How to make Machcher Pulao -

Bengali style fish pulao.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice (चावल), Fish (मछली)

Cuisine : Bengali

Course : Rice

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Machcher Pulao

Machcher Pulao Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 1.30-2 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Machcher Pulao Recipe

  • Rice 2 cups

  • Fish 500 grams

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Onions 1 large

  • Ginger 1/2 inch piece

  • Fresh coriander leaves 1/4 bunch

  • Coriander seeds 1 tablespoon

  • Whole dry red chillies 4

  • Cumin seeds 1 teaspoon

  • Cloves 4

  • Ghee 7 tablespoons

  • Oil to deep fry

Method

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.