Mustard Ilish Rice

Mustard Ilish Rice

Ingredients:

Medium sized Hilsha fish – 1
Polao rice – 3 cups
Chopped onions – 1 cup
Ginger paste – 2 teaspoons
Ground turmeric -1 teasooon
Coriander powder – ½ teaspoon
Yogurt – 4 tablespoons
Mustard paste 2 tea spoon
Green chili – 5 to 6
Salt – 1 tablespoon
Oil – ½ cup

Preparation:

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 turmeric, coriander, Mustard paste, yogurt, and a little bit of salt for 5 minutes.

Heat about ¼ cup of oil in a pan and brown the onions.
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.
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 water. 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 and the water dries up.

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 characteristic fragrance.
Serve hot.

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