Recipe: Tasty Hilsha/Elish Polau

Recipe: Tasty Hilsha/Elish Polau Delicious, fresh and tasty.

Hilsha/Elish Polau. The love for Elish/Hilsha has been an integral part of the Bangladeshi menu in festivities as it's the national fish. It's a delicate fragrance polao rice over with the flavor of the tasteful intact Hilsha fish slice. It's too delicious & one of the.

Bangladeshi hilsa fish pulao recipe is.

Ilish Polau is easily a Bengali party dish.

For the past two weeks, I have been experimenting with the best recipe of Ilish Polau.

You can cook Hilsha/Elish Polau using 15 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Hilsha/Elish Polau

1. It’s 1 of Medium sized Hilsha fish -.

2. Prepare of Polao rice - 3 cups (Kalo Jira / Chini Gura rice).

3. Prepare 3 cup of Chopped onions -.

4. You need 1 teaspoons of Ginger paste -.

5. You need teaspoon of Garlic Paste -2.

6. It’s 1 tea spoon of Red chili paste-.

7. You need 1/2 teaspoon of Jaifal & Jayetri -.

8. You need 4 pcs of Cardamom -.

9. You need 2 pcs of Cinnamon- small.

10. It’s 4 pcs of Clove-.

11. It’s 6 tablespoons of Yogurt -.

12. You need 6/7 cup of Coconut milk -.

13. It’s 5-6 of Green chili -.

14. It’s 1 tablespoon of Salt -.

15. It’s 3/4 cup of Oil -.

Finally, I have this tried and tested Ilish Polau recipe that is so good that even my kids (fish-haters) absolutely loved eating it.

This Bengali pulav is cooked using a big-sized Hilsa (Ilish) and good-quality rice. , , , Village Food

Traditional Ilish Polao By Deshi Food Channel.

If you like our video At first wash polau rice and keep it to spill water.

Hilsha/Elish Polau instructions

1. Clean the rice a few times, rinse and keep aside. Clean the Hilsha and cut into thick pieces. Rinse the pieces dry and marinate with Ginger, garlic, red chili, yogurt, and a little bit of salt for 15 minutes. Heat about ¼ cup of oil in a pan, add onion & fry until golden brown, take out the onions & keep it in a tissue paper to make it crispy. Add the marinated fish pieces on that oil and cook for about 2 to 3 minutes over medium heat. Pour in ½ cup of water, and add the green chili..

2. Keep over low heat. Once the water dries up slightly and the gravy thickens, turn off the heat. Heat the rest of the oil in a separate pan, and fry the rice with ginger and the rest of the salt with 2 to 3 minutes. Cook the rice in 6 to 7 cups of coconut milk. When the water starts boiling, cover the pan and keep over medium heat. Wait for 5 to 7 minutes before stirring the rice again and putting the lid back on. Turn down the heat to low now. Turn off the heat when the rice is boiled..

3. Take out approximately half of the cooked rice and pour in all the fish pieces and the gravy. Now cover the fish with the separated rice and cook over low heat for 3 to 4 more minutes Turn off the heat completely when the mixture looks thoroughly cooked, having a yamee Hilsha fragrance. Serve hot with Raita, any salad or pickles you like..

4. .

Now in a pot of boiling water add polau rice and cook it in half-boiled.

Then keep it aside to spill starch.

After spilling starch keep it in another bowl.

Now wash the hilsa slices and keep it to spill water.

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