Ilish Pulao Recipe (Bengali Style Hilsa Fish polao) is an extremely fragrant and delicious polao with Ilish mach. You can follow this easy short recipe to cook your favorite ইলিশ পোলাও Ilish Pulao now :)
Ingredients
Frying Ilish / Hilsa fish
Ilish Maach 6 pcs
Plain Yogurt 1/2 cup
Fried Onions / Beresta 1/2 cup
Green chilli paste 1 tsp
Garlic paste 1 tsp
Ginger paste 1 tsp
Cumin powder 1/2 tsp
Salt to taste
Sugar 1/2 tsp
Cooking Pulao
Oil 4 tbsp
Rice 2 cup
Onion paste 1 tbsp
Onion sliced 1/2 cup
Cinnamon 2 pcs
Clove 4 pcs
Cardamom 4 pcs
Black peppercorns 10-12 pcs
Bay leaf 2 pcs
Ginger paste 1 tsp
Salt to taste
Hot water 4 cup
Ghee 1 tbsp
Green chilli 5 pcs
Preparation
Wash and clean the rice, soak in water for 30 minutes. Drain water and set aside.
Clean and descale the fish pieces. Rinse the pieces, let it dry and left aside.
Directions
Cooking Ilish / Hilsa fish
In a large flat bowl, add plain yogurt, fried onions / beresta, ginger paste, garlic paste, green chilli paste, cumin powder, sugar and salt to taste.
Form a thick paste and coat the fish pieces evenly on all sides. Leave it aside to marinate for 5 minutes.
Fry the marinated fish pieces for 3-5 minutes over medium heat. Fry until each side is golden brown, while turning over the fish be careful to not break the fish pieces.
Remove form heat and set aside.
Cooking pulao
Heat oil in a large wok at medium high heat, add sliced onions and saute until translucent.
Add raw garam masala; cardamom, cinnamon sticks, bay leaves, cloves and black pepper corn. Saute for couple minutes.
Add soaked rice, be sure to drain all water from rice before adding to the pan. Add onion paste and ginger paste. Stir continuously so the rice does not burn at the bottom. Fry the rice for approximately 5 minutes so it takes in all the flavor of the spices.
Add hot water, give everything another stir. When water starts to simmer, reduce heat to medium, closed with lid and cook until rice is half done.
Add fish pieces and all the gravy from the frying pan, add sliced green chilli on top. Close with lid add to dom for 15 minutes and low heat.