If you want to taste the Bengali food to organize the festival, then make this polo.
Recipes made by Tasnuva Mahmud Nourin, the culinary artist.
Ingredients: 1 kg of poleway rice Hilsa fish 6,7 pieces (including beetle and mattress). 1 cup of onion-leftovers 3 tablespoons of onion-bowls 6.7 of the rawmeal paste. Chana powder-1 tablespoon chopped or chopped. Half a teaspoon of cardamom Garlic powder 1/4 teaspoon Yellow-powder slightly. Jirgadh 1/4 teaspoon 1/4 cup of soybean oil and mustard oil. Salt like taste.
Method: Cut the fish into big pieces, wash them thoroughly and drain the water. Wash the rice and keep the water for 10 minutes.
Wash this mixture with half of the agarata, half a jarubabaata, half a jirgadhara, half a yellow powder, half a pepper and salt with taste.
Heat the oil in the frying pan and pour the fish in it, and put the fish in a little bit better with light water.
Do not shave too much during the harvesting of fish. If the fish can be broken. Get down from the oven when the fish is torn.
Heat excess oil in another vessel and fry the remaining ginger, garlic, onion, chilli and cumin.
Now pour the water sprinkle rice and keep stirring till the rice is heavy. Then keep cooking hot water in the amount of rice and cook it. If the water flows, the lid will be lifted properly.
After drying the water, let the rice be squeezed. When the rice gets boiled, first put some water in a bowl, then a couple pieces of fish, then the poles on it, and the pieces on it should be kept 10 to 15 minutes to lighten the mixture.
After frying, sprinkle the fried onion-bernista. Serve hot hot delicious fish!
