Muro bhat/ Fish head pulao | How to make Muro bhat/ Fish head pulao

By Alina Sarker  |  7th May 2016  |  
5.0 from 2 reviews Rate It!
  • Muro bhat/ Fish head pulao, How to make Muro bhat/ Fish head pulao
Muro bhat/ Fish head pulaoby Alina Sarker
  • Prep Time

    30

    mins
  • Cook Time

    30

    mins
  • Serves

    5

    People

20

2





About Muro bhat/ Fish head pulao

A very simple pulao recipe, I have made it with a very few ingredients.This is a dish which I learned from my mother-in-law.

Muro bhat/ Fish head pulao is a delicious dish which is enjoyed by the people of every age group. The recipe by Alina Sarker teaches how to make Muro bhat/ Fish head pulao step by step in detail. This makes it easy to cook Muro bhat/ Fish head pulao in your kitchen at home. This recipe can be served to 5 people. You can find this dish at most restaurants and you can also prepare Muro bhat/ Fish head pulao at home. This amazing and mouthwatering Muro bhat/ Fish head pulao takes 30 minutes for the preparation and 30 minutes for cooking. The aroma of this Muro bhat/ Fish head pulao is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Muro bhat/ Fish head pulao is a good option for you. The flavour of Muro bhat/ Fish head pulao is palatable and you will enjoy each and every bite of this. Try this Muro bhat/ Fish head pulao and impress your family and friends.

Muro bhat/ Fish head pulao

Ingredients to make Muro bhat/ Fish head pulao

  • Rui fish head- 4, halved
  • Large sized onions- 2
  • Gobindo bhog rice- 3 cups
  • Turmeric powder 2-3 tsp
  • Mustard oil 150 ml
  • Green cardamoms 4-5 pieces
  • Cinnamon -2" piece
  • Cloves - 4-5
  • Ghee- 1 tsp
  • Garam masala powder - 1 and 1/2 tsp
  • Sugar 2 tsp
  • 4 cups water
  • Salt to taste
  • A handful of raisins/kishmish

How to make Muro bhat/ Fish head pulao

  1. Wash the fish heads thoroughly and smear it with salt and turmeric powder.
  2. Heat 100 ml of oil and fry them till they are crisp on the outside. Then keep aside.
  3. Wash the gobindo bhog rice thoroughly and soak it in water for 10 mins. Drain the water and coat the raw rice with a tsp of turmeric powder.
  4. Slice the onions thickly. Fry the raisins in a little oil and keep aside to garnish.
  5. In a large kadhai, heat 150 ml of mustard oil, put in the whole garam masala, cinnamon, cloves and cardamom, add the sliced onions and fry lightly till it's translucent. Add the washed and drained rice and fry for a while.
  6. Next add the water, salt, 1 tsp turmeric powder, the fried fish heads, 2 tsp of sugar, stir it nicely to mix. Cover with a lid and cook till the rice fluffs up.
  7. Turn off the heat once the water dries up, but keep the lid on for a while. Then uncover the lid, sprinkle garam masala powder and fried raisins on top.

Reviews for Muro bhat/ Fish head pulao (2)

Anushree Ghosh2 years ago

Looks great. Thanks for sharing.
Reply

Ritu Sharma2 years ago

Brings back so many childhood memories. Thanks for sharing
Reply