I always feel blessed to be a Parsi. Not because of the amazing food my community cooks up (I lie) but more so because we get two birthdays and THREE New Years to celebrate! In fact, you will often hear me say you’d never catch Parsis hosting a religious procession the likes we have the pleasure of being stuck in every Ganpati, Eid or any other minor random festival. Firstly because theres not many of us to even cause a serious traffic jam and more importantly because great food beats procession each and every time!
Which is why every New Years that we celebrate I really like to challenge my brain and come up with something truly different. Each and every caterer out there will have Patra ni Machi and Pulao Dal on their menu but I simply get bored of cooking the same thing and so you’ll never find this on ours. Instead, when coming up with our Parsi New Year menu last year, I decided I wanted to make a Fish Pulao. Not a Prawn Pulao – which is pretty standard fare in a Parsi home – but something a bit fancier. And, in Bawa fish land theres nothing fancier than Pomfret so Pomfret Pulao it must be!
It would be fairly easy to just use the same pulao masala as we do in a traditional Mutton or Berry Pulao and simply substitute the protein. However, I wanted something without tomatoes because we bawas put them in just about anything and so I thought it would be fun to mix things up a bit. After researching many non-Parsi fish pulao and biryani recipes as well as having Pomfret Pulao for one continuous week during our trials in the kitchen we finally came up with something that we were happy with. My favourite bit about this recipe is that we didn’t mess with the fish and cooked it the way Pomfret tastes best – lighty marinated and fried – and that the pulao masala itself can be pre-made and stored in the freezer for days making it a great weeknight dinner meal too!
So, if you love all things pomfret, here’s my very own Pomfret Pulao recipe.