Maachher Polau Fish Polau

Serves 6

Ingredients:
1kg of hilsa (but any firm white fish like rui or bhetki will do)
750 gms Basmati rice
1-inch piece of ginger
2 medium onions
6 cloves garlic
350 gms yogurt
200 gms ghee
2 green cardomoms
4 cloves
2-inch piece of cinnamon
4 bay leaves
hot water
3 cups warm milk
2-3 tsp sugar
salt to taste

Method:

Cut the fish into half inch thick steaks (10-12 pieces). Wash and semi dry the basmati rice. Grind to a paste the ginger, onions and garlic.

Mix the onion-ginger-garlic paste with half the yogurt and a little salt and marinate the fish for 1 hour. Heat the ghee in a pan until very hot. Reduce heat and fry the green cardamoms, cloves, cinnamon and bay leave till they are fragrant. Add the fish and marinade and fry for another 3 minutes. Lower heat; add half a cup of hot water and cook for another 7 minutes on moderately high heat. The water should have evaporated and the fish cooked. Remove the fish and set aside. Leave the gravy in the pan. Add rice to the pan and cook on high heat until it changes color. Add 3 cups of hot water and warm milk, sugar, salt and stir well. Let it come to the boil, reduce heat, cover and cook for 10-12 minutes. The rice should be almost done but still moist. Remove the rice and butter the pan well. Layer it with rice and fish alternately beginning and ending with rice. Whip the rest of the yogurt and pour it over the rice. Cover with a tight fitting lid. Bake the polau in a preheated oven (300 F, 150 C) oven for 15 minutes.

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