Easy Ilish Pulao Recipe For Beginners

WHAT'S IN THE VIDEO?
Experience the richness of Bengali cuisine with the ultimate Ilish Pulao. We've mastered the blend of coconut milk, authentic kalijeera rice, and succulent Ilish (Hilsha) fish to give you a dish that's a feast for your taste buds.

WHY YOU'LL LOVE IT

Authentic Bengali Flavors
Easy-to-Follow Steps
Commonly Available Ingredients
KEYWORDS
Ilish Pulao, Bengali Cuisine, Hilsha Fish Recipe, Kalijeera Rice, Easy Traditional Dishes, Banglar Rannaghor


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Ingredients:
4 tbsp cooking oil
1 medium onion, thinly sliced
2½ tbsp onion paste
1½ tsp ginger paste
½ tsp garlic paste
½ tsp chili powder
1 tsp salt (adjust to taste)
3 tbsp full-fat yogurt
1 tsp sugar
1 cup coconut milk
5-6 pieces of Ilish / Hilsha fish
15-16 green chilies, tips removed
2 tbsp ghee
3 cups kalijeera rice, soaked for 20 mins
4 cups hot water
Fried onions for garnish


Instructions:
Initial Spice Base: Heat 4 tbsp of cooking oil in a pot. Add thinly sliced onion and fry until light brown. Add onion paste with a splash of water and sauté until the paste changes color.

Aromatic Paste: Add ginger and garlic paste. Cook for 40-50 seconds. Stir in the chili powder and salt. Cook until oil separates.

Yogurt Blend: Lower the heat. Mix 3 tbsp of yogurt with 1 tsp of sugar. Add to the pot and cook for 1½ minutes, stirring well.

The Fish: Pour in 1 cup of coconut milk and bring it to a boil. Add Ilish/Hilsha fish pieces and 7-8 green chilies. Cover and cook for 8-10 minutes over low heat.

Rice Preparation: Transfer the fish to a plate, retaining the gravy. In the same pot, heat 2 tbsp of ghee and add 7-8 green chilies. Add a bit of the reserved gravy and 3 cups of soaked kalijeera rice. Fry for 1-2 minutes.

Cooking the Rice: Add 4 cups of hot water, 1 cup of coconut milk, 2 tsp of salt (to taste), and ½ tsp of sugar. Taste and adjust salt as needed. Bring to a boil, cover, and cook on low heat for 20 minutes.

Assembling: Fluff up the rice. Place some rice on a separate plate. Now add the cooked fish and gravy to the pot, then top it off with the set-aside rice.

Final Touch: Garnish with a teaspoon of ghee and fried onions. Cover and cook over the lowest heat for an additional 10 minutes.

Serve warm and enjoy your delicious Ilish Pulao!


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