Monday, April 1, 2013

Paroma Polao

“PAROMA POLAO” the name itself is so gorgeous. I learnt the recipe from my elder sister, as per I remember she learnt the recipe form one of a leading Bengali Magazine call “Sananda”. The recipe is very easy but the specialty of the dish is the flavor of Ajwain or Carom seeds and Fish. It’s been long time I had this dish from my sister’s hand. I think like me all of you love to cook some different rice preparation. Because every time for any kind of get-together or small party I love to prepare some different rice dishes. And this dish is easy and as well as very unique.

The flavor of Ajwain in any rice dish I never saw before and that’s the key ingredients of the polao. But definitely for them who like to have fish. Otherwise instead of fish you can add Paneer in this same recipe.

Preparation time: 10 mints.
Cooking time: 30 mints.

1.Gobindobhog rice: 1 cup.
2. Ruhu or Katla fish: 4 piece. (cut into cube size).
3.One small potato: Cut into cube size.
4.Few Ajwain or Carom seeds.
5.One bay leave.
6.Clove:2, Cardamom: 2.
7.Half tea spoon turmeric powder.
8.Half tea spoon red chili powder.
9.Half tea spoon minced ginger.
10.Few cashew nuts.
11.Salt and sugar as per taste.
12.Mustard oil for frying the fish pieces.
13.Ghee and Sunflower oil 2 table spoon for polao.


Wash and clean the rice.

Wash and clean the fish pieces. Now marinate them with little ajwain seeds,salt and turmeric powder.

Now put some oil in a vessel and fry the fish pieces till both the side become little brown. Remove from the vessel and keep it aside.

Now fry the potato pieces till both the side become little brown and keep it aside.

Now take another vessel and add the ghee and oil and slowly add the bay leave, clove, cardamom and few ajwain seeds, after few seconds add the cashew nuts and stir for some time.

Next add the washed rice, turmeric powder and red chili powder. Mix well and stir for some time.

Now add the fried potato pieces, some salt, sugar and enough water. Cook till the water gets reduced to 50%. Then add the minced ginger and fried fish pieces. Cook till the rice done.

Serve hot with any curry but I preferred to have Egg Curry or Fish curry with this.

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