Ilish Macher muri ghonto (Curry with Hilsa fish head)
Yes,we bengalis are very much foodie kind.We love fish heads very much and most popular…
250 gm govindobhog rice (if not available you can use Jeera Rice)
1 cinnamon stick
1/2 tsp sauf
1 bay leaf
6-7 black pepper seeds
4 tsp ghee (We generally use a bit more ghee, if you want you can add more)
1/2 tsp turmeric powder (optional)
Salt as per taste
3 tsp sugar (Pulao is a sweet rice recipe)
Wash the rice properly and drain water completely.
Heat a pan and add ghee.
Let the ghee gets properly heated.
Fry the peanuts, cashew nuts together and keep them aside.
Now add rice to the pan.
Add turmeric powder, salt.
Now mix everything properly.
We need to stir the rice in ghee regularly. This way we will fry the rice for next 8-10 minute.
When the rice color changes, add fried nuts and kishmish.
Keep the rice aside.
Now add enough water. Measure will be like, for 1 cup rice take 2 cup water.
Now add bay leaf, sauf, cinnamon, cardamom, clove & black pepper in hot water.
cook them for 2-3 min so that all the flavours mixes in the water.
You can also put all these spices in a white cotton cloth and then dip that potli into the water.
Later you can remove that.
Add sugar to that water and mix all of them properly.
Now add the rice mixture prepared earlier.
Cover the pan with lid and cook on low heat.
After15-17 min your pulao will be ready.
Serve hot with some spicy dish (may be spicy chicken or paneer item), as this is a sweet rice item.