- 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.
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
Post a Comment