Harpal Singh Sokhi
Macher Pulao is a traditional fish pulao from Chittagong, Bangladesh. Chef Harpal Singh Sokhi brings the recipe of this ... Read More
Preparation Time
10-15 Min
Cooking Time
20-30 Min
Meal Type
main course
Difficulty
MEDIUM
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
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.
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.
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 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.
