In memoriam : Rummana Zaman

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Ilish Polao (Hilsha Rice Polao)

Serves three to four people.

  • Medium sized Hilsha fish - 1
  • Polao rice - 3 cups
  • Chopped onions - 1 cup
  • Ginger paste - 2 teaspoons
  • Ground turmeric -1 teasooon
  • Coriander powder - ½ teaspoon
  • Yogurt - 4 tablespoons
  • Green chili - 5 to 6
  • Salt - 1 tablespoon
  • Oil - ½ cup
  • Clean the rice a few times, rinse and keep aside.
  • Clean the Hilsha and cut into thick pieces. Rinse the pieces dry and marinate with turmeric, coriander, yogurt, and a little bit of salt for 5 minutes.
  • Heat about ¼ cup of oil in a pan and brown the onions.
  • Add the marinated fish pieces and cook for about 2 to 3 minutes over medium heat.
  • Pour in ½ cup of water, and add the green chili. Keep over low heat.
  • Once the water dries up slightly and the gravy thickens, turn off the heat.
  • Heat the rest of the oil in a separate pan, and fry the rice with ginger and the rest of the salt with 2 to 3 minutes.
  • Cook the rice in 6 to 7 cups of water. When the water starts boiling, cover the pan and keep over medium heat.
  • Wait for 5 to 7 minutes before stirring the rice again and putting the lid back on. Turn down the heat to low now.
  • Turn off the heat when the rice is boiled and the water dries up.
  • Take out approximately half of the cooked rice and pour in all the fish pieces and the gravy.
  • Now cover the fish with the separated rice and cook over low heat for 3 to 4 more minutes.
  • Turn off the heat completely when the mixture looks thoroughly cooked, having a characteristic fragrance.
  • Serve hot.

1 comment:

Manjari said...

I came across your blog while searching for Morog Pulao and then made this Hilsa Pulao and it turned out delicious. Thanks for sharing the recipe