Name: Fish Head Pulao recipe by Bethica Das at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 3
Ingredients: 1 fish head, cut into half; 1 cup rice, soaked for 30 minutes; 1 medium potato, cubed; 1 onion, chopped; 1 tsp. ginger-garlic paste; 1 tsp. cumin powder; 1 tsp. coriander powder; 1 tbsp. red chili powder; 1/2 tsp. turmeric powder; salt to taste; 1/2 tsp. garam masala powder; 1" cinnamon stick; 2-3 cardamoms; 4-5 cloves; 1/2 tsp. cumin seeds; 2 bay leaves; 1-2 dry red chilies; 4 tbsp. mustard oil; 1 tsp. ghee; 1 tsp. coriander leaves, chopped

ABOUT Fish Head Pulao RECIPE

This is a traditional Bengali homemade delicacy of fish head cooked with rice. It is a perfect signature dish in any dinner party.

Ingredients Serving: 3

1 fish head, cut into half
1 cup rice, soaked for 30 minutes
1 medium potato, cubed
1 onion, chopped
1 tsp. ginger-garlic paste
1 tsp. cumin powder
1 tsp. coriander powder
1 tbsp. red chili powder
1/2 tsp. turmeric powder
salt to taste
1/2 tsp. garam masala powder
1" cinnamon stick
2-3 cardamoms
4-5 cloves
1/2 tsp. cumin seeds
2 bay leaves
1-2 dry red chilies
4 tbsp. mustard oil
1 tsp. ghee
1 tsp. coriander leaves, chopped

Instructions

Marinate the fish head with a pinch of salt and turmeric powder for 5-10 minutes. In a small bowl, mix together ginger-garlic paste and all the dry spices with some water. keep aside.
Heat oil in a pan and fry the potatoes till light brown. Drain and keep aside. Then fry the fish head till golden in colour. Drain and keep aside.
Temper the same oil with bay leaves, red chilies, cumin seeds, cinnamon, cardamoms and cloves. Add onion and fry till golden brown.
Add the spice paste and saute till the oil separates.
Add the drained rice and fry for 2 minutes.
Arrange the fried potatoes and the fish head. Pour 1 & 3/4 cups water and ghee. Pressure cook for 2 whistles.
When done, fluff it up with a fork & serve, garnished with coriander leaves.

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