There’s something magical about the way fragrant rice and succulent fish come together in Bengali cuisine. Today, I’m excited to share with you a recipe that epitomizes this delicious harmony: Bhetki Macher Polao. This dish, featuring the prized Bhetki fish (Asian seabass) nestled in aromatic rice, is a personal favorite of mine.
Bhetki, is the perfect canvas for the bold spices in this dish. Polao is a celebration of aromatics. The fish is first lightly fried and then gently steamed with the rice.
Every time I prepare this dish, the aroma that fills my kitchen transports me back to lazy Sunday afternoons in Kolkata, where this polao was often the centerpiece of family gatherings. Whether you’re a Bengali food enthusiast or just starting to explore this rich cuisine, Bhetki Macher Polao is a dish that’s sure to impress. It’s a testament to the Bengali love for fish and rice, elevated to an art form.
Ingredients:
– 500g Bhetki fish, cut into large pieces
– 2 cups rice (I used long grain basmati rice, can use Gobindobhog rice)
– 2 large onions, sliced
– 1 tbsp ginger paste
– 1 tbsp garlic paste
– 2 bay leaves
– 2 cinnamon stick
– 4-5 green cardamoms
– 4-5 cloves
– 4 tbsp ghee
– Salt to taste
– Oil for frying
– Fresh coriander leaves for garnish
Instructions:
1. Marinate the fish pieces with salt and turmeric. Set aside for 15 minutes.
2. Heat oil in a pan and lightly fry the marinated fish pieces until golden. Remove and set aside.
3. In the same pan, add ghee. Once hot, add the whole spices (1 bay leaf, 1 cinnamon, 2 cardamom, and 2 cloves). Sauté until fragrant.
4. Add sliced onions and fry until golden brown. Then add ginger and garlic paste, cooking until the raw smell disappears.
5. Add 1 cup of water, cover and cook for 5 minutes.
6. Take off the heat and let it cool.
7. Sieve the liquid and add water to the liquid part to make 4 cups.
8.In another pan add 2 tablespoons of ghee.
9. Add the whole spices (1 bay leaf, 1 cinnamon, 2 cardamom, and 2 cloves).
10. Wash the rice and add it to the pan. Stir gently to coat the rice with the spices and ghee.
11. Add 4 cups of sieved liquid + hot water and salt to taste. Bring to a boil, then lower the heat.
12. . Gently place the fried fish pieces on top of the rice. Cover and cook on low heat until the rice is done and the water is absorbed (about 15-20 minutes).
13. . Let it rest for 5 minutes, then gently fluff the rice with a fork, taking care not to break the fish.
14. Garnish with ghee and fresh coriander leaves and serve hot.
Serving Suggestions
Bhetki Macher Polao is a complete meal in itself, but it pairs wonderfully with a cool raita or a tangy tomato chutney. For a truly Bengali experience, end your meal with a sweet mishti doi.
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Bhetki Macher Polao: A Celebration of Bengali Flavors
Description
Bhetki, is the perfect canvas for the bold spices in this dish. Polao is a celebration of aromatics. The fish is first lightly fried and then gently steamed with the rice.
Ingredients
Instructions
-
Marinate the fish pieces with salt and turmeric. Set aside for 15 minutes.
-
2. Heat oil in a pan and lightly fry the marinated fish pieces until golden. Remove and set aside.
-
3. In the same pan, add ghee. Once hot, add the whole spices (1 bay leaf, 1 cinnamon, 2 cardamom, and 2 cloves). Sauté until fragrant.
-
4. Add sliced onions and fry until golden brown. Then add ginger and garlic paste, cooking until the raw smell disappears.
-
5. Add 1 cup of water, cover and cook for 5 minutes. Take off the heat and let it cool.
-
6. Sieve the liquid and add water to the liquid part to make 4 cups.
-
7. In another pan add 2 tablespoons of ghee. Add the whole spices (1 bay leaf, 1 cinnamon, 2 cardamom, and 2 cloves).
-
8. Wash the rice and add it to the pan. Stir gently to coat the rice with the spices and ghee.
-
9. Add 4 cups of sieved liquid + hot water and salt to taste. Bring to a boil, then lower the heat.
-
10. Gently place the fried fish pieces on top of the rice. Cover and cook on low heat until the rice is done and the water is absorbed (about 15-20 minutes).
-
11. Let it rest for 5 minutes, then gently fluff the rice with a fork, taking care not to break the fish.
-
12. Garnish with ghee and fresh coriander leaves and serve hot.
Servings 1
- Amount Per Serving
- Calories 386kcal
- Calories from Fat 16.2kcal
- % Daily Value *
- Total Fat 16.7g26%
- Saturated Fat 2.4g12%
- Total Carbohydrate 56.5g19%
- Sugars 7.5g
- Protein 18.2g37%
- Vitamin A 302 IU
- Vitamin C 12 mg
- Calcium 135 mg
- Iron 7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serving Suggestions
Bhetki Macher Polao is a complete meal in itself, but it pairs wonderfully with a cool raita or a tangy tomato chutney. For a truly Bengali experience, end your meal with a sweet mishti doi.
