Main CourseDinner

Ilish Pulao

Name: Ilish Pulao
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 4 porties
Cuisine: bangladeshi
Ingredients: 500 g hilsa fish cut into 6-8 pieces; 1 tl turmeric powder; 0,5 tl red chili powder; 1 tl salt; 6 el mustard oil; 1 st yellow onion thinly sliced; 1 el ginger paste; 1 el garlic paste; 4 st green cardamom lightly crushed; 1 st cinnamon stick 1-inch piece; 4 st clove; 2 st bay leaf; 2 kopje basmati rice washed and soaked for 30 minutes; 3 kopje water hot; 4 st green chili slit; 2 el ghee; 1 tl 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.

Een origineel recept van Forkin

Totale tijd: 1 uur 30 min
Porties: 4
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan vis, melk en mosterd bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

500 ghilsa fish, cut into 6-8 pieces
6 elmustard oil
1 styellow onion, thinly sliced
1 elginger paste
1 elgarlic paste
4 stgreen cardamom, lightly crushed
1 stcinnamon stick, 1-inch piece
4 stclove
2 stbay leaf
2 kopjebasmati rice, washed and soaked for 30 minutes
3 kopjewater, hot
4 stgreen chili, slit
2 elghee

fish marinade

1 tlturmeric powder
0,5 tlred chili powder
1 tlsalt

for pulao

1 tlsalt

Keukengerei

lid · deep pan · fork · large pot

De bereidingswijze

Stap voor stap

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.
Ongeveer 15 min
2
Heat half of the mustard oil in a large pot or deep pan over medium heat.
Ongeveer 1 min
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.
Ongeveer 4 min
Tip van de kok: 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.
Ongeveer 10 min
5
Stir in the ginger paste and garlic paste. Cook for 1 minute until fragrant.
Ongeveer 1 min
6
Add the green cardamom, cinnamon stick, cloves, and bay leaves. Sauté for another minute.
Ongeveer 1 min
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.
Ongeveer 3 min
Tip van de kok: Be careful not to break the rice grains.
8
Pour in the hot water and add salt for pulao. Bring to a boil.
Ongeveer 3 min
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.
Ongeveer 2 min
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.
Ongeveer 20 min
Tip van de kok: 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.
Ongeveer 15 min
Tip van de kok: 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.
Ongeveer 1 min

Goed bewaren

Bewaren

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

Opwarmen

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