Malu Pulao (spicy Sri Lankan Fish Biriyani)

Malu Pulao, also known as Spicy Sri Lankan Fish Biriyani, is a flavorful and aromatic dish that combines fragrant rice with marinated fish, spices, and herbs. This traditional Sri Lankan recipe is perfect for a special occasion or a family meal.

Malu Pulao (spicy Sri Lankan Fish Biriyani)

Ingredients

  • 500g fish fillets, cut into cubes
  • 2 cups basmati rice, soaked and drained
  • 1 large onion, thinly sliced
  • 3 tomatoes, chopped
  • 1/4 cup plain yogurt
  • 2 tbsp ginger garlic paste
  • 1 tsp chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp cumin seeds
  • 4-5 cloves
  • 2-inch cinnamon stick
  • 4-5 cardamom pods
  • 1/4 cup chopped coriander leaves
  • 1/4 cup chopped mint leaves
  • 4 cups water
  • Salt to taste
  • 4 tbsp vegetable oil

Instructions

  1. In a bowl, mix the fish cubes with yogurt, ginger garlic paste, chili powder, and turmeric. Marinate for 30 minutes.
  2. In a large pot, heat the vegetable oil and add the cumin seeds, cloves, cinnamon, and cardamom pods. Sauté until fragrant.
  3. Add the sliced onion and cook until golden brown.
  4. Add the marinated fish and cook for 5 minutes.
  5. Stir in the chopped tomatoes, coriander leaves, and mint leaves. Cook for another 5 minutes.
  6. Layer the soaked and drained rice over the fish mixture. Pour in the water and season with salt. Cover and cook until the rice is tender and the fish is cooked through.
  7. Fluff the pulao with a fork and serve hot.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
380 per serving
Protein
25g
Carbohydrates
45g
Fat
12g

Supplies

Large pot Bowl for marinating Cooking spoon Measuring cups and spoons

Tools

Fork Knife Cutting board

Serving suggestions

Serve the Malu Pulao with a side of raita (yogurt dip) and papadums for a complete meal.

Tips & tricks

For a spicier version, increase the amount of chili powder according to your preference.

Cost

$15