Are you aware of the beneficial effects of fish ? Fish head contains healthy protein, rich in Omega 3 fatty acids which lowers risks of Chronic diseases, reduce high cholesterol, high blood pressure, good for eyes and brain. It's even good in taste. So, we should quit tossing them and consider eating in-stead. I love to experiment with fish heads to prepare many varieties of dishes.
My today's recipe is "Fish head pulao" or it's another version of Bengali "Muri Ghonto". It's one of the delicious one pot meal, which requires no side dish. The fish head enhances the flavor of pulao by many times. Let's start with the recipe.
Ingredients :
- Fish Head - 2 (Rohu/Catla, I have used Rohu fish Head)
- 1 cup Gobindbhog/Basmati Rice (Gobindbhog is used in authentic Muri Ghonto) - washed well and soaked for around 30 mins
- Whole Spices (Around 4-5 Cloves, 3 Cardamom, 1 inch Cinnamon Sticks, 1/2 tsp Cumin Seeds, 2 Bay Leaves, 2 Red Chilli)
- 2 Onion - finely chopped
- 2 Potatoes - cut into 1/2 inch small cubes
- 1 Tomato - finely chopped
- 1 tsp Ginger Garlic paste
- 1/2 tsp Biryani Masala(optional)
- 1/2 tsp Garam Masala
- 1 tsp Cumin Powder
- 1 tsp Red Chilly Powder
- 1/2 tsp Turmeric Powder
- Salt
- 1 tsp Sugar (as per taste)
- 1 tbsp Ghee
- 2 cups Water
- Around 4 tbsp Mustard Oil
Recipe Details :
✓ Add 1/2 tsp each of salt, Turmeric Powder and red chilli powder to the fish head. Mix well. Do the same for potato pieces also. Keep them marinated for around 15 mins.
✓ Heat 1 tsp oil in kadai. Add the washed/soaked rice to it and fry for around 2-3 mins in medium flame. Keep stirring continuously. After 2-3 mins, when the rice doesn't stick to kadai anymore, take it out and keep aside.
✓ Add rest of the oil to kadai. Once oil is hot, fry fish heads well, keeping the flame medium. Make sure both sides are fried very well. Once done, take them out and keep aside.
✓ In the same kadai, where oil is already hot, add the dry spices under "whole spices" section. Fry them for 10-15 secs so the aroma starts to come.
✓ Add chopped onion and fry till it turns soft.
✓ Add ginger garlic paste and cook for around 2-3 mins till the raw smell goes.
✓ Now to the kadai, add chopped tomatoes and cook till it becomes soft.
✓ Add turmeric powder, red chilli powder, Cumin Powder and biryani masala now. Mix everything nicely. Add 2 tbsp water and cook the masala in low flame till oil starts leaving.
✓ Add fried potatoes and mix well with the masala.
✓ Add the fried rice and give everything a good mix.
✓ Add the fried fish heads and mix again. Don't break the fish head into small pieces because anyway it's going to be soft gradually.
✓ Now to the kadai, add 2 cups of water and keeping the flame high, let water comes to boil. Be careful of the water, else the dish may become too watery.
✓ Add Salt and sugar, mix everything carefully.
✓ Once the water starts to boil, cover the kadai and keeping the flame low cook for around 10 mins.
✓ After 10 mins, open the lid and check if the rice is cooked well. If rice is cooked completely, go for next step.
✓ If rice is cooked half and water is dried up, add 1 cup more water. Cover and cook in low flame for 5-8 mins more.
✓ Cool till rice and potatoes are completely cooked. Taste and adjust the salt and sugar quantity accordingly.
✓ In the last step, add garam masala and ghee. Mix again carefully so that rice doesn't break.
✓ Switch off the flame. Cover and keep like this for around 5 mins before serving it.
✓ Fish head pulao is ready to serve hot either with a bowl of raita or gravy.
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