Baby Macro Fish Pulao

Goodman Fielder Food Service
Baby Macro Fish Pulao

Baby Macro Fish Pulao

If you love cooking with fish and using plenty of spices, then you must try this Fish Pulao, created by the Novotel Darling Harbour's Chef Robin.
Makes 5, scale as needed.


1 kg Baby Macro Fish
300 g Fortune Biryani Special Basmati Rice (soaked)
236 mL Oil
15 g Ginger Garlic Paste
15 g All Spice Powder
15 g Turmeric
118 g Ghee
4 each Green Chillies
10 each Curry Leaves
5 g Black Cumin Seeds
2 each Onions (chopped)
2 each Tomatoes (boiled & pureed)
1 each All Spice
10 g Salt
354 mL Water


Raw Ingredients for King Fish Pulao

Step 1

Cut the fish into small cubes, then marinate it with the ginger garlic paste, all spice powder, turmeric, cumin, a pinch of salt and some freshly squeezed lemon juice. Place the fish in the fridge for a few minutes to allow the flavour to settle.

Cutting the King Fish

Marinating the fish

Step 2

Slice the onion and tomato into cubes, as well as the green chillies. Then, pour some ghee in a pan on medium heat and once it begins to boil, add the black mustard seeds and onion and cook them until they are brown. Add ginger garlic paste to the mixture and stir through, then add all spice powder, tumeric and chili powder if you want some extra spice. Add the chopped tomatoes and fry the ingredients together for a few minutes.

Chopped onions and tomatoes

Step 3

In a shallow pan, fry the fish with a drizzle of oil. Once the fish is soft, remove the cubes from the oil and set aside

Putting tomatoes into the pot

Step 4

Pour the water into the pan and leave it over the heat until it begins to boil. Then, add in the Fortune Biryani Special Basmati Rice and continuously stir until the rice moves to the top of the pan. Put the lid on and allow it to cook on medium heat for 8 minutes.

Adding rice to the stove's pot

Step 5

On a low flame, top the rice mixture with the green chillies and fried fish. Keep it on the stove for another 8 to 10 minutes, then dish it out and serve to your customers while hot.

Fried king fish on top of the rice


Message from chef Robin Rana

Cooking with endless amounts of spices and flavours is my passion, and this dish really delivers on aroma and taste. If you’re looking for something a little different for your menu, the Fish Pulao will certainly be a winner with diners.

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