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Ilish Pulao Recipe (Hilsa Pulao)

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Ingredients:
  • 4–5 pieces Hilsa (Ilish) fish
  • ½ teaspoon turmeric powder
  • Salt to taste
  • 2–3 tablespoons mustard oil
  • 2 cups basmati or gobindobhog rice
  • 2 tablespoons ghee
  • 1 tablespoon mustard oil
  • 1 bay leaf
  • 2–3 green cardamoms
  • 1-inch cinnamon stick
  • 3–4 cloves
  • 1 teaspoon cumin seeds
  • 1 medium onion, thinly sliced
  • 1–2 green chilies, slit
  • 1 teaspoon ginger paste
  • ½ teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • ½ teaspoon garam masala
  • 1–2 tablespoons sugar
  • Salt to taste
  • 3½–4 cups warm water
  • 2 tablespoons raisins (optional)
  • 2 tablespoons cashews (optional)
Instructions:
  • Prepare the fish: Wash the Hilsa pieces gently and pat them dry. Rub them with turmeric and salt and keep aside for 15–20 minutes.
  • Fry the Hilsa: Heat mustard oil in a pan. Lightly fry the Hilsa pieces on both sides until they develop a golden color. Don't over-fry them, as Hilsa can become dry. Remove and keep aside.
  • Prepare the rice: Wash the rice gently until the water runs mostly clear. Soak it for about 15–20 minutes, then drain well.
  • Temper the spices: Heat ghee and mustard oil in a heavy-bottomed pot. Add bay leaf, cardamom, cinnamon, cloves, and cumin seeds. Sauté until fragrant.
  • Cook the onion: Add sliced onion and cook until lightly golden. Add ginger paste and green chilies and sauté for another minute.
  • Add the spices: Add turmeric, cumin powder, salt, and sugar. Mix well and cook for 1–2 minutes.
  • Add the rice: Add the drained rice and gently stir for 2–3 minutes, making sure the grains are coated with the spices.
  • Cook the rice: Add warm water and bring it to a boil. Cover and cook over low heat until the rice is about 80% cooked.
  • Add the Hilsa: Carefully place the fried Hilsa pieces on top of the rice. Cover the pot and cook on very low heat for another 8–10 minutes, until the rice is completely cooked.
  • Finish: Sprinkle garam masala over the pulao. Add raisins and cashews if desired. Let it rest covered for 5 minutes before serving.
  • Serve: Gently fluff the rice without breaking the fish pieces. Serve the Ilish Pulao hot.
I recommend using a good non-stick pan like this one.