Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.
Asish Kumar Roy
A hilsa stock is prepared using the wastage, head and bones of the fish.
The stock is used for making the rice for the pulao.
The darne cut hilsa is washed, and marinated with salt and turmeric and fried in a pan.
The same oil is used for tempering the kalonji, and garlic.
Which is followed by the addition of a brown onion and cashew gravy in which the rice is tossed.
The fried hilsa is placed in the centre of the plate and surrounded with the rice.
Garnish with fried juliennes of green chilli and brown onion.
Onion - 20 gm
Ginger - 3 gm
Jeera powder - 2 gm
Salt - 2 gm
Turmeric powder - 2 gm
Brown onion - 5 gm
Basmati rice - 25 gm
Julienne of green Chilli - 3 gm
Mustard oil - 5 ml
Cashewnut - 1 gm
Kalonji - 5 gm
Elish Stock - 100 gm
Ghee - 5 ml