Name: Muro bhat/ Fish head pulao recipe by Alina Sarker at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 5
Ingredients: 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

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.

Ingredients Serving: 5

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

Instructions

Wash the fish heads thoroughly and smear it with salt and turmeric powder.
Heat 100 ml of oil and fry them till they are crisp on the outside. Then keep aside.
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.
Slice the onions thickly. Fry the raisins in a little oil and keep aside to garnish.
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.
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.
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.

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