Recipe by
Total Time:
45 minutes
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

This dish is a melange of hilsa and basmati rice flavoured with green chilli pickle

Take a look at more Main Recipes. You may also want to try Sea salt baked hilsa , Keto Fish in Plantain Leaves , Keto Herby Lamb Roast, GRILLED COLD WATER SCALLOPS WITH ELLA BEER TOSSED WITH LINGUINI PASTA

Rate This Recipe


  • Hilsa 600gms
  • Basmati rice 300gms
  • Mustard oil 70 ml
  • Green chilli pickle 25 gms
  • Green chillies (slitted) 4-6 no
  • Black onion seeds (Kalunji) 5gms
  • Turmeric powder 1 tsp
  • Sugar ½ tsp
  • Water as required
  • Salt to taste
  • Mustard Whole 15 gms
  • Turmeric powder 1/2 tsp.


  • Take the fish, clean & cut into medium size pieces
  • Apply salt and little turmeric to the fish and keep aside for 30 mins.
  • Wash and soak the rice for 30 mints.
  • Slit the green chilli. Boil the water.
  • Strain the soaked rice and boil till 3/4th done.
  • Take a pan & heat 50 ml of mustard oil. Allow it to come to the smoking point.
  • Cool a little, add the whole mustard seeds and allow it to crackle.
  • Add slit green chilli.
  • Add the hilsa fishes and the green chilli pickle & cook for a minute.
  • Add turmeric powder, salt.
  • Reduce the flame of the oven and layered the fish with the cooked basmati rice. Cover the pan with the lid.
  • Cook in dum on slow flame till the fish is tender.
  • Serve hot.