Ilish Biryani
Ilish Biryani
Ilish Biryani is an exquisite fusion dish that combines the rich flavors of Hilsa fish with aromatic and spiced basmati rice. This mouth-watering recipe is perfect for special occasions or when you want to try something new with Hilsa fish. Follow the recipe below to prepare Ilish Biryani at home.
Ingredients:
- 500g Hilsa fish, cut into 4-5 pieces
- 2 cups basmati rice
- 2 onions, thinly sliced
- 1 tomato, chopped
- 1/4 cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 2 tsp biryani masala powder
- 1/2 cup chopped mint leaves
- 1/2 cup chopped cilantro leaves
- 4 cups water
- 1/2 cup fried onions (store-bought or homemade)
- 1/4 cup milk, mixed with a pinch of saffron
- 4 tbsp ghee or oil
- Salt, to taste
Instructions:
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20-30 minutes, then drain.
- In a large, heavy-bottomed pot, heat 2 tbsp of ghee or oil. Add the sliced onions and cook until golden brown. Remove half of the onions and set aside for garnishing the biryani later.
- Add ginger-garlic paste to the pot and sauté for a minute. Next, add the chopped tomato and cook until it becomes soft and pulpy.
- Stir in the yogurt, turmeric powder, red chili powder, and biryani masala powder. Cook the mixture for 2-3 minutes.
- Add the Hilsa fish pieces to the pot and gently mix to coat them with the masala. Cook for 5 minutes, then add the chopped mint and cilantro leaves. Stir gently and remove the pot from heat.
- In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained basmati rice and salt to taste. Cook the rice until it is 70-80% done, then drain the water and set the rice aside.
- To assemble the biryani, start by spreading a layer of cooked rice in a large, heavy-bottomed pot. Next, spread a layer of the Hilsa fish and masala mixture. Continue layering the rice and Hilsa fish mixture, finishing with a layer of rice on top.
- Drizzle the saffron-infused milk and remaining ghee or oil over the top layer of rice. Garnish with the reserved fried onions, and cover the pot with a tight-fitting lid.
- Cook the biryani on low heat for 20-25 minutes, allowing the flavors to meld together and the rice to finish cooking.
- Carefully remove the lid and use a fork to fluff the rice. Serve the Ilish Biryani hot with raita or a simple salad, and enjoy the delightful flavors of this unique fusion dish.