A regal Bengali fish pulao made with fragrant rice and rich Hilsa, delicately spiced and slow-cooked to perfection.
Ilish Pulao
Ingredients
- Hilsa fish Ilish – a mix of large and small pieces, cleaned
- 1 tbsp ginger-garlic paste
- 2 tbsp onion paste
- 2-3 tbsp yoghurt
- Salt to taste
- Oil as needed
- 1-2 onions thinly sliced, for frying
- Polao rice washed and soaked – quantity as needed
- Water – according to rice and gravy requirement
Instructions
Cook the Fish:
- Heat oil in a pan.
- Add ginger-garlic paste, onion paste, yoghurt, and salt.
- Sauté until fragrant and the oil begins to separate.
- Add the Hilsa fish pieces gently. Stir lightly.
- Add water and cover. Cook until the fish is tender and the gravy thickens.
- Remove the cooked fish carefully and set aside.
Prepare the Pulao Base:
- In the same pan, heat a little more oil.
- Fry sliced onions until golden brown.
- Add the soaked polao rice and sauté for a few minutes.
Combine and Cook:
- Add water as required for cooking the rice.
- Gently place the cooked Hilsa pieces on top.
- Cover and simmer for 10–15 minutes, or until the rice is fully cooked.
Serve:
- Fluff gently with a fork, being careful not to break the fish.
- Serve hot with lemon wedges or a fresh salad.
Notes
- Rice Choice: Use basmati or kalijeera rice for the best flavour and texture.
- Optional Aromatics: Add whole spices like bay leaf or cardamom while sautéing the rice.
- Fish Handling: Hilsa is very delicate-avoid over-stirring once added to the rice.