পারফেক্ট ইলিশ পোলাও তৈরি সবথেকে সহজে || Ilish pulao Bengali style recipe ||

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Ilish Polao is a luxurious Bengali dish that combines the rich, oily flavor of hilsa fish (ilish) with fragrant rice and spices. Here’s a detailed recipe to make this special dish:
Ingredients:
4-6 pieces of hilsa fish (ilish)
2 cups basmati rice (or Gobindobhog rice for authenticity)
2-3 onions, thinly sliced
2-3 green chilies, slit
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
½ teaspoon red chili powder (optional)
1 teaspoon garam masala powder
3-4 green cardamom pods
2 bay leaves
2-3 cloves
1 small piece of cinnamon stick
5-6 tablespoons mustard oil
½ cup yogurt (optional, for richness)
Salt to taste
2 tablespoons ghee (clarified butter)
Warm water or fish stock as needed
Preparation Steps:
Step 1: Prepare the Rice
1. Rinse the Rice: Wash the basmati rice thoroughly in cold water until the water runs clear. Soak the rice for about 20 minutes, then drain it.
2. Parboil the Rice:
Boil water in a large pot, add a little salt and 1 teaspoon ghee.
Add the soaked rice and cook until it is about 70% done. The rice grains should still be firm when pressed.
Drain and set aside.
Step 2: Marinate and Fry the Hilsa
1. Marinate the Fish:
Marinate the ilish pieces with turmeric powder and salt. Let it sit for 10-15 minutes.
2. Fry the Fish:
Heat 2-3 tablespoons of mustard oil in a pan.
Lightly fry the hilsa pieces for 1-2 minutes on each side (do not over-fry as hilsa is delicate). Set aside.
Step 3: Prepare the Polao Base
1. Heat Oil and Ghee:
In the same pan, heat the remaining mustard oil and 1 tablespoon of ghee.
2. Tempering:
Add the bay leaves, cardamom pods, cloves, and cinnamon stick. Sauté for a few seconds until fragrant.
3. Cook the Onions:
Add the thinly sliced onions and sauté until they turn golden brown.
4. Add Ginger-Garlic Paste:
Add the ginger and garlic paste, and cook for 1-2 minutes until the raw smell disappears.
5. Spices:
Add turmeric, cumin, coriander, and red chili powder. Sauté the spices for a minute, adding a little water to prevent burning.
6. Yogurt (Optional):
If using yogurt, whisk it well and add it to the pan. Stir to combine and cook for a few minutes.
Step 4: Assemble and Cook the Ilish Polao
1. Layering:
In a large, heavy-bottomed pot, start layering the dish.
First, spread a layer of the cooked rice, then add a few pieces of fried hilsa, and spoon some of the prepared onion-spice mixture on top.
Repeat this layering process, ensuring the final layer is rice.
2. Add Green Chilies:
Place the slit green chilies on top for extra flavor.
3. Add Warm Water or Fish Stock:
Pour warm water or fish stock along the sides of the pot (about 1 to 1.5 cups). The water should just cover the rice.
4. Final Toppings:
Drizzle the remaining ghee and sprinkle garam masala powder on top.
Step 5: Dum Cooking
1. Cover the Pot:
Seal the pot with a tight-fitting lid (or use foil to cover if necessary). Cook on low heat for 20-25 minutes (you can also use the "dum" method by placing a tawa under the pot to prevent direct heat).
2. Resting:
After 20-25 minutes, turn off the heat and let the ilish polao rest for another 10 minutes without opening the lid. This allows the flavors to fully develop.
Step 6: Serve
Gently fluff the rice and serve the Ilish Polao with hilsa pieces on top. Pair it with a fresh salad or raita for a complete meal.
Enjoy this rich and aromatic Ilish Polao, a true delicacy from Bengal!
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