Ilish Macher Mathar Pulao

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 Ilish Macher Mathar Pulao:

This year's Durga Puja is different. No visiting in Durga Puja Mandap, no eating outside. After I am in North America we always only have 2 days of Puja. This year that also got canceled for this deadly pandemic. For Bengalis puja is in their soul however we are helpless here. One thing that is still on is the Puja feast( Pujor Khawadawa). I stocked up the pantry and freezer. It is always true that good food can do a miracle and boost your mood. The most lovable produce that is now in my freezer is Ilish Mach / Hilsa fish. I don't know how Hilsa fish revive my mood always. My love for Ilish Mach or Hilsa fish is never gonna end. Except for the scales of the fish, every inch of the fish is my favorite. I love to make a different dish with different parts. Kumro Patai Ilish Pulao( Hilsa Pulao in Pumpkin leaves), Ilish Macher dimer tok (Hilsa egg sour curry), and Doi Ilish( Hilsa curry with yogurt) are already in my blog. Now last weekend I made Hilsa Head Pulao. This Hilsa fish was above 1.5 kg. so the head was quite big actually. I think I did justice with the head of the fish.  
Even though it is Pulao, for Hilsa fish I always like the natural taste of the fish so no onion, garlic, or garam masala. I use very few spices and the fish head did the magic and the result is a scrumptious fish delicacy. Try my recipe, all ingredients are always available in our pantry. Pour your comments in the box below, your comments always inspired me to do more.
Happy Durga Puja!

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Course - Main course( Rice dish)
Dish - Bengali
Author- Usashi Mandal
Serves- 2
Preparation time- 20 minutes
Cooking time - 20 - 30 minutes


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Ingredients:

1 Hilsa fish head
1 cup Basmati Rice
2 tsp mustard seed paste/powder
5 tbsp mustard oil
3 tbsp yogurt
10 green chilies
2 tsp cumin seeds
2 tsp turmeric powder
1 dry whole red chili
Salt for seasoning

Instructions:

1. Wash and clean the fish head thoroughly. Cut the head in half. Drain all excess water. Rub turmeric powder and salt on the fish head.

2. Wash the rice and soak in water for 20 minutes. Then drain all the water and spread it to dry.

3. Heat mustard oil in a deep bottom pan or kadai.  Now fry the fish head pieces in low flame until light brown. Take it out and keep aside.

4. In the same oil add cumin seeds and dry red chili after it starts crackling add soaked and drained rice to it. Fry for 5 to 6 minutes.

5. Meanwhile, in a mixing bowl add mustard seed paste and yogurt mix very well. Boil 2 cups of water.

6. Now as you are done frying rice add the yogurt mixture, green chilies, turmeric powder, and salt. Mix it properly now add 1 and 1/2* cups of water. Keep 1/2 cup if needed then you can add it later.

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7. Now as the rice started bubbling add fish head on top and cover and cook on low flame for 15 minutes. After adding the head don't stir the rice otherwise the fish head will break. 

8. After 15 minutes check the seasoning and the rice. The rice is almost cooked by that time and the water should dry up**. If you think the rice is not cooked and need more water then sprinkle some water. 

9. Now scoop some rice and cover the fish head with it. Close the pan and switch off the flame, Rest it for 20 minutes before serving.

10. The delicious and mouthwatering Hilsa head Pulao is ready. Nothing else need with that though you can serve it with Hilsa fish curry or Hilsa egg fry.

Enjoy!!



Happy Durga Puja




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* For one cup of rice you need two cups of water, Yet rice comes in different varieties, sometimes 2 cups water make pulao mushy. So always keep 1/2 cup in hand if need adds after. 
**If the flame is high water will dry up soon and the rice will not cook, keep the flame low and keep an eye that is not stick on the bottom of the pan or overcooked.



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