Food From The Heart of The Indus Valley

Step 1: Soak 1 kilo of rice in water.
Step 2: Add 400g of ghee to a deep pot.
Step 3: Add 1 bag of garam masala.
Step 4: Add 1 onion sliced and saute until onions are brown.
Step 5: Add 3 tbsp of red chilli powder and half a cup of water.
Step 6: Slowly add in 1 chopped green chilli and 5 diced tomatoes. 
Step 7: 1 tbsp of salt to taste.
Step 8: Slowly add the marinated fish to the masala.

Step 9: Chop 1 green garlic into the mix and place the fish on top.
Step 10: Add 3 tsp of crushed dry cilantro and cumin.
Step 11: Cover the pot and cook for 2-3 minutes.
Step 12: Take the fish out of the pot and rest it on a flat dish.
Step 13: Add 1 litre of water to the masala pot and cover until boiling.

Step 14: Slowly add the rice to the pot and mix with the masala.
Step 15: Add 2 tbsp of salt.
Step 16: Cover the pot and leave on the stove until the water evaporates. 
Step 17: Stir in 3-4 more tsp of pounded cilantro and cumin.
Step 18: Slowly add in the fish that had been set aside earlier.

Step 19: Garnish with a handful of cilantro leaves on top.
Step 20: Cover the top of the pot with a damp cloth and add the lid to the pot after cooking the food for 10 minutes (Remove the fish after a while and do the same).

Serve the pulao on a platter topped with the fish.

Hakim Zadi boils ½ kg of lotus root and cooks in hot oil, flavoring with chopped tomatoes, onions, green chilis, red chili powder, garam masala, cumin seeds, and turmeric. The dish is garnished with cilantro leaves before plating.