Ilish Biryani | Hilsa Biryani
Bengali cuisine is full of delicacies and that includes the delicious Hilsa Biryani. Although biryani is not a Bengali cuisnies, yet Bengali hilsa biryani has become a part of biryani world as well as Bengali cuisine.
The story behind Hilsa Biryani
Hilsa Biryani combines the enticing aroma of biryani with the wonderful taste of hilsa fish. However, where did this delicious dish come from? During the Mughal period, the Bengali elite decided to combine the taste of biryani with Hilsa fish found in the Bay of Bengal.
All you need for Hilsa Biryani
Before you make Hilsa Biryani, gather these ingredients:
For the rice:
1 1/2 cups long grain basmati rice
1/2 cup yogurt
3/4 teaspoon ginger paste
1/2 teaspoon green chili paste
3/4 teaspoon garlic paste
1/2 tsp Kashmiri red chilli powder
1/4 teaspoon turmeric powder
1 1/2 tsp mustard oil
5-6 tbsp refined oil (for making baristas)
1 tablespoon of ghee
2 teaspoons homemade biryani masala
Barista (Golden Brown Fried Onions)
Medium size potato (cut in half)
Whole garam masala (green cardamom, cloves, cinnamon stick, bay leaves)
3 tablespoons of milk
A few strands of saffron
1 teaspoon of Keora water or 4-5 drops of Keora essence
1/4 teaspoon sugar (optional)
Salt (as needed)
8-9 cups of water
For Hilsa Marinade:
Slices of fresh hilsa fish
curd
turmeric powder
Red Chilli Powder/ Kashmiri Red Chilli Powder
salt
mustard oil
Biryani masala
Chinese stick
cloves
green cardamom
mace
nutmeg
rose petals
Kebab sugar
White pepper
For assembly:
boiled egg
Golden Fried Onion/ Barista
Chop coriander leaves
Ilish Biryani or Hilsa Biryani Cooking Tips and Suggestions:
Fish Selection: Use fresh, not too big (500-600gms) hilsa fish (hilsa fish) for best taste. Make sure it is clean and shredded.
Rice quality: Choose high-quality, long-grain Basmati rice. Cook it 80% soaked to prevent overcooking during dum.
Biryani Masala: You can adjust the biryani masala as per your spice preference. Feel free to make it as mild or spicy as desired.
Barista Perfection: Saute onions until evenly golden brown. Over-frying can make them bitter.
Marination Time: Allow the fish to marinate for at least 15-20 minutes to absorb the flavors of all the spices. But long marination can spoil the taste.
Layering: Ensure an even layer of rice, fish and gravy to distribute the flavors of all the ingredients. Arrange the fish pieces in layers. Then each layer will be cooked well, and the flavors above it will blend.
Dum Ranna: Use a thick bottomed pan or handi for cooking Dum, otherwise the layer may burn. If the bottom of your pan is thin, grease it with ghee and place the pan on a tawa to prevent burning.
Sealing the lid: Seal the lid properly with flour or wheat flour so that steam does not escape. Alternatively, press down on the lid with a heavy object or a bowl filled with water.
Low heat: Dum should be cooked on minimum heat to avoid overcooking and ensure even flavor infusion.
Resting period: Allow biryani to rest for at least 10 minutes after cooking. This allows the flavors to blend and ensures a delicious final dish.
Additions: Serve biryani with your favorite side salad or raita for a complete meal.
Experiment: Don't be afraid to experiment with spice levels, add more or less chili powder or green chili paste as per your taste.
FAQs
- Can I use a different type of rice for Hilsa Biryani?
While Basmati rice is the classic choice, you can experiment with other rice varieties. Keep in mind that the texture and aroma might vary. - Is Hilsa Biryani very spicy?
You have control over the spiciness. Adjust the amount of red chili powder and green chilies to suit your taste. - Where can I find Hilsa fish if I don't live near the Bay of Bengal?
Look for Hilsa fish in specialty seafood stores or explore online seafood markets to source it. - Can I substitute ghee with other cooking oils?
While ghee adds a unique flavor, you can use different cooking oils if you prefer a lighter taste. - Can I make a vegetarian version of Hilsa Biryani?
Absolutely! Swap out the Hilsa fish for vegetables or paneer to create a delicious vegetarian version of this biriyani.
Ilish Biryani, a tasty Bengali meal, combines the delicious flavours of fragrant basmati rice, soft hilsa fish (ilish), and a mixture of flavorful spices. It's like the seafood and biryani were meant to be together, and seafood lovers will love it to pieces. The hilsa fish is carefully spice-marinated, stacked with rice, then slow-cooked to perfection to produce a meal that is flavor-packed and sure to satisfy your palette.
- 1 2/2 cup long-grain basmati rice
- 4 cup Water
- 2 bay leaves
- 5 green cardamoms
- 3 cloves
- 2 1/2 tsp Oil
- 1" cinnamon stick
- salt
- 4 ilish mach / hilsa fish (around 500 gms)
- 1/2 cup yogurt
- 3/4 tsp Ginger paste
- 3/4 tsp Garlic paste
- 2 tbsp mustard oil
- 1/2 tsp green chilli paste
- 1 tsp kashmiri red chilli powder
- 1/2 tsp turmeric powder
- 2 tsp biryani masala powder
- 1/2 tsp Salt
- 3 tbsp Warm milk
- 1 pinch strands of saffron
- 1 tsp kewra water
- 3 cup berista or golden fried onion
- 1/4 tsp biryani masala
- 1 tbsp Ghee
- 2 boiled eggs
- 2 medium size potato (Cut in half)
- 1/2 cup Chopped fresh coriander
- a small atta dough
- Making of basmati rice
- Take 2 cups long grain basmati rice, wash 4-5 times in clean water, soak in water for 30-40 minutes.
- After 30 minutes take 4-5 cups of water, 2 bay leaves, 5 green cardamoms, 3 cloves and 1 inch of cinnamon in a bowl.
- Bring the water to a boil.
- Add salt and 2 teaspoons of oil to the water.
- When the water starts to boil, drain the water from the soaked rice and add it to the boiling water.
- Cook the rice until 80 percent done on high heat.
- Immediately drain the starch from the rice through a strainer.
- Spread the rice on a large plate to cool and keep in the air.
- Once the rice has cooled, cover and keep aside for later.
- Preparing the biryani masala
- Place a pan on low heat.
Meanwhile add all the spices.
Dry roast the dry ingredients.
Grind them all into powder.
Biryani masala is ready for this recipe, keep it aside.
- Place a pan on low heat.
- Prepare the milk
- Soak a pinch of saffron in 3 tablespoons of warm milk.
- Add 1 tsp of kewra water.
- Mix well.
- Marinating the hilsa fish
- Wash and clean the fish pieces.
- Take a mixing bowl, add curd, ginger and garlic paste, green chilli paste, Kashmiri red chilli powder and turmeric powder in it.
- Next, add 1/2 tsp salt and mustard oil to it.
- Mix it well with a whisk or a spoon.
- Then add 1 1/2 tsp biryani masala (prepared earlier) and mix again.
- Add half of the barista or golden fried onions crushed by hand to the mixture. Mix well.
- Finally, add the fish pieces to the mixture and marinate for 15-20 minutes.
- cook the fish
- After 20 minutes put a pan on medium flame, let it get hot.
- Add 1 tbsp oil to it, heat it.
- Separate the fish pieces from the marination, keep it aside for further use.
- Add only the marinade (without the fish) to the oil.
- Cook till it releases oil from its sides.
- When the oil separates from the marination, add the fish pieces to the pan.
- Lightly fry both sides of the fish.
- I like hilsa fish lightly fried.
- Gently separate the cooked fish pieces from the gravy.
- potato fry
mix salt, turmeric powder, a little biryani masala on the potato pieces.
When the oil is hot in the pan, drop the potato pieces in it. Fry the pieces. - Layering and Dum Cooking
- Take a heavy-bottomed vessel with a tight-fitting lid.
- Begin by layering the marinated Hilsa pieces at the bottom.
- Add a layer of the partially cooked rice over the fish.
- Drizzle saffron-infused milk over the rice and sprinkle some fried onions.
- Repeat these layers until all your ingredients are used up.
- Spread the rest of the Barista on top.
- Seal the vessel with dough to trap the steam.
- Cook on low heat for about 20-25 minutes until the rice is fully cooked and infused with flavors.
- Carefully remove the seal of dough.
- Garnish the biriyani with boiled eggs, fried potatos, chopped fresh coriander leaves.
- Serve your Hilsa Biriyani hot and enjoy!
Barista
First, thinly slice 2 large onions.
Heat a pan with half a cup of oil.
Fry the onion slices until the onion turns a light golden brown color.
Remove from the pan when the onion turns light golden brown. Place it on a paper towel to soak up the excess oil.
