Main CourseDinner

Ilish Pulao

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

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 30 min
Porcje: 4
Trudność: Średni

Informacja o alergenach: może zawierać ryby, mleko i gorczyca. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

500 ghilsa fish, cut into 6-8 pieces
6 łyżkamustard oil
1 szt.yellow onion, thinly sliced
1 łyżkaginger paste
1 łyżkagarlic paste
4 szt.green cardamom, lightly crushed
1 szt.cinnamon stick, 1-inch piece
4 szt.clove
2 szt.bay leaf
2 szklankabasmati rice, washed and soaked for 30 minutes
3 szklankawater, hot
4 szt.green chili, slit
2 łyżkaghee

fish marinade

1 łyżeczkaturmeric powder
0,5 łyżeczkared chili powder
1 łyżeczkasalt

for pulao

1 łyżeczkasalt

Sprzęt

lid · deep pan · fork · large pot

Sposób przygotowania

Krok po kroku

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

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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