Fish Pulao

Method:-
1. In a stock pot, add fish bones to water(at room temperature) along with all the mentioned ingredients and allow it start heating and come to a very gentle simmer on a very low flame.
2. Remove the scum (impurities) which comes up on the surface with the help of a skimmer.
3. Once done, strain it with a fine strainer and keep aside the liquid aside.

for the marination
Method:-
1. In a large mixing bowl, add all the ingredients of the marinade and mix to make a smooth paste.
2. Add the fish pieces into the bowl or the marination & gently marinate all the pieces. Keep aside.

Method:-
1. Heat ghee in a pressure cooker, add cumin seeds, let it splutter.
2. Then add all the whole spices and allow them to get fragrant
3. Now add the sliced onions and sauté till they turn golden brown.
4. Follow this up with green chillies and then the ginger garlic paste. Cook till the raw smell disappears.(Sprinkle a little water if the masala sticks to the bottom)
5. Now add tomatoes and cook till they soften slightly.
6. Season with salt and add the rest of the dry masala powders. Give everything a good mix.
7. Now add the marinated fish and give it a gentle mix.
8. Next goes in the capsicum.
9. Add then the soaked rice. Give it a gentle mix again.
10. Add the fish stock, give it a stir, close the pressure cooker with the lid and give just ONE whistle on a high flame.
11. Immediately turn the flame off keep the cooker aside till the pressure is released.
12. At this point sear the balance marinated fish slices in hot oil in a pan and keep ready.
13. The moment you feel that almost all the pressure has released, pull up the whistle to release any residual pressure and open the lid.
14. Scoop out the pulao gently with a flat ladle, (from down up) on a serving platter. Place the seared fish atop and serve immediately with a side of mirchi ka saalan and salad.