Hilsa Biryani


This dish is simply very tasty. As entertaining the guests is an inseparable part of the celebration, you can prepare this item.



► Hilsa fish – 4 pieces (big size)

► Basmati rice – 1 and 1/2 cup

► Onion – 1/2 (grated)

► Ginger – 1 teaspoon

► Garlic – 1 teaspoon

► Green chili – according to taste

► Yogurt – 1 tablespoon

► Chili powder – according to taste

► Turmeric powder – 1/4 teaspoon

► Salt – according to taste

► Sugar – 1 pinch

► Bay leaf – 2 pieces

► Cardamom – 4 pieces

► Cinnamon – 1/2 piece

► Clove – 4 pieces

► Biryani spice mix – 2 teaspoons

► Biryani flavor – 1/4 teaspoon

► Saffron – 1 pinch

► Milk –     2 tablespoons + 1/2 cup

► Water   – 4 cups

► Ghee – according to taste

► Oil – ½ cup



► Soak rice in water for half an hour.

Drain the water and gently wash the rice. Cook rice with cardamom, cinnamon, and clove until al dente. Add some salt and olive oil into the water. This will prevent rice grains from sticking together.

► Beat yogurt, add salt and turmeric into it and smear the mixture on the fish pieces. Keep it aside for 10-15 minutes.

► Warm 2 tablespoons of milk, add saffron into it and keep it aside covered. Now heat oil in a nonstick pan. Add bay leaves. Wait till it oozes fragrance. Next add grated onion, add a pinch of salt and fry till it turns golden brown.

► Add ginger, garlic and green chili paste and fry along. Add chili powder, salt and sugar. Give it a good stir. Now shift the fried paste to one side of the pan, add the marinated fish pieces in the oil and fry each side for about 1 minute or until the color changes.

► Add biryani masala. Mix the fried paste with fish pieces carefully. Cover and cook for 5 minutes on low heat. Now take out the fish pieces, but leave the spice paste in the pan. Add 1/2 cup milk and 1/2 cup water to the pan, mix well with the paste.

► Bring it to a boil and let it cook covered on low heat until it gets a thick consistency. Next smear ghee on a heavy bottom vessel. Layer 1/3rd of the rice, then put 2 fish pieces on top, some gravy, a portion of the milk and saffron mixture, and a few drops of the biryani flavor.

► Repeat the above steps once more with another 1/3 rice and the remaining 2 fish pieces. Finally layer the remaining 1/3rd part of rice. Add gravy, the milk and saffron mixture, and biryani flavor on top.

► Cover the vessel with a tight lid and put it on a low flame for about 15 minutes or you can heat it in a water bath. Serve with raita.

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