Hilsa is called the king of fish. This fish is full of tests and quality. It has a variety of delicious recipes. Hilsha polao/Ilish polao is one of them. It is one of our famous and traditional dishes.
INGREDIENTS of Ilish Polao:
Aroshis kitchen today will show how to make Hilsha polao.
For fish:
- Ilish(Hilsha): 6 pieces
- Plain yogurt: 1/2 cup
- Sweetened yogurt: 1/2 cup
- Onion paste: 2 tablespoon
- Green chili paste: 1 teaspoon
- Garlic paste: 1 tablespoon
- Ginger paste: 1 tablespoon
- Red chili powder: 1 teaspoon
- Salt to taste.
For rice:
- Rice(chinigura,basmati) :3 cup
- Ghee: 1 tablespoon
- Master oil: 2 tablespoon
- liquid milk: 1 cup
- Green chili: 4
- Warm water: 5 cup
- Sugar: 2 teaspoon
- Salt to taste
Garam Masala:
- Green cardamom: 4
- Bay leaf: 1
- Cinnamon stick: 2”
- Cove: 6, pounded
INSTRUCTIONS
Step-1
- In a bowl, take 3 cups of rice, wash it well and drain the water completely.
- Cut the hilsha fish into pieces. Clean it well, wash it and drain the water completely. I cut a fish weighing 1 kg here and took 6 pieces of fish from here.
- Now adds Plain yogurt+ Sweetened yogurt, red chili powder, salt to taste to the fish and marinate for 20 minutes.
- for Heat the oil in a pan. When the oil is hot then sliced onion into the pan and fry it sometimes medium flame till golden brown.
- Fried onions should be removed from the oil and placed on a separate plate.
- In that oil adds onion paste, green chili paste, ginger paste, garlic paste, Plain yogurt +Sweetened yogurt, red chili powder, salt to taste and cook 2 minutes on high heat.
- Then add the marinate fish to it and cook it on medium heat for minutes.
- After 3 minutes, the fish turning over carefully so that it does not break. Another side you have to cook in the same method.
- After cook 6 minutes add 1/3 of the Beresta and sprinkle some salt into the pan. Cover the pan and cook it another 4 or 5 minutes on low heat. Now turn off the flame and pick up the hilsha fish from the gravy.
- put the gravy aside.
Step-2
- Heat 1 tbsp ghee and 1 tbsp beresta oil in the deep bottom pan.
- Add bay leaves, cinnamon sticks, Green cardamom, cove let them crackle.
- Add sliced onion and fry the onion lightly brown.
- Now add chinigura/basmati rice and fry it on a medium flame for 6 minutes. When frying the rice properly then add fish gravy into the rice, put it in the medium flame, and fry it continuously.
- Once the rice is fry add 5 cups of warm water and 1 cup of milk. Then add 2 tsp sugar and salt. Cook it for 7-8 minutes in medium flame.
- When the rice is boiled, add the raw chili.
- When the water is completely dry, add the cooked fish and spread the onion fry on the top, and cooked for 5 minutes on low flame.
- Now ready to authentic ilish polao.
Tips:
For the best results, use hilsa fish weighing more than 1 kilogram.
Basmati rice should not be substituted for gobindobhog chal aka chinigura rice. Then you’d have to make compromises in terms of texture and flavor.
For half an hour, marinate the fish pieces.
For this dish, don’t use too many spices.
Hilsa is a fragile creature. As a result, be very careful while turning them throughout the frying process, otherwise they may shatter.
Overcooking the fish will cause it to become hard and lose its delicate and moist quality.
When making pulao, always use hot water.
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