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Muro bhat/ Fish head pulao

May-07-2016
Alina Sarker
30 minutes
Prep Time
30 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Muro bhat/ Fish head pulao RECIPE

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.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • West Bengal
  • Simmering
  • Frying
  • Main Dish
  • Low Fat

Ingredients Serving: 5

  1. Rui fish head- 4, halved
  2. Large sized onions- 2
  3. Gobindo bhog rice- 3 cups
  4. Turmeric powder 2-3 tsp
  5. Mustard oil 150 ml
  6. Green cardamoms 4-5 pieces
  7. Cinnamon -2" piece
  8. Cloves - 4-5
  9. Ghee- 1 tsp
  10. Garam masala powder - 1 and 1/2 tsp
  11. Sugar 2 tsp
  12. 4 cups water
  13. Salt to taste
  14. A handful of raisins/kishmish

Instructions

  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 (2)  

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Anushree Ghosh
May-09-2016
Anushree Ghosh   May-09-2016

Looks great. Thanks for sharing.

Ritu Sharma
May-08-2016
Ritu Sharma   May-08-2016

Brings back so many childhood memories. Thanks for sharing

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