Ilish Pulao ( Rice cooked with Hilsa )

By petukbong on July 23, 2024

Hello readers.

It's monsoon and as a ritual we Bengalis are obsessing over Ilish . This year I wanted to make this beautiful, light, fragrant dish from Bangladesh and trust me it was worth it. Typically made with Kalijira rice native to the area. I used Gobindobhog rice which is a small grain, fragrant rice which cooks very fast and has a nutty undertone. You can use basmati rice as well.

Without further ado let's get started

Things you will need

Hilsa fish cut into diagonal slices with head and tail : 1 kg
Gobindobhog rice: 500 gm
Green cardamom: 8-10
Black cardamom: 6
Cinnamon stick : 3 , 1" each
Cloves : 10
Black pepper corn( whole ) : 1 tsp
White onion : 1 , diced
Red onion : 1 sliced and 1 made into paste
Garlic paste : 1 tbsp
Yoghurt: 1/3 cup
Coriander powder: 2 tsp
Cumin powder: 2 tsp
Red chilli powder: 1 tsp
Ginger : grated 2 tbsp
Mustard oil: 3 tbsp
Ghee : 1/4 cup
Green chilli: 3-4
Milk : 1/4 cup
Salt to taste

How I made it ,

Clean the rice till the water runs clear and keep aside to dry
Clean the fish
In a large sauce pan , add 500mL of water, diced white onion , 4 black cardamom, 3-4 green cardamom, 5 cloves , black peppers , salt and fish head and tail. Bring to boil and let it simmer at low heat for a minimum of 45 mins. After that, strain a stock and let it simmer to reduce.
In a bowl , mix yoghurt onion paste, garlic paste, red chilli powder, cumin powder, coriander Powder together . Add the rest of the fish pieces and let it marinate for 15 mins.
In a pan add 2 tbsp of mustard oil and add in sliced red Onions and cook on medium low flame till they turn brown. That's Beresta for you. Keep that aside .
In the same pan , add in 1 tbsp mustard oil, add the marinated fish pieces and the marinade. Cook the fish for 3-5 mins on each side and take out the fish pieces and let the gravy cook till oil separates.
In a large sauce pan or handi , add half of the ghee , add in 3/4th of the Beresta, grated ginger,rest of black cardamom, green cardamom, cinnamon sticks, cloves in this order. Stir till they release fragrance.
Add in the cooked gravy and stir for a minute and add in the rice. Stir continuously till rice turns translucent.
Add in the hot stock , add hot water to ensure the liquid level is at least 1-2 inches above the rice. Adjust salt , cover till the water dries up and rice is cooked al Dante.
With a fork loosen the grains. Place the fish pieces green chilles , the rest of the Beresta , ghee and milk . Cover tightly if needed place a heavy pan on top. Cook on the lowest flame for 7-8 mins. And it's done.