Easiest Way to Quick at dinner Fish Head Pulao

Frances Morton
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Easiest Way to Quick at dinner Fish Head Pulao
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Easiest Way to Quick at dinner Fish Head Pulao Delicious, fresh and tasty.

Fish Head Pulao. This Macher Matha diye Pulao made with Rohu fish head is like macher matha diye muri ghonto which usually uses fragrant gobindobhog variety of rice. Here, I have used famous Indian rice, Basmati. Eating a fish head requires practice and patience, but once mastered it opens the doors to relishing several fish head recipes.

This is Bengali Style Pulao with Fish Head.

Fish head of Rohu or Katla is used to cook with Gobindobhog Rice and different spices.

Cook मुरी घंटो (मछली सिर पुलाव) in the comfort of your home with BetterButter.

You can have Fish Head Pulao using 20 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Fish Head Pulao

  1. It’s 1 of fish head, cut into half.

  2. Prepare 1 cup of rice, soaked for 30 minutes.

  3. Prepare 1 of medium potato, cubed.

  4. It’s 1 of onion, chopped.

  5. It’s 1 tsp of ginger-garlic paste.

  6. Prepare 1 tsp of cumin powder.

  7. You need 1 tsp of coriander powder.

  8. You need 1 tbsp of red chilli powder.

  9. You need to taste of salt.

  10. You need 1/2 tsp of turmeric powder.

  11. You need 1/2 tsp of garam masala powder.

  12. Prepare 1" of cinnamon stick.

  13. It’s 2-3 of green cardamoms.

  14. It’s 5-6 of cloves.

  15. It’s 1/2 tsp of cumin seeds.

  16. Prepare 2 of bay leaves.

  17. You need 1-2 of dry red chilies.

  18. You need 4 tbsp of mustard oil.

  19. You need 1 tsp of ghee.

  20. It’s 1 tsp of coriander leaves, chopped.

Tap to view the recipe in Hindi!

Learn how to make "Muri Ghonto" - One of the most popular Bengali delicacies.

It is a basically a Bengali style pulao cooked with fish head (Rohu or Katla) a. #chal_diye_muri_ghonto #gobindobhog_chaler_recipe #muri_ghonto Very happy & thankful as you see my video in YOUTUBE platform.

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Fish Head Pulao step by step

  1. Marinate the fish head with a pinch of salt and turmeric powder for 5-10 minutes. In a small bowl, mix together ginger-garlic paste and all the dry spices with some water. keep aside..

  2. Heat oil in a pan and fry the potatoes and the fish head separately till golden in colour. Drain and keep aside..

  3. Temper the same oil with bay leaves, red chilies, cumin seeds, cinnamon, cardamoms and cloves. Add onion and fry till golden brown..

  4. Add the spice paste and saute till the oil separates..

  5. Add the drained rice and fry for 2 minutes..

  6. Arrange the fried potatoes and the fish head. Pour 1 & 3/4 cups water and ghee. Pressure cook for 2 whistles..

  7. When done, fluff it up with a fork and serve, garnished with coriander leaves..

  8. Note - You may crush the fish head as you cook, but I preferred to keep it whole..

An Authentic Bengali Recipe Fish Head Pulav is dear to all Bengali's and represents honor, love and respect..

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Ilish Polao or Hilsa Pulao is all decked up to be served immediately.

Elish Polau is a standalone one pot meal; it doesn't require any curries or sides.

This Pulao tastes best with Bengali Style Jhiri Jhiri Alu Bhaja and Kancha Aamer Chatni.