Yasmin's Ilish Pulao (Hilsa Pulao)

    Yasmin's Ilish Pulao (Hilsa Pulao)

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    1hr


    7 people made this

    About this recipe: 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. I personally like to have Ilish Pulao by sprinkling some lemon extract on the rice before I eat :)

    BengaliFoodie Dhaka, Bangladesh

    Ingredients
    Serves: 8 

    • 8 pieces of Ilish Mach ( Hilsa Fish)
    • Salt as needed
    • 500 g of Pulao rice
    • 1 cup of sliced onions
    • 1 teaspoon of ginger paste
    • 1/2 teaspoon garlic paste
    • 1 teaspoon of coriander powder
    • 8-10 green chillies ( as preferred)
    • 4 bay leaves
    • 1 cup ghee
    • 1 liter water
    • 1/2 cup fried golden brown onions ( peyaj beresta)
    • Sliced carrots,lemons and cucumbers for garnishing

    Directions
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Cover the washed fish pieces with some salt and set aside.
    2. Add washed Pulao rice, sliced onions, ginger and garlic pastes, coriander powder, green chillies and bay leaves to a bowl. Mix well and set aside.
    3. Heat ghee in a pan and when the oil is hot, add the spice mixed Ala rice. Stir continuously, until the oil starts to simmer on top. Now add around 1 liter water, lower the heat and put the lid on.
    4. Stir for a bit every now and then, and when the rice starts to swell, add the fish pieces. Mix the fish with the rice very carefully so that the fish pieces do not break. Put the lid back on to the pan on low heat.
    5. Check every now and then if the rice and fish have cooked. When the rice and fish have softened, serve with fried golden brown onions (peyaj beresta).
    6. Garnish also with sliced carrots, lemons and cucumbers.

    Shortcut

    You can add hot boiling water-this way the rice will be cooked faster.

    Tip

    Carefully lift the fish pieces when being served so that the fish pieces do not break.

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