Fish Head Pulao

Name: Fish Head Pulao
Cuisine: Indian
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 chilli powder; to taste salt; 1/2 tsp turmeric powder; 1/2 tsp garam masala powder; 1" cinnamon stick; 2-3 green cardamoms; 5-6 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

Bethica Das @kitchen_flavours

Sharjah (UAE)

#riceisthebest - If you are a fish head lover and a bit of an adventurous type, then go ahead and try this fish head pulao. It is a one pot meal that can be relished just as it is, with some sliced onion (opt) and lemon wedges. You need nothing else. I have used Hilsa (Ilish Maach) fish head but you can try with any other fish head too.

This is a traditional Bengali homemade delicacy called Muri Ghonto, where fish head is cooked with rice. But I gave a slight twist here. I increased the quantity of rice and pressure cooked it to make a pulao. It turned out real yum. The addition of ghee to the end product enhances the flavour and aroma of the dish, which is simply divine. #goldenapron

Bethica Das @kitchen_flavours

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Ingredients

1fish head, cut into half
1 cuprice, soaked for 30 minutes
1medium potato, cubed
1onion, chopped
1 tspginger-garlic paste
1 tspcumin powder
1 tspcoriander powder
1 tbspred chilli powder
to tastesalt
1/2 tspturmeric powder
1/2 tspgaram masala powder
1" cinnamon stick
2-3green cardamoms
5-6cloves
1/2 tspcumin seeds
2bay leaves
1-2dry red chilies
4 tbspmustard oil
1 tspghee
1 tspcoriander leaves, chopped

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Steps

1

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.
2

Heat oil in a pan and fry the potatoes and the fish head separately till golden in colour. Drain and keep aside.
3

Temper the same oil with bay leaves, red chilies, cumin seeds, cinnamon, cardamoms and cloves. Add onion and fry till golden brown.
4

Add the spice paste and saute till the oil separates.
5

Add the drained rice and fry for 2 minutes.
6

Arrange the fried potatoes and the fish head. Pour 1 & 3/4 cups water and ghee. Pressure cook for 2 whistles.
7

When done, fluff it up with a fork and serve, garnished with coriander leaves.
8

Note - You may crush the fish head as you cook, but I preferred to keep it whole.