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.
Here, the rohu fish heads are the highlight of this dish. They are fried till golden before adding to the rice along with spices to make a fragrant pulao. Since Rohu is a freshwater fish, it goes perfectly well here.
Fish head recipe for fish lovers!
Several South-East Asian cuisines feature fish head recipes. Similarly, Bengalis also adore their repertoire of traditional fish head recipes. Whether it is macher matha diye dal (fish head dal) or muri ghonto (rice made with fish head), Bengalis never throw away the (most) delicious part of the fish.
So, even I end up with a fish head every time I buy rohu fish or carp. And, this fish head pulao helps me manage these leftover fish head 8 out of 10 times. Rest, I make several other Bengali fish head dishes. I am listing some of them below.
Popular Bengali fish head recipes
- Macher matha diye Dal
- Macher matha diye Pui Shak Chorchori
- Muri Ghonto
- Macher matha diye Lau
- Macher matha diye Bandhakopi
- Ilish macher matha diye Kochu Shak
Macher Matha diye Pulao vs Muri Ghonto
Muri Ghonto is a very popular traditional Bengali fish head recipe which includes cooking the fish head with gobindobhog rice (Bengali short-grained rice), potato, and spices. Although it is made with rice, it is considered as a side-dish. and is usually served with rice and other side dishes.
Here, this macher matha diye pulao is a one-pot dish which is quite a star in itself. It doesn’t call for any special side dish, perhaps a bowl of tok doi (yoghurt) and chutney would be enough to get it going. In fact, it is so fragrant and delicious that we also call it Macher Mathar Biryani
Let’s see the ingredients for this unique pulao recipe
How to make Macher Matha diye Pulao – Ingredients list
- Rohu fish head – for those who want to try this recipe without a fish head, can use any thick chunk of boneless fish like salmon, cod, bhetki, or even prawns
- Basmati rice – for a better flavour you may also use Gobindobhog rice
- Spices
- Mustard Oil
Step-by-step recipe for Macher Matha diye Pulao
The fish head is usually divided into two halves, right from the centre. Before cooking, prepare them by rubbing some salt and turmeric powder thoroughly. Although rohu is a freshwater fish, this removes any kind of stench present in the gills.
While frying the fish head pieces, ensure that the oil has been heated properly and then the flame has been reduced to medium-low. Immediately after dropping the fish heads in the oil, cover the pan with a lid and keep it covered as it may splutter and cause painful oil burns.
Having said that, in case of oil burns or scalds, immediately place that area of injury under running cold water and hold it there for a good couple of minutes. Grab your tube of toothpaste and slather a generous amount on the burn area.
Coming back to the recipe, here’s a step-by-step video on how I make this fish head pulao in my kitchen
Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @speakingaloud_hashdiaries or Facebook @hashdiaries and I will share it further.
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.
- ½ cup Basmati Rice
- 1¼ cup Water
- 1 Rohu Fish Head split in two halves
- 3 tbsp Mustard Oil
- 1 Dry Bay Leaf
- 1 inch Cinnamon Stick
- 1 Black Cardamom
- 2 Green Cardamom
- 3 Cloves
- 5-6 Cloves of Garlic Finely Chopped
- 1 Onion Large – Chopped
- Salt to Taste
- ½ tsp Turmeric Powder
- ½ tsp Red Chilli Powder adjust as per taste
- 1 tsp Biryani Masala Powder I used MDH Biryani Masala Powder
- ¼ tsp Kewra Extract optional
- ¼ tsp Rose Extract optional
- Finely Chopped Coriander Leaves to Garnish
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Rub some salt and turmeric powder on the fish head pieces
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Heat oil in a pan and fry the fish head pieces till golden and crisp
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In the same oil, add the whole spices like bay leaf, cardamoms, cinnamon and cloves. Allow it to infuse for a couple of seconds
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Add the chopped garlic and onion and fry on low heat till they turn golden-brown
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Then add the rice and fry for a couple of seconds before adding the powdered spices
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Add water
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Add fried fish head pieces and season with salt
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Add kewra extract and rose water extract and mix.
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Cover the pan with the lid and allow it to cook on medium-low heat till you see that the water has been absorbed completely
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Once the water has been absorbed completely, open the lid and fluff the rice.
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Garnish with finely chopped coriander leaves and serve
Recipe Video
In addition to this, a fish head of 100g serving size contains 140cal, 0 carbs, 9g of fat and 12g of protein
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