We are all familiar with different types of poles or biriyani in combination with meat. For example, the cow's tehari, cock polio, kachchi biriyani. However, in addition to meat, the combination of different types of fish can be cooked in polao or biriyani. This is also a polo hilsha polao.
The necessary tools are:
Pulao rice 500 g • Hilsa fish 12 pieces • Ginger paste 1 teaspoon • Garlic paste 1/4 teaspoon • Salt to taste 1 • Salt (quantity) • Cinnamon 2 pieces • Amla 4 • Onion Bota 4 cup • Onion slices 1 / 2 cups of water • 4/5 cups • Cinnamon 10/12 • Sugar 1 teaspoon • Oil half cup
Preparation method:
At first, the fishes should be removed from the fibers to the middle pieces. Then the pieces of fish should be kept 15 to 20 minutes by ginger, garlic, salt and yogurt.
Then heat the oil in a bowl, add cinnamon and fry it with onion in it. At the end of the spice, it will be covered with fish for 20 minutes. In the meantime, one must be tipped with sugar and rawmeal.
When the oil gets dry, the vessel should be removed from the oven and the fish should be lifted and put in separate containers.
Sprinkle two table spoons of oil in a bowl and slice the onions on it. If the onion is fried, then the onions will be removed. Then pour rice rice in the same vessel and stir well. After that, the spices of fish will be stirred through these containers.
Finally, remove the water and salt with enough salt for 10 minutes.
Serve well with fried onions over the hilsa polao during the serving.