Ilish Bhate (Hilsa Fish Cooked with Rice in Dum Style - Bengali Cuisine)

          This is an authentic Bengali fish pulao where marinated Hilsa fish is steamed along with rice in a dum style. It can be termed as a one-pot meal. This unique method of cooking is absolutely delicious and you need to try it out to believe. So check out the step by step pictorial recipe to prepare this simple delicacy and a great lunch treat.

          This yummy dish can be included in the menu of any in-house party where there are obviously a crowd of fish lovers. Traditionally, Gobindobhog (aromatic rice) is used but in case of unavailability Basmati rice can be substituted. 

• 2-3 Hilsa fish pieces, cleaned
• salt to taste
• 1/2 tsp. turmeric powder
• 8-10 cashew nuts / 1 tbsp. poppy seeds
• 1 tsp. mustard seeds 
• 4 green chilies, slit
• 1 tbsp. fresh grated coconut
• 1 tbsp. mustard oil 
• 4 tbsp. coriander leaves 
• 3/4 cup basmati rice
• banana leaf as required (opt)
• 1 tsp. coriander leaves + green chilies to garnish

          Cook the rice till it is 70% done. Drain and keep aside. Soak the cashew nuts and mustard seeds for 30 minutes. Then grind along with 2 green chilies and coconut into a smooth paste. 

          Marinate the fish with the paste, salt, turmeric powder, 2 tbsp. coriander leaves and mustard oil for 30 minutes. 

          In a steel bowl, place a banana leaf and grease it with some mustard oil. Spread half of the cooked rice over it. Arrange the marinated fish over the rice and spread remaining of the rice.

          Sprinkle the leftover marinade (if any) over the rice along with the remaining green chilies and coriander leaves. Cover with another banana leaf.

          In a pressure cooker add some water at the bottom and place a stand. Place the container over the stand and cover with a lid. 

          Steam for 12-15 minutes and switch off the flame. Let it remain covered for 5 minutes. Serve, garnished with coriander leaves and green chilies. 

                   Marinate fish with paste, salt, turmeric powder, 2 tbsp. coriander leaves &
                   mustard oil for 30 minutes. 

                       In a steel bowl, place a banana leaf & grease with some mustard oil. 
                       Spread half cooked rice over it. Arrange marinated fish over the rice.

               Spread remaining rice. Sprinkle leftover marinade over rice along with the 
               remaining green chilies and coriander leaves. 

                    Cover with another banana leaf. Steam for 12-15 min. & switch off flame. 
                    Let it remain covered for 5 minutes.

                        Serve, garnished with coriander leaves and green chilies.