Hilsa Fish 500 gms 
Basmati rice 2 cups 
Water 6 cups 
Bay leaf 1 no. 
Cumin seeds, powdered 1 tbsp. 
Coriander seeds, powdered 1 tbsp. 
Garam masala powder 1 tbsp. 
Salt & chili powder To taste 
Groundnuts, roasted, ground 4 tbsp. 


Direction:
Cut the hilsa 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 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 leaves 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 few 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 , 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. Cover with a tight fitting lid. bake the pulao in a preheated oven (300 F, 150 C) oven for 15 minutes .Serve hot with raita and salad.

*** For Details about Ingredients , check your nearest Indian Store