Gobindobhog Chal die Chingrir Polao (Pulao with Gobindobhog Rice & Prawns)

Long back, I shared the recipe of Prawn Pulao. This time, I present the same dish, however with some substantial difference, in a new avatar which actually does an interesting facelift altogether. Here I prepare the pulao using Gobindobhog rice, which is a typical rice cultivar found in West Bengal. It has a short grain with an  unmatchable, fascinating aroma. The rice pudding or payesh in bengal is ideally made with this gobindobhog rice.

Back to the present recipe, I cook it in the pressure cooker this time which makes it much prompter and easier compared to the previous version. The other good thing is that, in the pressure cooker, the aroma of rice, prawns and the ghee mix so well, that I got the flavour exactly what I desired. For the prawn lovers, the pulao is an absolute joy. Again to mention, the key trick and the ingredient in this recipe is Gobindobhog rice, which you can try to procure online if not available in the Bengali market close by.

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Muri Ghanto (Fish Pulao)

Perhaps the most quintessential Bengali dish ever known is ‘mach bhat’ or rice with fish curry. However mach bhat takes altogether a whole new dimension with the recipe, which I share today, known coloqually as ‘muri ghonto’, or the fish pulao. Well to be perfect, it is not exactly the fish pulao, rather the ‘fish head pulao’, where the head of either Rohu or Katla fish is cooked with rice. Does not it sound exotic? The fish lovers know it very well that the fish heads are really juicy stuff. When it gets cooked with the rice, there is no doubt that muri ghonto tastes just out of the world. Interestingly, as my knowledge goes, this dish, being considerably spicy, should be enjoyed with plain white rice, along with the rice it is made of. Enjoy !!!!

Muri Ghanto (Fish head cooked with Rice)

Muri Ghanto (Fish Pulao)

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