January 22, 2016


Hilsa Fish - 1/2 kg(cleaned)
Onions - 3 (sliced)
Ginger - 1.5 cm (sliced)
Bay leaves - 4
Peppercorns - 12
Coriander seeds -1 tbsp
Garlic cloves - 3
Salt to taste
Water - 1 litre
Long grained rice - 100 gms
Eggs - 2 (boiled)
Onions - 3 (finely sliced)
Oil - 2 tbsp


  • Boil the first nine ingredients on slow fire till fish is tender.
  • Remove fish pieces and strain and retain liquid. Throw residue.
  • Heat oil and fry the finely chopped onion till crisp and golden. Remove and keep these for garnish.
  • Add washed and drained rice to the same oil and fry for 3-4 minutes.
  • Pour in fish stock and enough water to cook the rice.
  • When all the water is absorbed and rice is cooked, add hilsa pieces.
  • Mix carefully and keep on very low fire for 10 minutes.
  • Serve hot garnished with sliced eggs and fried onions.

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