Ilish Pulao Recipe – Bengali Style Hilsa Fish Pilaf

Discover the rich flavors of Bengali cuisine with this exquisite Ilish Pulao, a delightful hilsa fish pilaf that harmonizes aromatic spices, creamy coconut milk, and tender rice. This dish embodies the essence of traditional Bengali cooking, bringing a taste of the East to your table. Perfect for special occasions or a comforting family meal, this Ilish Pulao will surely impress your guests and family alike.

Ingredients

Nutritional Information (per serving)

Preparation Time

Servings

Instructions

To embark on your culinary journey with this Ilish Pulao, begin by soaking the basmati or Gobindobhog rice in water for approximately 20 minutes to achieve the perfect texture during cooking. Meanwhile, heat 3 tablespoons of ghee in a deep, heavy-bottomed kadai, allowing it to warm gently. Once hot, introduce the finely chopped onions and sauté them until they become translucent and turn a pale golden hue, which usually takes about 5 minutes.

Next, add in the ginger-garlic paste along with the red chilli powder, stirring continuously until the mixture amalgamates beautifully. Should the mixture begin to stick, you can sprinkle a bit of water to maintain the right consistency, a process known as koshano in Bengali cooking or bhuna in Hindi. Once your masala is ready and aromatic, incorporate the whisked mishti doi and salt, stirring thoroughly to blend all the flavors.

Pour in half of the coconut milk and mix it well, creating a rich gravy. Carefully place the hilsa fish pieces into the gravy, ensuring they are arranged in a single layer without overlapping. This step is crucial for even cooking. Add a green chilli for an extra kick and allow the fish to simmer for about 4-5 minutes, adjusting the time based on the size of the pieces. Remember, hilsa fish is delicate, so flip the pieces gently to avoid breakage.

After the fish has cooked, pour in the remaining coconut milk and cover the kadai, cooking for another 10 minutes or until the fish is thoroughly cooked and flaking easily. Keep the fish covered until you’re ready to use it, as exposure can dry out the gravy.

Now, it’s time to prepare the pulao. Heat 1 tablespoon of ghee in a cast iron biryani pot, then add the whole garam masala, including the bay leaf, cinnamon stick, crushed cardamom pods, and pounded cloves, allowing them to infuse the oil with their aromatic oils.

Next, add half of the hilsa gravy along with 3 cups of lukewarm water, bringing the mixture to a gentle boil. Once boiling, carefully introduce the soaked rice, cooking for about 10-12 minutes or until the rice is almost half-cooked.

At this juncture, pour in the additional coconut milk and salt, covering the pot for another 10 minutes to allow the rice to absorb the flavors and complete its cooking process. Once the rice is tender and fluffy, gently arrange the cooked hilsa pieces on top of the rice and ladle the remaining gravy over it. Add a few green chillies for garnish, cover the pot, and let it simmer for an additional 5-7 minutes on low heat.

When your Ilish Pulao is ready, remove it from the flame but keep it covered until you are ready to serve. For an authentic Bengali experience, serve this delectable pilaf alongside a Tadka Raita (spiced curd with onions) and round off your meal with the traditional Bengali Sita Bhog dessert.

Indulge in the unique flavors of this Ilish Pulao, where the richness of the hilsa fish and the fragrant rice create a dish that truly embodies the heart of Bengali culinary traditions. Enjoy!