Name: Ilish Pulao recipe by Raiha Faraz at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 2
Ingredients: Ilish fish 6-7 pieces; Basmati rice 2 cups; Chopped onion 1cup; Onion paste 1 tbsp; Red chilli powder 1 tsp; Cumin powder 1/2 tsp; Ginger paste 1 tbsp; Cardamom (elaichi) 5 pieces; Bay leaves 3 pieces; Dalchini 3 pieces; Whole green chillies 5-6 pieces; Green peas 1/2 cup; Plain yogurt 2 tbsp; Lemon juice 1 tbsp; Oil 1/2 cup; Ghee 1 tbsp; Salt to taste

Ingredients Serving: 2

Ilish fish 6-7 pieces
Basmati rice 2 cups
Chopped onion 1cup
Onion paste 1 tbsp
Red chilli powder 1 tsp
Cumin powder 1/2 tsp
Ginger paste 1 tbsp
Cardamom (elaichi) 5 pieces
Bay leaves 3 pieces
Dalchini 3 pieces
Whole green chillies 5-6 pieces
Green peas 1/2 cup
Plain yogurt 2 tbsp
Lemon juice 1 tbsp
Oil 1/2 cup
Ghee 1 tbsp
Salt to taste

Instructions

Clean and wash the fish, apply onion paste, red chilli powder, cumin powder, ginger paste, yogurt, lemon juice and 1 tsp salt to the fish. Marinate this for 20-30 minutes.
Heat oil in a deep pan. Add elaichi, bay leaves and dalchini.
Add in the chopped onion and stir until tender. Then add the marinated fish and green chillies and cook on medium heat for around 10 minutes (after 5 minutes you may turn over the fish carefully) in the mean time wash the rice and keep aside. (do not wash the bowl in which you have marinated the fish)
Remove only fish from the pan and keep aside. In the same oil, stir in the peas and cook for a few seconds.
Add in rice and 1 tsp salt and stir for another 2-3 minutes. Take 4 cups of hot water in the bowl you marinated the fish, add the water to the rice. Cover and cook on a medium heat until the rice is almost done (90%).
Remove 2/3 portion of the rice from the pan. Add fish and rice layer by layer.
Cover the pan with lid and keep it in a low heat for around 20 minutes.
Serve hot with coriander chutney or any other spicy chutney of your choice!

Similar Recipes