Ilish Pulao

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Marinate the hilsa fish pieces with turmeric powder, red chili powder, and salt for the fish marinade. Set aside for at least 15 minutes.

   Ca. 15 min.

2. 2

   Heat half of the mustard oil in a large pot or deep pan over medium heat.

   Ca. 1 min.

3. 3

   Lightly fry the marinated fish pieces for 1-2 minutes per side, just until they change color. Do not overcook. Remove the fish and set aside.

   Ca. 4 min.

   Kokkens note: The fish will cook further with the rice, so only a light fry is needed.

4. 4

   In the same pot, add the remaining mustard oil. Add the sliced yellow onion and sauté until golden brown, about 8-10 minutes.

   Ca. 10 min.

5. 5

   Stir in the ginger paste and garlic paste. Cook for 1 minute until fragrant.

   Ca. 1 min.

6. 6

   Add the green cardamom, cinnamon stick, cloves, and bay leaves. Sauté for another minute.

   Ca. 1 min.

7. 7

   Drain the soaked basmati rice and add it to the pot. Gently stir for 2-3 minutes to coat the rice with the spices and oil.

   Ca. 3 min.

   Kokkens note: Be careful not to break the rice grains.

8. 8

   Pour in the hot water and add salt for pulao. Bring to a boil.

   Ca. 3 min.

9. 9

   Once boiling, gently arrange the lightly fried hilsa fish pieces on top of the rice. Add the slit green chilis and drizzle with ghee.

   Ca. 2 min.

10. 10

    Reduce the heat to low, cover the pot tightly, and cook for 15-20 minutes, or until all the water is absorbed and the rice is tender.

    Ca. 20 min.

    Kokkens note: Do not lift the lid during this time to allow the rice to steam properly.

11. 11

    Once cooked, turn off the heat and let the pulao rest, still covered, for 15 minutes.

    Ca. 15 min.

    Kokkens note: This resting period allows the flavors to meld and the rice to become fluffy.

12. 12

    Gently fluff the pulao with a fork before serving, being careful not to break the fish pieces.

    Ca. 1 min.