Shorshe Ilish Pulao Recipe

About this recipe

A fragrant Bengali-style pulao infused with mustard flavors and tender pieces of Hilsa fish, balancing sweet and savory notes perfectly.

Ingredients

• 1 Kg Hilsa Fish
• 100 g Yellow Mustard Seeds
• 500 ml Water
• - Bay Leaf
• 150 Gms Cloves
• 200 ml Mustard Oil
• 250g Green Chilli
• - Onion
• 300 g Ginger Paste
• 20 g Turmeric Powder
• 500 G Sugar
• 10G Salt
• 75 G Cinnamon Stick/ Dal Chini 75 Grams

Instructions

1. Step 1: Marinate the Hilsa fish pieces with turmeric powder and salt. Let them sit for 10 minutes.
2. Step 2: Heat 2 tablespoons of mustard oil in a pan. Lightly fry the fish pieces on both sides until golden. Remove and set aside.
3. Step 3: Grind the soaked mustard seeds into a smooth paste with 2 green chilies and a pinch of salt. Set aside.
4. Step 4: In the same pan, add the remaining mustard oil. Temper with bay leaf, cardamom, cloves, and cinnamon stick.
5. Step 5: Add the sliced onions and sauté until golden brown. Mix in the ginger paste and cook for another minute.
6. Step 6: Add the soaked Gobindobhog rice and gently stir to coat the rice with the spices and oil.
7. Step 7: Add the mustard paste, turmeric powder, sugar, and salt to taste. Stir well to combine.
8. Step 8: Pour in warm water and bring to a boil. Lower the heat, cover, and let it simmer for 7-8 minutes.
9. Step 9: Gently nestle the fried Hilsa pieces into the rice. Add the slit green chilies on top. Cover and cook on low heat for another 10-12 minutes until the rice is tender and infused with flavors.
10. Step 10: Turn off the heat and let it sit covered for 5 minutes before fluffing gently with a fork. Serve hot.