How to Make Ilish Biryani

Hilsa Fish Biryani/Ilish macher Biryani

How to make Ilish Biryani? Ilish Biriyani is a delicious Bengali delicacy, with aromatic basmati rice and unbeatable Ilish/Hilsa, flavored with sweet spices. After completing some stages, finally, accumulation and layering of the rice and other ingredients, including fish and sometimes potato, also make this fantastic recipe in the slow-cooking(dum) process.

If you like this recipe then you may also like my other ilish recipes

Ilish macher matha diye chal kumro, Bhapa Ilish, ilish macher matha diye pui shak, narkel diye bhapa ilish

The main equipment requires

1. A big hard anodized pan
2. A wok
3. Big vessel
4. Spatula
5. Mixing bowl
6. Serving plate
7. Skimmer spatula

Ingredients

1. ilish mach or hilsa fish-4 pieces(350-400 gms)
2. basmati rice-250 gm
3. curd-50 gm
4. ginger paste-1 tbsp
5. Kashmiri red chili powder-1/2 tbsp
6. turmeric powder-1/2 tbsp
7. mustard oil-1 tbsp
8. refined oil(for making berista)4 tbsp
9. ghee
10. Onions-2
11. Potato-1
12. whole spices(green cardamom, cloves, nutmeg, cinnamon stick, bay leaves, and peppercorns) to make biryani masala
13. 2 tbsp of milk
14. few strands of saffron
15. kewra essence/mitha atar
16. salt (as required)

How to Make Ilish Biryani

• Wash the Basmati rice and let it soak for 2 hours

Make biryani masala

Heat Tawa or a griddle, and all(green cardamom, cloves, nutmeg, cinnamon stick, bay leaves, and peppercorns) the whole spices and heat them for 2-3 minutes in high flame and allow them to cool

And Put them in a blender

Grind them to make a coarse powder.

Make onion and potato fry

Take two onions and slice them

Heat oil in a frypan, add the sliced onions and fry them till they turn in brown color, and keep aside.

Take a potato, peel it and make it half, fry in the same oil, and keep aside.

To prepare the saffron milk

• Take 2 tbsp of milk for soaking a few strands of saffron in it. And add mitha atar or kewra essence.

Marinate the fish

Take a bowl, add 50gm curd, turmeric powder, Kashmiri red chili powder, and mustard oil,mix well then add the fish chunks and rub them

Add fried onions

Then add 1 tbsp biryani masala which we made earlier, and mix them thoroughly.

To fry the marinated fish

Heat 2 tbsp oil in a frying pan

Add the marinated paste without fish chunks (separate the fish chunks from the marinated ingredients), and sauté it, till the oil starts coming out from the gravy.

Add the fish chunks and cook them for 2-3 minutes

Again separate the fish chunks from the gravy and keep it aside

To cook rice

Take a big vessel to add, add sufficient water, then add 3 bay leaves, 5 cloves ½ stick cinnamon, 2 cardamoms,s, and 1 tbsp oil, add soaked rice when water starts boiling

Check the rice, if it boils 75%, then switch off the flame and strain it and keep it on a big plate

Assembling and layering the rice

Now take a big, hard-anodized Kadai/pan, first put the half gravy, we made with fish.

Add the fried potato

Then spread the rice, it should cover the potato

Now add the saffron milk and fried onions, then again add rice.

add the fish chunks and leftover gravy

now add the saffron milk

Add 1 Tbsp ghee

ThenAdd 1 tbsp biryani masala

Now cover the lid tightly, if the cover is loose then keep some heavy items over the lid so that no steam should come outside from the vessel. Keep it for 40 minutes in simmer.

Switch off the gas after 40 minutes and keep 10 more minutes to rest.

Now after 10 minutes open the lid; smell and fill it

Transfer it to a serving plate and no need to talk with anyone, just enjoy.

How to Make Ilish Biryani

Howto make Ilish Biryani? Ilish Biriyani is a delicious Bengali delicacy, aromaticbasmati rice and unbeatable Ilish/Hilsa, flavored with sweet-smelling spices.After completion of some stages, finally, accumulation and layering of the riceand other ingredients including fish and sometimes potao, also, in theslow-cooking(dum) process makes this fantastic recipe.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine Bengali, Indian

Servings 4

Calories

Equipment

• A big hard anodized pan
• Serving plate
• Spatula
• Skimmer/jharna spatula
• wok
• mixing bowl
• blender
• Big vessel

Ingredients

  

• 4 piece Ilish mach or hilsa fish
• 250 gm Basmati rice
• 50 gm curd
• 1 tbsp gingerpaste
• 1/2 tbsp  turmeric powder
• 1/2 tbsp kashmiri red chili
• 1 tbsp Mustard oil
• 4 tbsp oil
• 1 tbsp ghee
• 2 Onion
• 1 Potato
• whole spice(green cardamom, cloves,nutmeg, cinnamon stick, bay leaves, and peppercorns)
• 2 tbsp milk
• 8-10 strands saffron
• 1-2 drops kewra essence/mitha atar

Instructions

 

•  Wash the Basmati rice and let it soak for 2 hours

Make biryani masala

• HeatTawa or a griddle, and all(green cardamom, cloves, nutmeg, cinnamon stick, bayleaves, and peppercorns) the whole spices and heat them for 2-3 minutes in highflame and allow them to cool

  AndPut them in a blenderGrind them to make a coarse powder

Make onion and potato fry

• Take two onions and slice them

  Heatoil in a frypan, add the sliced onions and fry them till they turn in browncolor, and keep aside.

  Takea potato, peel it and make it half, fry in the same oil, and keep aside.

To prepare the saffron milk

• Take 2 tbsp of milk for soaking a few strands of saffron in it.And add mitha atar or kewra essence.

Marinate the fish

• Takea bowl, add 50gm curd, turmeric powder, Kashmiri red chili powder, and mustardmix well then add the fish chunks and rub them

  Addfried onions

  Thenadd 1 tbsp biryani masala which we made earlier, and mix them thoroughly.

To fry the marinated fish

• Heat2 tbsp oil in a frying pan

  Addthe marinated paste without fish chunks (separate the fish chunks from themarinated ingredients), and sauté it, till the oil starts coming out from thegravy.

  Addthe fish chunks and cook them for 2-3 minutes

  Againseparate the fish chunks from the gravy and keep it aside

To cook rice

• Takea big vessel to add, add sufficient water, then add 3 bay leaves, 5 cloves ½stick cinnamon, 2 cardamoms,s, and 1 tbsp oil, add soaked rice when waterstarts boiling

  Checkthe rice, if it boils 75%, then switch off the flame and strain it and keep iton a big plate

Assembling and layering the rice

• Nowtake a big, hard-anodized Kadai/pan, first put the half gravy, we made withfish.

  Addthe fried potato

  Thenspread the rice, it should cover the potato

  Nowadd the saffron milk and fried onions, then again add rice.

  addthe fish chunks and leftover gravy

  nowadd the saffron milk

  Add1 Tbsp ghee

  ThenAdd1 tbsp biryani masala

  Nowcover the lid tightly, if the cover is loose then keep some heavy items overthe lid so that no steam should come outside from the vessel. Keep it for 40minutes in simmer.

  Switchoff the gas after 40 minutes and keep 10 more minutes to rest.

  Nowafter 10 minutes open the lid; smell and fill it

  Transferit to a serving plate and no need to talk with anyone, just enjoy.

   

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