Hilsa Pulao by Shahnaj Parvin Alley

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.