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Macher Pulao By Chef Harpal Singh Sokhi

Macher Pulao

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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.
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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

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.

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.

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.

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.

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

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

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.

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.

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.

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.

Macher Pulao is ready to serve.

Macher Pulao is ready to serve.

Macher Pulao is a traditional Bengali fish pulao from Chittagong, Bangladesh. Pulao is a rice-based dish. Macher Pulao is made with different type of fish but Hilsa/Ilish is generally preferred much more. This fish curry is generally served with rice or roti.

The rich flavour of Hilsa, the different spices used, the fragrant Basmati rice and infusion of ghee give this pulao an awesome aroma and lip-smacking taste. 

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