Ilish Pulao Recipe – Bengali Style Hilsa Fish Pilaf
Ilish Pulao, or Bengali Style Hilsa Fish Pilaf, is a traditional and aromatic dish from the heart of Bengali cuisine. This beloved delicacy features the prized Ilish fish, also known as Hilsa, combined with fragrant basmati rice and a luscious coconut milk-based gravy. The dish is known for its rich flavors, perfectly balanced with a blend of spices, and its subtle sweetness from the mishti doi (sweetened yogurt). Whether served at family gatherings, special occasions, or simply as a satisfying meal, this Bengali-style hilsa fish pilaf is sure to leave you craving more.
Cuisine: Bengali
Course: Main Course
Diet: High Protein Non-Vegetarian
Ingredients
For the Fish:
| Ingredient | Quantity |
|---|---|
| Hilsa Fish (pieces) | 6 pieces |
| Onion (finely chopped) | 1/2 cup |
| Onion (ground to paste) | 2 onions |
| Ginger Garlic Paste | 2 tablespoons |
| Red Chilli Powder | 1 tablespoon |
| Green Chillies | 4 (adjust to taste) |
| Mishti Doi (sweetened yogurt) | 1/4 cup, whisked |
| Coconut Milk | 1 cup |
| Ghee | 3 tablespoons |
| Salt | To taste |
For the Pulao:
| Ingredient | Quantity |
|---|---|
| Rice (Basmati or Gobindobhog, soaked for 20 minutes) | 2 cups |
| Coconut Milk | 1 cup |
| Green Chilli | 1 |
| Ghee | 1 tablespoon |
| Salt | To taste |
| Lukewarm Water | 3 cups |
Whole Garam Masala:
| Ingredient | Quantity |
|---|---|
| Bay Leaf (Tej Patta) | 1 |
| Cinnamon Stick (Dalchini) | 2-inch piece |
| Cardamom Pods (Elaichi), crushed | 5 pods |
| Cloves (Laung), pounded | 5 |
Preparation Time: 5 minutes
Cooking Time: 45 minutes
Total Time: 50 minutes
Yield: 4 servings
Instructions:
-
Soak the Rice: Begin by soaking the basmati or Gobindobhog rice for 20 minutes. This will help the grains cook evenly and fluff up beautifully when prepared.
-
-
Cook the Fish:
- Heat 3 tablespoons of ghee in a deep-bottomed kadai (wok).
- Add finely chopped onions and sauté until they turn translucent and golden brown.
- Add ginger-garlic paste and red chilli powder to the onions. Stir continuously, allowing the mixture to come together and cook for a few minutes. If necessary, sprinkle a little water to prevent the masala from sticking or burning. This cooking method is known as koshano in Bengali, or bhuna in Hindi.
- Once the masala is cooked and fragrant, add the whisked mishti doi and salt, stirring well to incorporate everything.
- Pour in half of the coconut milk and mix well, allowing the gravy to develop a rich consistency.
- Carefully place the hilsa fish pieces into the gravy, arranging them in a single layer. Be sure not to overlap the fish to ensure even cooking.
- Add the green chillies and cook for 4-5 minutes, depending on the size of the fish pieces.
- Gently flip the fish, as hilsa is delicate and can break easily.
- Add the remaining coconut milk and cover the pan. Let the fish cook for another 10 minutes, or until thoroughly cooked. Once done, cover the fish and set it aside to retain moisture.
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Prepare the Pulao:
- In a separate cast iron or heavy-bottomed pot, heat 1 tablespoon of ghee. Add the whole garam masala—bay leaf, cinnamon stick, crushed cardamom, and pounded cloves—into the hot ghee. Allow the spices to release their fragrant aroma.
- Add half of the prepared fish gravy, along with lukewarm water, and bring it to a boil.
- Add the soaked rice to the boiling liquid, stirring gently. Cook for 10-12 minutes, or until the rice is halfway cooked.
- Add coconut milk and salt to the rice. Stir to combine, then cover and cook for another 10 minutes, or until the rice is completely cooked through.
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Assemble the Ilish Pulao:
- Once the rice is cooked, arrange the cooked hilsa fish pieces on top of the rice. Pour the remaining fish gravy over the fish and rice, ensuring that it soaks through.
- Add green chillies on top, cover the pot, and cook on low heat for another 5-7 minutes. This will allow the flavors to meld together and the rice to absorb the fish gravy.
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Serve:
- Once the Ilish Pulao is done, remove the pot from the heat. Keep it covered until you’re ready to serve to preserve its aroma and moisture.
- Serve the Ilish Pulao warm with a side of Tadka Raita (Spiced Curd with Onions) to complement the richness of the fish pilaf. For a truly Bengali dining experience, you can finish your meal with Bengali Sita Bhog (a traditional Bengali dessert).
Tips for the Perfect Ilish Pulao:
- Fish Care: Hilsa fish is very delicate, so handle it gently while cooking to avoid breaking the pieces.
- Rice Quality: Use fragrant basmati or Gobindobhog rice to bring out the full flavor of the pulao.
- Gravy Balance: Ensure the fish gravy is not too watery. It should be thick and flavorful for the rice to soak up the flavors effectively.
- Mishti Doi: The sweetness of the mishti doi balances the spiciness of the dish. If you can’t find mishti doi, you can substitute with regular sweetened yogurt, though the flavor may differ slightly.
Ilish Pulao is a celebration of Bengali culture and flavors. Whether you’re cooking for a special occasion or just want to experience a true taste of Bangladesh, this dish will never disappoint. The rich, aromatic rice paired with the delicate hilsa fish creates a meal that’s as comforting as it is indulgent. Enjoy this Bengali-style hilsa fish pilaf with your loved ones for a delightful feast!
