Check this Rich & Delicious Elish Pulao Recipe from the Kitchens of Vivanta-Kolkata

Elish Pulao is the delicious and extremely fragrant Bengali styled pulao recipe with Elish stock flavors by Chef Asish Kumar Roy, Executive Chef, Vivanta - Kolkata making it the perfect and comforting meal.

Preparation Time: 30 Minutes

Serves: 2 People

Ingredients:

• 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 m

Instructions:

1. 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. Followed by the addition of brown onion and cashew gravy in which the rice is tossed.
6. The fried Hilsa is placed in the center of the plate and surrounded by the rice.
7. Garnish with fried juliennes of green chilli and brown onion.
8. Serve hot.