Ingredients

• 2 cups of basmati rice
• 1 kg of Kanad fish, cleaned and cut into pieces
• 4 cups of water
• 2 large onions, finely chopped
• 4 cloves of garlic, minced
• 2 tomatoes, chopped
• 3 tablespoons of vegetable oil
• 1 teaspoon of turmeric powder
• 1 teaspoon of cumin powder
• 1 teaspoon of coriander powder
• 1 teaspoon of black pepper
• Salt to taste
• 2 green chilies, slit (optional)
• Fresh coriander for garnish
• 2 lemons, sliced

Preparation Steps

1. Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they turn golden brown.
3. Add the minced garlic and sauté for another minute until fragrant.
4. Stir in the chopped tomatoes and cook until they are soft.
5. Combine all the spices: turmeric, cumin, coriander, black pepper, and salt. Mix well and cook for a few more minutes to allow the flavors to meld.
6. Add the Kanad fish pieces to the pot, carefully coating them with the spice mixture. Sauté for about 5 minutes until the fish is partially cooked.
7. Pour in the water and bring the mixture to a boil. Once boiling, add the soaked rice and green chilies (if using).
8. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed all the liquid.
9. Once cooked, remove from heat and let it rest, covered, for an additional 10 minutes.
10. Gently fluff the rice with a fork before serving. Garnish with fresh coriander and serve with lemon slices on the side.