Ilish Pulao is a famous rice dish, often cooked in special occasions. It is delicious by itself,but can be also eaten with achar (pickles), begun (eggplant) or potol (pointed gourd) bhaji.
#Medium sized Hilsha fish – 1
#Polao rice – 3 cups
#Chopped onions – 1 cup
#Ginger paste – 2 teaspoons
#Ground turmeric -1 teasooon
#Coriander powder – ½ teaspoon
#Yogurt – 4 tablespoons
#Green chili – 5 to 6
#Salt – 1 tablespoon
#Oil – ½ cup
#Clean the rice a few times, rinse and keep aside.
#Clean the Hilsha and cut into thick pieces. Rinse the pieces dry and marinate with turmeric, coriander, yogurt, and a little bit of salt for 5 minutes.
#Heat about ¼ cup of oil in a pan and brown the onions.
#Add the marinated fish pieces and cook for about 2 to 3 minutes over medium heat.
#Pour in ½ cup of water, and add the green chili. Keep over low heat.
#Once the water dries up slightly and the gravy thickens, turn off the heat.
#Heat the rest of the oil in a separate pan, and fry the rice with ginger and the rest of the salt with 2 to 3 minutes.
#Cook the rice in 6 to 7 cups of water. When the water starts boiling, cover the pan and keep over medium heat.
#Wait for 5 to 7 minutes before stirring the rice again and putting the lid back on. Turn down the heat to low now.
#Turn off the heat when the rice is boiled and the water dries up.
#Take out approximately half of the cooked rice and pour in all the fish pieces and the gravy.
#Now cover the fish with the separated rice and cook over low heat for 3 to 4 more minutes.
#Turn off the heat completely when the mixture looks thoroughly cooked, having a characteristic fragrance.