Ilish Maacher Pulao
This festive pulao celebrates Ilish—the Queen of Fish that unites Bengalis across the India-Bangladesh border. With 97% of the worlds Ilish coming from Bangladesh, this silvery fish represents shared identity despite political division. The annual monsoon migration brings the fattest, most flavorful Ilish, their bodies rich with oils—perfect for this aromatic rice preparation.
Preparation
Rub fish with a pinch of turmeric, and salt.
Wash rice, drain water and keep aside.
Cooking
Heat oil in a deep bottom vessel or handi.
Fry the fish pieces lightly on medium-low heat
(about 2-3 minutes). Remove and keep aside.
Remove excess oil leaving 1 tbsp in the handi.
When oil is hot, add kalonji and green chillies. Fry till seeds splutter.
Turn heat to low and add rice. Fry on low heat for 1 minute.
Add 3 cups water, salt to taste and the fried
Keep heat setting to medium-low, cover the handi with a tight-fitting lid and cook for 15-17 minutes.
Turn off heat and keep rice covered for 5 more minutes and then remove to serve.
Serving Suggestions
Its a meal by itself and usually does not
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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