Hilsa Rice Kichuri

Ingredients:

Hilsa Fish 500 gms

Basmati rice 2 cups

Water 6 cups

1.5 Tsp Turmeric powder

1.5 Tsp Cumin powder

Coriander seeds, powdered 1 tbsp.

Garam masala powder 1 tbsp.

1-3 Table spoon Red Chili Powder or paprika powder

250 gm onions

Fresh Coriander

400 gm Oninons

Bay leaf 1 no.

Fresg ginger - 50 gm -crush

Garam masala powder 1 tbsp.

Green Chilies

Salt to taste

Instructions:

1. Cut the hilsa fish into half inch thick steaks (10-12 pieces).

2. Wash and semi dry the basmati rice. Grind to a paste the ginger, onions and garlic.

3. Mix the onion-ginger-garlic paste and a little salt and marinate the fish for 1 hour.

4. Heat the oil in a pan until very hot, fry chopped onions.

5. Reduce heat and fry the green cardamoms, cloves, cinnamon and bay leaves till they are fragrant.

6. Add the fish and marinade and fry for another 3 minutes.

7. Lower heat, add half a cup of hot water and cook for another few minutes on moderately high heat.

8. The water should have evaporated and the fish cooked. Remove the fish and set aside.

9. Leave the gravy in the pan.

10. Add rice to the pan and cook on high heat until it changes color.

11. Add 3 cups of hot water , salt and stir well. Let it come to the boil, reduce heat, cover and cook for 10-12 minutes.

12. Add green chilies, if you want hot.

13. The rice should be almost done but still moist. remove the rice and butter the pan well.

14. Layer it with rice and fish alternately beginning and ending with rice.

15. Cover with a tight fitting lid. Bake the pulao in a preheated oven (300 F, 150 C) oven for 15 minutes .

16. Serve hot with salad with tomato, onion, green chilies and fresh coriander and mix with mustard oil.