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First step:
Ingredients:
Hilsha
fish(medium) 1 piece
Basmati
rice 3 cups
Onions
chopped 1 cup
Ginger
paste 2 tsp
Turmeric
powder 1 tsp
Coriander
paste 1/2 tsp
Yogurt 4 tbsp
Green
chilies 5- 6
Salt 1
tbsp
Oil ½ cup
Second
step:
Method:
First clean
the rice a few times, rinse and keep aside.
Then clean
the Hilsha fish and cut into thick pieces. Rinse the pieces dry and marinate
with turmeric, coriander, yogurt, and a little bit of salt for 5 minutes.
And then heat
about ¼ cup of oil in a pan and brown the onions.
Then add
the marinated fish pieces and cook for about 2 to 3 minutes over medium heat.
Pour in ½
cup of water, and add the green chili. Keep over low heat.
Then once
the water dries up slightly and the gravy thickens, turn off the heat.
And 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 water. When the water starts boiling, cover the pan and
keep over medium heat.
Then 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 and the water dries up.
And 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.
Finally turn
off the heat completely when the mixture looks thoroughly cooked, having a
characteristic fragrance.
