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  • With the Hilsa catch going up in the last few days and prices low, every Bengali household must be savoring their ultimate delicacy: A dish of their favourite Ilish, the queen of monsoon. Get Bengal brings you some lesser known recipes from different districts of Bangladesh to help you celebrate this 'Hilsa season' with a difference. Sing to the rain clouds, cook a Ilish dish and put on a mesmerizing Malhar rendition.

For the Independence Day weekend why not try this Ilish Pulao from Barishal that unlike Ilish Biriyani retains the flavour of the fish and doesn't kill the taste. Not just that, the recipe is simple and was once upon a time a daily delicacy in the lands of Barishal.

Ilish Pulao

                   Ingredient

 

1.Remove the head of the fish and boil the fish lightly.
2.Remove the bones.
3.Pour the oil in a kadhai, add onions and chillies along with boiled fish crumbs and cook on low fire for 10 minutes.
4.In another container, warm the ghee, give rest of the chopped onions and the pulao rice. Mix them well for a few minutes and then add 2 cups of warm water.
5.Add salt and cardamom and cinnamon for taste.
6.When the mixture starts to simmer then add the fish, cook for 10 minutes and your Ilish Pulao is ready.