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Macher Pulao By Chef Harpal Singh Sokhi

Harpal Singh Sokhi
Macher Pulao is a traditional fish pulao from Chittagong, Bangladesh. Chef Harpal Singh Sokhi brings the recipe of this pulao made with Hilsa fish.

Serves

3

Cooking Time

20-30 Min

Meal Type

rice

Preparation Time

10-15 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For Gravy

    • 1-2 tbsp ghee

    • 2 bay leaves

    • 1 cinnamon stick

    • 5-6 cloves

    • 6-7 green cardamoms

    • 3-4 chopped onions

    • 1 tbsp garlic paste

    • 1 tbsp ginger paste

    • 4 green chillies

    • salt to taste

    • 1 tsp red chilli powder

    • 1/2 tsp turmeric powder

    • 1-2 cups curd

    • 2-3 cups coconut milk

    • 5-6 pieces hilsa fish

  • For Pulao

    • 1-2 tbsp ghee

    • 2-3 green chillies

    • 2-3 cups coconut milk

    • 3-4 cups soaked Basmati rice

    • salt to taste

    • water as required

PREPARATION

  1. 1

    For gravy, heat ghee in a kadhai and add bay leaves, cinnamon stick, cloves, green cardamoms, chopped onions, garlic paste and ginger paste and allow the onions to turn brown.

  2. 2

    Next, add green chillies, salt, red chilli powder, turmeric powder and mix well. Now add curd and coconut milk and cook it till the gravy boils.

  3. 3

    Add hilsa fish pieces to the gravy and cook it on a slow flame for some time.

  4. 4

    In a pressure cooker, heat ghee and add green chillies, coconut milk, soaked Basmati rice, salt and water, mix well and pressure cook it for 3 whistles.

  5. 5

    Once the steam escapes, open the pressure cooker and add pieces of hilsa and the gravy to the rice and pressure cook it for one whistle.

  6. 6

    Macher Pulao is ready to serve.

STEP BY STEP