//]]> Steps to Prepare Super Quick Homemade Hilsha/Elish Polau | All Time Recipes

27/01/2021 06:49

Steps to Prepare Super Quick Homemade Hilsha/Elish Polau

by Loretta Norman

Hilsha/Elish Polau
Hilsha/Elish Polau

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, hilsha/elish polau. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Hilsha/Elish Polau is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Hilsha/Elish Polau is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook hilsha/elish polau using 15 ingredients and 4 steps. Here is how you cook that.

 

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The ingredients needed to make Hilsha/Elish Polau:
  1. Take 1 Medium sized Hilsha fish -
  2. Get Polao rice - 3 cups (Kalo Jira / Chini Gura rice)
  3. Prepare 3 cup Chopped onions -
  4. Make ready 1 teaspoons Ginger paste -
  5. Prepare teaspoon Garlic Paste -2
  6. Get 1 tea spoon Red chili paste-
  7. Get 1/2 teaspoon Jaifal & Jayetri -
  8. Make ready 4 pcs Cardamom -
  9. Make ready 2 pcs Cinnamon- small
  10. Prepare 4 pcs Clove-
  11. Get 6 tablespoons Yogurt -
  12. Get 6/7 cup Coconut milk -
  13. Make ready 5-6 Green chili -
  14. Make ready 1 tablespoon Salt -
  15. Get 3/4 cup Oil -


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Instructions to make Hilsha/Elish Polau:
  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.

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