Paturi Polao

Introduction

Paturi Polao is a traditional Bengali dish that is celebrated for its unique combination of flavors and textures. This dish represents the rich culinary heritage of Bengal, known for its emphasis on the use of fresh fish, aromatic rice, and a variety of aromatic spices. The word "Paturi" translates to "wrapped" in Bengali, referring to the method of cooking in which fish or chicken is marinated in spices, wrapped in banana leaves, and steamed or baked. "Polao" is a rice-based dish, often cooked with spices and flavored agents. The fusion of these two creates a mouthwatering harmony of spices and flavors.

History

Originating from the culturally vibrant state of West Bengal in India, Paturi Polao has a history that can be traced back to the royal kitchens of Bengal during the Mughal era. The Mughals were known for their lavish feasts and exceptional culinary skills, blending local flavors with imported spices. Over time, Paturi Polao evolved to incorporate local ingredients like freshwater fish and fragrant rice, becoming a staple in Bengali households for festive occasions and celebrations.

Ingredients

• Fish Fillet or Chicken - 500g
• Basmati Rice - 2 cups
• Banana Leaves for wrapping
• Mustard Paste - 3 tablespoons
• Yogurt - 1/2 cup
• Turmeric Powder - 1 teaspoon
• Red Chili Powder - 1 teaspoon
• Ginger Paste - 1 tablespoon
• Garlic Paste - 1 tablespoon
• Salt to taste
• Mustard Oil - 2 tablespoons
• Ghee - 2 tablespoons
• Bay Leaves - 2
• Green Chili - 4 to 5, slit
• Cashew Nuts - 1/4 cup
• Raisins - 1/4 cup
• Sugar - 1 teaspoon

Preparation Steps

Marinating the Protein

Start by cleaning the fish or chicken thoroughly and drying it with a paper towel. In a bowl, mix mustard paste, turmeric powder, red chili powder, ginger paste, garlic paste, yogurt, salt, and mustard oil. Coat the fish or chicken with this mixture and let it marinate for at least 2 hours in the refrigerator. This ensures the meat absorbs all the spices, resulting in a rich and flavorful dish.

Preparing the Rice

Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak it for at least 30 minutes. In a pot, boil water and add the bay leaves. Once the water is boiling, add the soaked rice and cook until it's 70% done. Drain the water and set the rice aside.

Roasting the Nuts and Raisins

In a pan, heat ghee and add the cashew nuts and raisins. Fry them until the cashew nuts turn golden brown and the raisins plump up. Remove them from the pan and keep them aside.

Cooking Process

Wrapping and Cooking the Protein

Take banana leaves and wilt them slightly over direct flame to make them pliable. Place a piece of marinated fish or chicken in the center of a leaf. Add a slit green chili on top, wrap it neatly, and secure with a toothpick. Repeat for all pieces. In a steamer or a large pan, arrange the wrapped portions and steam them for about 15-20 minutes.

Mixing and Final Cooking

In a thick-bottomed pan, layer the semi-cooked basmati rice at the bottom. Carefully unroll the steamed banana leaves and place the cooked fish or chicken on top of the rice. Pour the remaining marinade over the rice, followed by a sprinkle of ghee, cashew nuts, raisins, and a sugar garnish. When all the ingredients are layered, cover the pan tightly and cook on low flame for about 20 minutes. Use a cooking timer to ensure precise timing for each stage.

How to Enjoy Paturi Polao

Paturi Polao is best enjoyed hot, with a side of pickle or raita. The combination of spicy wrapped meat with fragrant rice makes it a complete meal. Pair it with a cool glass of lassi or mango juice to complement its rich flavors. This dish is a feast for the senses, bringing together the robust aromas of mustard and the subtle sweetness of raisins and cashew nuts, promising a delightful culinary experience.