Macher Matha diye Pulao | Bengali 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.
Servings 2 people
Calories 540kcal
Equipment
- Stove Top
- Heavy bottom Non-stick Pan
Ingredients
- 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
Instructions
- Rub some salt and turmeric powder on the fish head pieces
- Heat oil in a pan and fry the fish head pieces till golden and crisp
- In the same oil, add the whole spices like bay leaf, cardamoms, cinnamon and cloves. Allow it to infuse for a couple of seconds
- Add the chopped garlic and onion and fry on low heat till they turn golden-brown
- Then add the rice and fry for a couple of seconds before adding the powdered spices
- Add water
- Add fried fish head pieces and season with salt
- Add kewra extract and rose water extract and mix.
- 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
- Once the water has been absorbed completely, open the lid and fluff the rice.
- Garnish with finely chopped coriander leaves and serve
Video
Notes
In addition to this, a fish head of 100g serving size contains 140cal, 0 carbs, 9g of fat and 12g of protein