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 Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 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.