Hilsa Biriyani

                            Hilsa Biriyani

ilish Mach or Hilsa is not just a fish for the bengali people, it has an emotional attachment with us ! Elish or Ilish is chosen as the king of fish by Bangladeshi people. Hilsa Biriyani or ilish Biriyani is an extremely fragrant and delicious bengali style fish pilaf cooked with Ilish mach or Hilsa. Ilish Biriyani is one of those dishes which have few separate cooking styles.

Lets see the recipes of the biriyani --

Ingredients 

• Ilish (Hilsa): on the basis of your need
• Onion, chopped: ½ cup
• Onion paste: 3 tbsp
• Ginger paste: 1 tbsp
• Garlic paste: 1 tbsp
• Red chili powder: 1 tbsp
• Green chili: 2-4
• Mishti Doi (sweetened yogurt): ¼ cup, whisked properly
• Coconut milk: 1 cup
• Ghee (clarified butter): 3 tbsp
• Salt: 1 tbsp
• Rice: 2 cup or 500g, Basmati or Gobindobhog which one you like most
• Coconut milk: 1 cup
• Green chili: 1-2
• Ghee (clarified butter): 1 tbsp
• Salt: 1 tsp
• Warm water: 3 cup
• Bay leaf: 1
• Cinnamon stick: 2”
• Green cardamom: 4-5, must be crushed
• Clove: 5-6, pounded

INSTRUCTIONS

• First of all soaked the rice properly.
• Then the cooking process will be started with the heart of the biriyani; ilish. Heat 3 tbsp ghee in deep bottomed wok and fry chopped onion until onion is turned into golden brown color.
• Then add the onion, ginger, and garlic paste with red chili powder and fry until oil separates. 
• When the masala is ready ,add the whisked mishti doi, salt and stir well to mix with the masala.
• Pour half of  the coconut milk and stir quickly to integrate everything.
• Add the raw fish pieces into the gravy very carefully in a single layer without overlapping the fish.
• Add the green chili and cook for 4-5 mins, depending on fish size.
• Flip the pieces of ilish gently as hilsa is extremely delicate and fragile.
• Then add rest of the coconut milk and cook for 10 mins with cover or until fish is cooked thoroughly or fully.
• When the cooking is done, keep the fish covered until needed. Otherwise the gravy will be dried out.
• Heat 1 tbsp ghee and add the whole garam masala to tamper oil.
• Then add half of the gravy from hilsa along with warm water and the mixture to boil.
• Add previously soaked rice into the mixture and let it cook for 10-12 mins. or until rice is half cooked.
• Add the coconut milk, salt and cook with cover for another 10 mins.
• Then arrange the ilish pieces on bed of rice and pour the gravy on it and add the green chilies.
• Cover and cook for 5-7 mins on simmer.
• When the final cooking is done, remove from flame but keep the Ilish biriyani covered. Only remove the lid , when the serving time will come. Finally, 
• Enjoy!