Elish Pulao

By Chef Asish Kumar Roy

1. A hilsa stock is prepared using the wastage, head and bones of the fish.
2. The stock is used for making the rice for the pulao.
3. The darne cut hilsa is washed, and marinated with salt and turmeric and fried in a pan.
4. The same oil is used for tempering the kalonji, and garlic.
5. Which is followed by the addition of a brown onion and cashew gravy in which the rice is tossed.
6. The fried hilsa is placed in the centre of the plate and surrounded with the rice.
7. Garnish with fried juliennes of green chilli and brown onion.
8. Serve hot.