Lobster or Fish Pilaf

Ingredients

• 2 pounds Hilsa or firm white fish, center bones removed (Can substitute with salmon, mackerel, or other firm fish)
• 4 large Lobster tails with roe (About 6-8 oz each; original called for 8-10 small lobsters)
• 2 medium Onions, sliced
• 2 inches Fresh ginger, sliced
• 1 teaspoon Black peppercorns
• 6 leaves Bay leaves (Original called for 12)
• 1 tablespoon Coriander seeds, unroasted
• 2 teaspoons Salt (For boiling seafood)
• 8 cups Water
• 2 cups Basmati rice
• 4 tablespoons Ghee or clarified butter
• 2 large Onions, thinly sliced (For the pilaf)
• 4 cloves Garlic cloves, minced
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cumin
• 1 inch Cinnamon stick
• 4 pods Green cardamom pods
• 4 whole Whole cloves
• 1 teaspoon Salt (To taste)
• 1 teaspoon Coriander seeds, unroasted (For coral paste)

Instructions

1. 1Remove center bones from the fish and cut into large pieces. Thoroughly wash the fish and lobster tails in several changes of salted water to clean them completely. Pat dry.
2. 2In a large pot, combine water, sliced onions, sliced ginger, peppercorns, bay leaves, 1 tablespoon coriander seeds, and salt. Bring to a boil, then add the fish and lobster tails. Reduce heat and simmer until the lobster is cooked through and the fish is tender, about 10-12 minutes.
3. 3Remove the lobster tails and fish from the pot, reserving all the cooking liquid. Shell the lobster tails, keeping the meat intact. If there is any coral roe in the heads, carefully extract it and set aside. Strain the cooking liquid through a fine-mesh sieve and reserve 4 cups for the pilaf.
4. 4If you have coral roe, grind it in a mortar and pestle with 1 teaspoon unroasted coriander seeds and a little water to make a smooth paste. Stir this paste into the reserved fish broth to enrich it. If no coral is available, skip this step.
5. 5Rinse the basmati rice in several changes of cold water until the water runs clear. Drain well and set aside.
6. 6Heat ghee in a large heavy-bottomed pot over medium heat. Add the thinly sliced onions and fry, stirring frequently, until golden brown and caramelized, about 12-15 minutes.
7. 7Add the minced garlic, cinnamon stick, cardamom pods, and cloves to the pot. Fry for 1-2 minutes until fragrant. Then add the turmeric and cumin, stirring constantly for 30 seconds.
8. 8Add the drained rice to the pot and stir gently to coat each grain with the spiced ghee mixture. Toast the rice for 2-3 minutes, stirring carefully to prevent sticking.
9. 9Pour in 4 cups of the reserved fish broth (with coral paste if using) and add salt to taste. Bring to a boil, then reduce heat to low, cover tightly with a lid, and simmer without stirring until the rice is tender and has absorbed all the liquid, about 15-18 minutes.
10. 10Gently fold the cooked fish pieces into the rice. Place the lobster tails on top. Cover and let rest off the heat for 5 minutes to allow the flavors to meld and the seafood to warm through.
11. 11Fluff the rice gently with a fork. Transfer to a serving platter and arrange the lobster tails decoratively on top. Serve hot with raita or chutney on the side.