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Machcher Pulao

Bengali style fish pulao. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Rice, Fish
Cuisine Bengali
Course Rice
Prep Time 1.30-2 hour
Cook time 41-50 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg
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Ingredients list for Machcher Pulao

  • 2 cups Rice
  • 500 grams Fish
  • 1/2 teaspoon Turmeric powder
  • to taste Salt
  • 1 large Onions
  • 1/2 inch piece Ginger
  • 1/4 bunch Fresh coriander leaves
  • 1 tablespoon Coriander seeds
  • 4 Whole dry red chillies
  • 1 teaspoon Cumin seeds
  • 4 Cloves
  • 7 tablespoons Ghee
  • to deep fry Oil

Method

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  1. Clean and wash the rice. Soak for an hour in five cups of water. Clean the fish and cut into one inch sized pieces. Wash them under running water and pat dry. Apply turmeric powder and salt and keep aside.
  2. Peel, wash and slice onion. Peel and wash ginger. Clean, wash and roughly chop coriander leaves. Dry roast coriander seeds on a tawa/griddle. Grind together the coriander seeds, red chillies, cumin seeds, cloves, coriander leaves and ginger.
  3. Heat three tablespoons of ghee in a pan and fry the ground masala till it bubbles and becomes slightly red in colour. Heat sufficient oil in a kadhai and deep fry the marinated fish pieces. Add them to the cooked masala with salt.
  4. Add two cups of water and cook covered for few minutes or till tender. Remove the fish from the saucepan and keep warm. Keep the gravy aside. Heat the remaining ghee in another saucepan and fry the sliced onion till light brown.
  5. Then add the rice and salt to taste. Mix well. Pour in the fish gravy and two cups of water and let the rice cook, covered on medium heat. When the rice is almost cooked and the water absorbed, arrange all the fish pieces on top, cover and let cook on low heat for five minutes. Serve hot.

Nutrition Info

Calories 3280
Carbohydrates 346.1
Protein 116.8
Fat 158.5
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