Introduction
If you love traditional Pakistani rice dishes, this Fish Palao Recipe – Easy Pakistani Style will win your heart. It’s flavorful, aromatic, and full of delicious spices that perfectly balance with tender fish and long-grain basmati rice.
This recipe brings together the richness of Pakistani flavors in a lighter, seafood-based dish that’s perfect for both weekdays and special occasions. The fish adds a delicate flavor while the rice absorbs all the spices beautifully.
The most fantastic thing is that you won’t have to be a culinary expert to prepare it. By using readily available ingredients and following the straightforward steps, you can savor this delicious fish palao at home in less than an hour.
Ingredients
Below is a complete table of ingredients you’ll need for this Fish Palao Recipe (Easy Pakistani Style).
| Ingredient | Quantity | Notes |
| Fish fillets (boneless) | 500 grams | Any white fish like Rohu, Surmai, or Cod |
| Basmati rice | 2 cups | Soaked for 20 minutes |
| Onion | 2 medium | Thinly sliced |
| Tomato | 2 medium | Finely chopped |
| Ginger garlic paste | 1 tbsp | Fresh for best flavor |
| Yogurt | ½ cup | Plain, unsweetened |
| Green chilies | 3–4 | Slit or chopped |
| Lemon juice | 2 tbsp | Adds tangy flavor |
| Cooking oil | ½ cup | For frying and cooking |
| Whole spices (bay leaf, cloves, cardamom, cinnamon) | 1 tbsp | For aroma |
| Red chili powder | 1 tsp | Adjust to taste |
| Coriander powder | 1 tsp | Adds earthy flavor |
| Garam masala | ½ tsp | Optional but enhances flavor |
| Salt | To taste | As needed |
| Fresh coriander | 2 tbsp | For garnish |
| Water | As required | For cooking rice |
Instructions
Follow these simple step-by-step directions to make a perfect Pakistani Style Fish Palao.
Step 1 – Prepare the Fish
Wash the fish fillets properly or pat dry. Marinate with salt, them chili powder, lemon juice, and a little ginger garlic paste. Keep it aside for 20 minutes to absorb the flavors.
Step 2 – Fry the Fish
In a pan, heat the oil and fry the fish that has been marinated lightly until it becomes golden brown on both sides. Then, take it out and place it aside with care so that it does not get broken.
Step 3 – Cook the Masala
Same oil, use whole spices and let them crackle for a few seconds.sliced onions or sauté until golden brown. tomatoes, the remaining ginger-garlic paste, yogurt, coriander powder, and red chili powder. Cooking oil separates.
Step 4 – Add Rice
Add the soaked and drained rice to the masala. Mix gently so that rice is well coated with the spicy mixture.
Step 5 – Add Water and Cook
Add enough water (usually 3½ to 4 cups) and salt according to taste. Bring it to a boil, then reduce the flame and let it cook until rice is almost done.
Step 6 – Add Fried Fish
Now gently place the fried fish pieces over the rice. Cover with a tight lid and let it steam (dum) for 10–12 minutes on low heat.
Step 7 – Serve
When you have finished, gently blend the rice so that the fish does not get crushed. Fresh coriander and green chilies will be your garnish. Raita or salad should be the side dish for hot serving.
Cooking Time & Serving
| Preparation Time | Cooking Time | Total Time | Servings |
| 20 minutes | 35 minutes | 55 minutes | 4–5 persons |
Tips & Tricks
1. Fish fillets with solid texture should always be used to avoid their breaking during the cooking process.
2. The rice should be soaked correctly to get the long and fluffy grains.
3. Use only a little stirring after fish has been added — it can break easily.
4. Frying: You can also bake with grill the fish for a healthier option.
5. See Achieve fragrance, add a few drops of water or fried golden onions.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | 410 kcal |
| Protein | 26 g |
| Fat | 15 g |
| Carbohydrates | 45 g |
| Fiber | 2 g |
| Sodium | 700 mg |
| Cholesterol | 50 mg |
History of Fish Palao in Pakistan
Fish Palao is yet highly appreciated dish in Pakistan’s coastal regions, especially in Karachi and Balochistan. It was originally a fisherman’s meal; they used to cook fresh fish with rice and local spices right after coming back from the sea. Later on, it became a family favorite in Pakistani households with the advantage of being a lighter and healthier option than the traditional mutton or chicken biryani.
Nowadays, it is mostly served in winter or at special seafood dinners, thus marking a union of warmth and taste drawn from the country’s coastal culinary delight.
Serving Suggestions
• Mint raita or tamarind chutney are good accompaniments as they bring a nice refreshing taste.
• The salad of kachumber or crispy papad are good partners if you are looking for crunch.
• Do not forget to put lemon wedges on the plate along with the dish; this is for the tanginess.
• This dish is great when served with drinks like iced tea or lassi for a full desi meal.
Common Mistakes to Avoid
1. Making use of a lot of water can turn the rice into a mushy state.
2. Briefly marinating the fish results in the loss of flavor.
3. Letting the fish cook longer than its meant time makes it dry and hard to chew.
4. Roughly stirring the rice just after adding the fish will break the rice apart.
Type of Fish Palao
Storage Method – How to Store Leftovers
If you are having remaining food, then let the palao really cool down. place it in a container that is airtight and keep it in the fridge for a maximum of 2 days. In order to warm it up, add a couple of tablespoons of water and microwave it for 2-3 minutes or steam it on a low flame. Do not freeze because fish may deteriorate in terms of its mouthfeel.
FAQs
Q1: Can I use any type of fish for this palao?
Answers, Yes, you can use any firm white fish like Rohu, Surmai, Cod, or Tilapia. Avoid very soft fish as it breaks easily.
Q2: What’s the difference between fish biryani and fish palao?
Answers, Fish biryani has layers of rice and masala, while fish palao is cooked together for a more subtle, mild flavor.
Q3: Can I make it without yogurt?
Answers, Yes, you can skip yogurt and add a bit more tomato puree or lemon juice for tanginess.
Q4: Is this recipe spicy?
Answers, It’s medium spicy, but you can adjust the chilies according to your taste.
Q5: Can I use brown rice instead of basmati?
Answers,Yes, but the cooking time will be longer, and the texture will be slightly different.
Conclusion
This Fish Palao Recipe – Easy Pakistani Style is a simple yet flavorful dish that brings together the richness of traditional Pakistani spices with the delicate flavor of fish. It’s perfect for seafood lovers looking for a lighter alternative to biryani.
So, try this recipe today, serve it with your favorite raita, and enjoy a comforting, home-style meal.
👉 Try this recipe and share your feedback in the comments below!
More Recipes
https://quickrespices.com/malai-boti-pizza-recipe-easy-pakistani-style/
https://quickrespices.com/shawarma-recipes-easy-pakistani-style/