Ilish Pulao
This traditional Bengali dish features fragrant basmati rice cooked with succulent pieces of hilsa fish, infused with aromatic spices. It's a comforting and flavorful one-pot meal that showcases the rich taste of hilsa.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain fish, milk, and mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 ghilsa fish, cut into 6-8 pieces
- 6 tbspmustard oil
- 1 pcsyellow onion, thinly sliced
- 1 tbspginger paste
- 1 tbspgarlic paste
- 4 pcsgreen cardamom, lightly crushed
- 1 pcscinnamon stick, 1-inch (2.5 cm) piece
- 4 pcsclove
- 2 pcsbay leaf
- 2 cupbasmati rice, washed and soaked for 30 minutes
- 3 cupwater, hot
- 4 pcsgreen chili, slit
- 2 tbspghee
fish marinade
- 1 tspturmeric powder
- 0.5 tspred chili powder
- 1 tspsalt
for pulao
- 1 tspsalt
Equipment
lid · deep pan · fork · large pot
The method
Step by step
- 1
Marinate the hilsa fish pieces with turmeric powder, red chili powder, and salt for the fish marinade. Set aside for at least 15 minutes.
About 15 min
- 2
Heat half of the mustard oil in a large pot or deep pan over medium heat.
About 1 min
- 3
Lightly fry the marinated fish pieces for 1-2 minutes per side, just until the outside changes color; the fish will finish cooking with the rice later. Remove the fish and set aside.
About 4 min
Cook’s note: The fish will cook further with the rice, so only a light fry is needed.
- 4
In the same pot, add the remaining mustard oil. Add the sliced yellow onion and sauté until golden brown, about 8-10 minutes.
About 10 min
- 5
Stir in the ginger paste and garlic paste. Cook for 1 minute until fragrant.
About 1 min
- 6
Add the green cardamom, cinnamon stick, cloves, and bay leaves. Sauté for another minute.
About 1 min
- 7
Drain the soaked basmati rice and add it to the pot. Gently stir for 2-3 minutes to coat the rice with the spices and oil.
About 3 min
Cook’s note: Be careful not to break the rice grains.
- 8
Pour in the hot water and add salt for pulao. Bring to a boil.
About 3 min
- 9
Once boiling, gently arrange the lightly fried hilsa fish pieces on top of the rice. Add the slit green chilis and drizzle with ghee.
About 2 min
- 10
Reduce the heat to low, cover the pot tightly, and cook for 15-20 minutes, until all the water is absorbed, the rice is tender, and the fish is opaque and flakes easily with a fork, or a food thermometer inserted into the thickest piece reads 63°C (145°F).
About 20 min
Cook’s note: Do not lift the lid during this time to allow the rice to steam properly.
- 11
Once cooked, turn off the heat and let the pulao rest, still covered, for 15 minutes.
About 15 min
Cook’s note: This resting period allows the flavors to meld and the rice to become fluffy.
- 12
Gently fluff the pulao with a fork before serving, being careful not to break the fish pieces.
About 1 min
Keep it good
Store leftover Ilish Pulao in an airtight container in the refrigerator.
Gently reheat in a microwave or on the stovetop with a splash of water to prevent drying out.
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