Craving something unforgettable? Dive into the flavors of Bengal with Banglar Rannaghor's Ilish Pulao recipe. It's a feast for the senses, melding succulent Ilish (Hilsha) fish with aromatic kalijeera rice and creamy coconut milk. This dish is more than a meal; it's an experience that celebrates authentic Bengali cuisine in every bite.
Why You'll Love This Recipe:
Authentic Bengali Flavors: This Ilish Pulao recipe stays true to its roots, offering a culinary journey right in your kitchen.
Easy to Follow: Our step-by-step guide makes it simple for cooks of all levels to recreate this masterpiece.
Common Kitchen Ingredients: We use ingredients that you're likely to already have, making it convenient for you to whip up this dish.
Ingredients:
4 tbsp cooking oil
1 medium onion, thinly sliced
2½ tbsp onion paste
1½ tsp ginger paste
½ tsp garlic paste
½ tsp chili powder
1 tsp salt (adjust to taste)
3 tbsp full-fat yogurt
1 tsp sugar
1 cup coconut milk
5-6 pieces of Ilish / Hilsha fish
15-16 green chilies, tips removed
2 tbsp ghee
3 cups kalijeera rice, soaked for 20 mins
4 cups hot water
Fried onions for garnish
Instructions:
Initial Spice Base: Heat 4 tbsp of cooking oil in a pot. Add thinly sliced onion and fry until light brown. Add onion paste with a splash of water and sauté until the paste changes color.
Aromatic Paste: Add ginger and garlic paste. Cook for 40-50 seconds. Stir in the chili powder and salt. Cook until oil separates.
Yogurt Blend: Lower the heat. Mix 3 tbsp of yogurt with 1 tsp of sugar. Add to the pot and cook for 1½ minutes, stirring well.
The Fish: Pour in 1 cup of coconut milk and bring it to a boil. Add Ilish/Hilsha fish pieces and 7-8 green chilies. Cover and cook for 8-10 minutes over low heat.
Rice Preparation: Transfer the fish to a plate, retaining the gravy. In the same pot, heat 2 tbsp of ghee and add 7-8 green chilies. Add a bit of the reserved gravy and 3 cups of soaked kalijeera rice. Fry for 1-2 minutes.
Cooking the Rice: Add 4 cups of hot water, 1 cup of coconut milk, 2 tsp of salt, and ½ tsp of sugar. Taste and adjust salt as needed. Bring to a boil, cover, and cook on low heat for 20 minutes.
Assembling: Fluff up the rice. Place some rice on a separate plate. Now add the cooked fish and gravy to the pot, then top it off with the set-aside rice.
Final Touch: Garnish with a teaspoon of ghee and fried onions. Cover and cook over the lowest heat for an additional 10 minutes.
Serve warm and enjoy your delicious Ilish Pulao!