Ilish Pulao
Ilish Pulao, also known as Hilsa Pulao, is a popular Bengali rice dish that combines the rich flavors of Hilsa fish (Ilish in Bengali) with fragrant basmati rice. This recipe showcases the beloved Hilsa fish, which is considered a delicacy in Bangladesh.
Next, the fried Hilsa fish is layered on top of the partially cooked rice. Saffron-infused milk is drizzled over the layers, imparting a beautiful golden hue and a subtle floral aroma to the dish. The pulao is then covered and cooked on low heat until the rice is fully cooked and the flavors have melded together.
Ilish Pulao is typically served hot, garnished with fried onions, fresh coriander leaves, and a squeeze of lime juice. The combination of the tender and flavorful Hilsa fish with the aromatic and fluffy basmati rice creates a mouthwatering harmony of tastes and textures.
This delectable dish is often prepared on special occasions and festivals, celebrating the love for Hilsa fish and the art of Bengali cuisine. Ilish Pulao is truly a treat for seafood lovers and a testament to the culinary richness of Bangladesh.
Contributors Bio
I am Shahnaj Parvin Alley. Cooking is my passion, and I enjoy cooking. I am an entrepreneur. Since 2020, I have been working with food. Basically, I am a homemaker, and I have a page where I take online food orders. I have taken a three-month cooking course. I have passed Cooking Level 1 and Level 2.
আমি Shahnaj Parvin alley। রান্নাটা আমার পেশন আমি রান্না করতে পছন্দ করি আমি একজন উদ্যোক্তা। ২০২০ সাল থেকে আমি খাবার নিয়ে কাজ করি। মুলত আমি একজন হোমশেফ আমার খাবারে পেইজ আছে যেখানে আমি অনলাইনে খাবারের অর্ডার নিয়ে থাকি। আমি কুকিং এর উপরে কোর্স করেছি তিনমাসের। আমি কুকিং লেভেল ১ এবং লেভেল ২ পাশ করেছি।
Ingredients
- 1 large Hilsa fish
- 1/2 teaspoon each of ginger garlic, and ground chili
- 2 tbsp sour yogurt
- 1 tsp black pepper powdered
- salt to taste
- 1.5 cups mustard oil
- 3 cups Basmati rice
- 1 tbsp ghee
- 8-10 green chilies
- onion rings for garnishing
- 1 cup onion finely chopped
Instructions
- First, clean and cut the Hilsa fish into large pieces, removing the bones. Keep the head and small pieces aside, boil them in water, and keep the stock.
- In a bowl, mix sour yogurt with ground spices, powdered black pepper, and salt. Add the fish pieces to the marinade and mix well with your hands. Marinate for 15-20 minutes.
- Wash the rice thoroughly and drain the water.
- Heat a pan on the stove, add mustard oil, and when the oil is hot, add the chopped onions. Fry the onions until they turn golden brown and then add the marinated fish pieces. Cook the fish for about 15 minutes until it becomes tender. Remove the fish pieces from the pan.
- In the same pan, add ghee and heat it. Then add the fish marinade and stir well. Add the rice and stir for a while. Pour in the fish stock, about 1 liter, and cover the pan with a lid. Reduce the heat and cook for about 20 minutes until the rice is fully cooked. After 20 minutes, check if the salt is sufficient.
- Place a tawa (griddle) on the stove and place the pan with the pulao on top. Keep the heat very low. Arrange the fish pieces on top of the rice, being careful not to break them. Garnish with onion rings, green chilies, and a small amount of ghee. Let it simmer for a few more minutes.
- Remove from heat and serve the delicious Hilsa Pulao while it's still hot.
Notes
The cooking time for Hilsa Pulao can vary depending on various factors, such as the type of stove and the desired level of doneness. However, as a general guideline, the total cooking time for this recipe can be estimated to be around 45-60 minutes. This includes the preparation and marinating time for the fish, cooking the fish and onions, and simmering the rice with the fish stock. It's important to ensure that the rice is fully cooked and the fish is tender before serving.
