Ilish Pulao

Instructions

1. 1

   Prepare the Fish and Rice (30 minutes)

   • Gently wash the Hilsa fish pieces and pat them completely dry with a paper towel.
   • In a bowl, marinate the fish with yogurt, 1/2 tbsp ginger paste, turmeric powder, and 1/2 tsp salt. Mix gently to coat and set aside for 20-30 minutes.
   • Wash the basmati rice in several changes of water until the water runs clear. Soak the rice in fresh water for 30 minutes, then drain it completely in a colander.
2. 2

   Make Beresta (Fried Onions) (12-15 minutes)

   • Heat the mustard oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the thinly sliced onions and fry, stirring frequently, until they are evenly deep golden brown and crisp. This requires patience and can take 12-15 minutes.
   • Using a slotted spoon, remove the fried onions (beresta) and spread them on a plate lined with a paper towel to cool. Set aside. Keep the flavorful oil in the pan.
3. 3

   Sear the Fish and Sauté Aromatics (5-7 minutes)

   • Reheat the same oil over medium heat. Add 1 tbsp of ghee. Once hot, add the whole spices: bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until fragrant.
   • Add the remaining 1 tbsp ginger paste and the garlic paste. Sauté for 1-2 minutes until the raw aroma disappears.
   • Gently place the marinated Hilsa pieces in the pan. Sear for 2 minutes per side until lightly golden. Do not fully cook them. Carefully remove the fish and set aside.
4. 4

   Cook the Rice (8-10 minutes)

   • In the same pan, add the drained basmati rice. Gently stir and sauté for 2-3 minutes, being careful not to break the delicate grains.
   • Pour in 4 cups of hot water. Add the remaining 1 tsp salt, sugar, and the slit green chilies. Stir gently to combine.
   • Bring the water to a vigorous boil and cook on high heat, uncovered, until the water level reduces to just the surface of the rice (about 5-7 minutes).
5. 5

   Layer and Cook on 'Dum' (15-20 minutes)

   • Reduce the heat to the absolute lowest setting. Gently arrange the seared fish pieces on top of the partially cooked rice.
   • Sprinkle half of the beresta, the remaining 1 tbsp of ghee, and the optional kewra water over the rice and fish.
   • Cover the pan with a tight-fitting lid. To create a perfect seal, you can place a clean kitchen towel under the lid or place a heavy weight on top.
   • Cook on 'dum' (lowest heat) for 15-20 minutes. For best results, place a flat tawa (griddle) under the pan to prevent the bottom from scorching.
6. 6

   Rest and Serve (10 minutes)

   • Turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This step is crucial for the rice to become perfectly fluffy and for the flavors to meld.
   • Open the lid and gently fluff the rice with a fork, taking care not to break the fish pieces.
   • Garnish with the remaining crispy beresta and serve the Ilish Pulao hot.