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Ilish Pulao

Servings 4
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

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.
Ilish Pulao is a luxurious, festive dish that combines the richness of Hilsa fish - Bangladesh's national fish and culinary pride - with the fragrant warmth of ghee - laced kalizeera rice and spice . It is a delicacy reserved for special occasions, especially in the monsoon season when Ilish is at its peak. The star ingredient in this dish is Hilsa. Hilsa is more than just a fish in Bangladesh - it is a symbol of heritage, identity, and celebration. Known for its buttery texture, rich flavour, and soft, oily flesh, Hilsa adds an unmistakable aroma and depth to the pulao that no other fish can replicate.
Author: Sonia Imran
Course: Main Dish
Cuisine: Bangladeshi