What goes in<\/p>\n\n\n\n
For fish:<\/p>\n\n\n\n
Cuttle fish(medium) – 1 no
Salt – 1\/2 tspn
White pepper – 1\/2 tspn
White wine – 30 ml
White vinegar – 5 ml<\/p>\n\n\n\n
Pulao:<\/p>\n\n\n\n
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<\/p>\n\n\n\n
How to prepare:<\/p>\n\n\n\n
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\u00b0C 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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Accompaniment : Glazed carrot and fish khorma.
Cooking time : 60 mts<\/p>\n","protected":false},"excerpt":{"rendered":"
What goes in For fish: Cuttle fish(medium) – 1 noSalt – 1\/2 tspnWhite pepper – 1\/2 tspnWhite wine – 30 mlWhite vinegar – 5 ml Pulao: Basmati rice -300 gmsFat – 50 gmsButter – 30 gmsCloves – 1 gmCinnamon – 1 gmCardamom – 1 gmBay leaves – 1 gmSalt – 8 gmsOrange juice -200 mlAlmond-Blanched …<\/p>\n