Main CourseDinner

Ilish Pulao

Name: Ilish Pulao
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 4人分
Cuisine: bangladeshi
Ingredients: 500 g hilsa fish cut into 6-8 pieces; 1 小さじ turmeric powder; 0.5 小さじ red chili powder; 1 小さじ salt; 6 大さじ mustard oil; 1 個 yellow onion thinly sliced; 1 大さじ ginger paste; 1 大さじ garlic paste; 4 個 green cardamom lightly crushed; 1 個 cinnamon stick 1-inch piece; 4 個 clove; 2 個 bay leaf; 2 カップ basmati rice washed and soaked for 30 minutes; 3 カップ water hot; 4 個 green chili slit; 2 大さじ ghee; 1 小さじ salt

This traditional Bengali dish features fragrant basmati rice cooked with succulent pieces of hilsa fish, infused with aromatic spices. It's a comforting and flavorful one-pot meal that showcases the rich taste of hilsa.

Forkinによるオリジナルレシピ

合計時間: 1 時間 30 分
人数: 4
難易度: 普通

アレルゲン情報： 魚、乳、マスタードを含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

500 ghilsa fish, cut into 6-8 pieces
6 大さじmustard oil
1 個yellow onion, thinly sliced
1 大さじginger paste
1 大さじgarlic paste
4 個green cardamom, lightly crushed
1 個cinnamon stick, 1-inch piece
4 個clove
2 個bay leaf
2 カップbasmati rice, washed and soaked for 30 minutes
3 カップwater, hot
4 個green chili, slit
2 大さじghee

fish marinade

1 小さじturmeric powder
0.5 小さじred chili powder
1 小さじsalt

for pulao

1 小さじsalt

調理器具

lid · deep pan · fork · large pot

作り方

手順

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.
約15 分
2
Heat half of the mustard oil in a large pot or deep pan over medium heat.
約1 分
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.
約4 分
調理のヒント： The fish will cook further with the rice, so only a light fry is needed.
4
In the same pot, add the remaining mustard oil. Add the sliced yellow onion and sauté until golden brown, about 8-10 minutes.
約10 分
5
Stir in the ginger paste and garlic paste. Cook for 1 minute until fragrant.
約1 分
6
Add the green cardamom, cinnamon stick, cloves, and bay leaves. Sauté for another minute.
約1 分
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.
約3 分
調理のヒント： Be careful not to break the rice grains.
8
Pour in the hot water and add salt for pulao. Bring to a boil.
約3 分
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.
約2 分
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.
約20 分
調理のヒント： Do not lift the lid during this time to allow the rice to steam properly.
11
Once cooked, turn off the heat and let the pulao rest, still covered, for 15 minutes.
約15 分
調理のヒント： This resting period allows the flavors to meld and the rice to become fluffy.
12
Gently fluff the pulao with a fork before serving, being careful not to break the fish pieces.
約1 分

おいしく保存

保存方法

Store leftover Ilish Pulao in an airtight container in the refrigerator.

温め直し

Gently reheat in a microwave or on the stovetop with a splash of water to prevent drying out.