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Nov 23, 2014

Recipe: Memoni Mai Pulao (Fish Pulao)

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The Recipe: Memoni Mai Pulao or fish pulao is a very special kind of pulao common in memon families. We normally use king fish or surmai for this recipe. Those who have had this pulao recipe prefer having fish in this form only. It is like biryani, with masala and rice served separately in a dish. The aroma of spring onions along with green chillies makes it mouth watering.

Recipe: Memoni Mai Pulao (Fish Pulao)

Recipe: Memoni Mai Pulao (Fish Pulao)


  • King Fish 1 kg
  • Spring Onions 1 bunch
  • Onions 3 chopped, 1 sliced
  • Tomatoes 2
  • Green Chilles 12
  • Coriander Leaves 1/2 bunch
  • Salt as required
  • Red Chiili powder 1 tbsp
  • Dhania powder (coriander)1 tbsp
  • Haldee powder (turmeric) 1 tsp
  • Ginger garlic paste 1 tbsp heaped
  • Garam Masala powder 1 tsp
  • For the Rice
  • Rice 3 cups
  • Water 4.5 cups
  • Salt 3 tsp
  • Sliced onion 1/4
  • Whole Black Pepper 1 tsp
  • Black Cardamom 1
  • Cumin Seeds 1 tsp
  • Cinnamon 2 sticks
  • Cloves 6 to 8
  • Cardamoms 3 to 4
  • Fresh coriander 1/4 cup
  • Green Chillies 4 to 6
  • Tomatoes 1 sliced
  • Spring onions sliced 1/2 cup


  1. Apply salt over fish and leave aside for an hour.
  2. Fry the chopped onion in oil till brown.
  3. Add tomatoes, ginger garlic paste, salt, garam masala, coriander powder, red chilli powder and haldee to it, along with 1.5 cups of water. Let the mixture blend completely, do not over dry.
  4. After water dries, add 1.5 cups of water to the mixed masala on stove, put in the fish to cook.
  5. When fish is half cooked put some spring onions and green chillies to it. Next let the water dry till about half a cup of it is left.
  6. Gather ingredients for the rice.
  7. Prepare the rice by first sauteing onions, black pepper, cardamom, black cardamom, cloves, cumin seeds and cinnamon sticks. Second adding water as required by the type of rice used and put in salt, fresh coriander, green chillies, tomatoes and spring onions. Thirdly when water comes to boil add in the rice and lastly when the water dries cover the pot and leave aside for 15 minutes to cook.
  8. Putting the prepared fish masala over the cooked rice. Covering the pot and leaving it on slow flame for 10 to 15 minutes.
  9. Ready to serve
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Article Categories:
Dinner · Lunch · Recipes · Rice · Seafood

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