How to make Fish Kofta Pulao -

Lemon chilli pickle flavoured fish koftas cooked with basmati rice.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Boneless fish fillets, Basmati rice (बासमती चावल)

Cuisine : Indian

Course : Rice

Fish Kofta Pulao

Fish Kofta Pulao Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 51-60 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Fish Kofta Pulao Recipe

  • Boneless fish fillets cut into small pieces 200 grams

  • Basmati rice soaked for 1 hour and drained 1 1/2 cups

  • Oil 2 tablespoons

  • Onions 2 medium

  • Cumin seeds 1/2 teaspoon

  • Cloves 7-8

  • Salt to taste

  • Fresh coriander leaves 16-18

  • Lemon-chilli pickle 2 tablespoons

  • Chicken stock 3 cups


Step 1

Heat oil in a non-stick pan. Slice onions.

Step 2

Add cumin seeds, cloves and onions to the pan and sauté for 1 minute.

Step 3

Grind fish pieces with salt, coriander leaves and 1 tbsp lemon-chilli pickle into a smooth mixture.

Step 4

Add rice to the pan and toss. Add chicken stock and cook.

Step 5

Dampen your palms with some water, divide the ground fish mixture into equal portions and shape them into medium sized balls or koftas.

Step 6

Add koftas to the pan and stir lightly. Add remaining lemon-chilli pickle and salt and mix well. Cover and cook on low heat till rice is fully cooked.

Step 7

Transfer into a serving plate and serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.