Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, makhmali chitol macher muitha/ creamy fish dumplings & pulao. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Makhmali Chitol Macher Muitha/ Creamy fish dumplings & Pulao is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Makhmali Chitol Macher Muitha/ Creamy fish dumplings & Pulao is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook makhmali chitol macher muitha/ creamy fish dumplings & pulao using 31 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Makhmali Chitol Macher Muitha/ Creamy fish dumplings & Pulao:

1. Make ready 300 gms chitol/Clown Knife fish
2. Take 1 potato boiled
3. Get 3 medium onions chopped
4. Prepare 1 tbsp ginger paste
5. Get 1 tsp garlic paste
6. Take 3 tbsp scraped coconut
7. Take 1/2 tsp turmeric powder
8. Take 1 tsp kashmiri red chilli powder
9. Get 6 cashew nuts
10. Make ready 1 tbsp charmagaz paste
11. Make ready 1 tbsp fresh cream
12. Make ready To taste salt and sugar
13. Take 1/2 tsp garam masala
14. Get 1/2 cup mustard oil
15. Make ready 1 tbsp all purpose flour
16. Get 4 green chillies chopped
17. Get 1 tsp chopped coriander
18. Prepare 1 bay leaf
19. Make ready For rice:
20. Take 1.5 cups small grain /ambemohar rice
21. Make ready 2 tbsp ghee
22. Take 2 cardamoms
23. Make ready 4 cloves
24. Take 1 small stick cinnamon
25. Take 7-8 roasted cashewnuts
26. Take 1 tbsp raisins
27. Take 1 pinch kesar food colour or turmeric
28. Prepare To taste salt and sugar
29. Prepare 1 bay leaf
30. Prepare 2.5 cups water
31. Make ready 1 tsp ginger paste

Instructions to make Makhmali Chitol Macher Muitha/ Creamy fish dumplings & Pulao:

1. Place the scooped out and deboned fish flesh in a bowl. Add boiled and cubed potatoes. Add 1/2 tsp ginger and 1/2 tsp garlic paste. Add 1 finely chopped onion, chopped green chilies,1 pinch turmeric,1/4th tsp red chilli powder,1.5 tbsp scraped coconut,salt and sugar to taste. Add 1 tbsp flour and mash well. Make small pakoras out of the mix and deep fry in oil.
2. Fry 2 tbsp chopped onion in 1 tbsp oil. Cool and make a paste of half of fried onion,cashew,charmagaz,and tomato puree.In the remaining oil,fry the paste along with ginger garlic paste,scraped coconut,salt and sugar to taste,turmeric, red chilli powder.Add fresh cream and fry till oil leaves sides.Add the dumplings and 1.5 cups water.Add 1 bay leaf and boil for 5 minutes till dumplings are soft.Sprinkle fried onions,garam masala,green chillies, chopped coriander.Serve with rice or Basanti pulao.
3. For Basanti Pulao: Heat ghee in a pressure cooker. Sprinkle half crushed whole garam masala. When they splutter, add few broken cashew nuts and toss. Add rice and ginger paste. Add pinch of turmeric or Kesar food colour, salt and sugar to taste. Add water, bay leaf and give it a swirl from beneath. Close pressure and cook till 2 whistles. Open the lid after 5 minutes. Sprinkle raisins and toss. This pulao is sweet and salty in taste.

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