Hilsha Polao

Ingredients:

For Fish:

v    Ilish (Hilsa): 3/4 pieces
v    Onion, chopped: ½ cup
v    Onion paste: 3 tbsp

v    Ginger paste: 1 tbsp
v    Garlic paste: 1 tbsp
v    Red chili powder: 1 tbspv    Green chili: 2-4
v    Mishti Doi (sweetened yogurt): ¼ cup, whisked well
v    Coconut milk: 1 cup
v    Ghee (clarified butter): 3 tbsp
v    Salt: 1 tbsp

For Polao Rice:
v    Rice: 2 cup or 500g, Basmati or Chinigura rice
v    Coconut milk: 1 cup
v    Green chili: 1-2
v    Ghee – 1 tbsp
v    Salt: 1 tsp
v    Warm water: 3 cup

Whole Garam Masala:
v    Bay leaf: 1
v    Cinnamon stick: 2″
v    Green cardamom: 4-5, crushed
v    Clove: 5-6, pc

Method:
1.    At first washing and cleaning the rice. Then soak rice in water for 20 mins.

2.    The cooking begins with ilish. Heat 3 tbsp ghee in deep bottomed wok and fry chopped onion until onion turns translucent and pale golden in colour.

3.    Add onion, ginger, and garlic paste with red chili powder and fry until oil separates. Sprinkle water in between if required. This is known as koshano in Bengali..

4.    Once masala is ready add whisked mishti doi, salt and stir well to mix with the masala.

5.    Pour half of coconut milk and stir quickly to incorporate everything.

6.    Add raw fish pieces into the gravy very carefully in a single layer without overlapping the fish.

7.    Add green chili and cook for 4-5 mins, depending on fish size.

8.    Flip ilish pieces gently as hilsa is extremely delicate and fragile.

9.    Add rest of the coconut milk and cook for 10 mins with cover or until fish is cooked thoroughly.

10.    Once done keep the fish covered until needed. Otherwise gravy will be dried out.

11.    Now its time for the rice. Heat 1 tbsp ghee and add whole garam masala to tamper oil.

12.    Now add half of the gravy from hilsa along with warm water. Bring the mixture to boil.

13.    Add previously soaked rice into the mixture and let it cook for 10-12 mins. or until rice is half cooked.

14.    Add coconut milk, salt and cook with cover for another 10 mins.

15.    Now arrange the ilish pieces on bed of rice and pour the gravy on it. Add green chilies. Cover and cook for 5-7 mins on simmer.

Once done, remove from flame but keep the Ilish Pulao covered. Only remove the lid once ready to serve “” Ilish ( Hilsha,)  polao””.