Smoky Hilsha Polao

Ingredients: 6 pieces of hilsa, onion chopped 2 table spoons, onion half cup, garlic paste 1 teaspoon, cumin chana powder 1 teaspoon, biriyani spice 1 teaspoon, 10 to 12 chili chili, tomato sauce 3 Table spoon, 2 tablespoons of milk powder, 4 tablespoons of mustard oil, 1 tablespoon of hot water powder, 1 teaspoon of sugar, salt taste.

For Polao: 750 grams of polew rice, garlic paste 1 teaspoon, 1 teaspoon of ginger, 1 cup of onion, 1 cup of salt, 3 table spoons of ghee, 1 cup of soybean oil and 1 piece of wood coal.

Preparation: Preparation of the onion with the oil of the mustard oil will be browned with brown sugar. In this, the sauce and sugar will be sprayed with a little water to spice all spices. After that, cook for 15-20 minutes medium to cook properly with the fish. In the meantime, the sauce will be drained after a few minutes.
If the oil is hot in polar oil, then the rice will be roasted. After that, take ginger, garlic paste and salt and take the rice and cover it with one and a half liters of boiling water. If the rice gets boiled, it will be ghee. Now, the polka and the hilsa fish will be spread in the lid containers carefully and spread on the top. Cover the small steel bowl with a burning coal and cover it for 20 minutes. After 20 minutes, take out the bowl of the bowl and serve.