniment : Glazed carrot and fish khorma.
Cooking time : 60 mts