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.
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 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
Macher Matha diye Pulao | Bengali Fish Head Pulao https://speakingaloud.in/macher-matha-diye-pulao-bengali-fish-head-pulao-recipe/ June 14, 2020