Name: Ilish Macher Biryani (Hilsa Fish Biryani - Bengali Style) recipe by Bethica Das at BetterButter
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 2
Ingredients: Fish Curry -; 3 pieces of Hilsa fish; 2 tbsp. oil; 2 tbsp. ghee; 2 onions, sliced; 1 tbsp. ginger-garlic paste; 1 tsp. red chili powder; 1/2 tsp. turmeric powder; 1/2 tsp. cumin powder; salt to taste; 1/2 cup yoghurt, beaten; 2-3 green chilies; 1 cup coconut milk; Biryani -; 1 cup Basmati rice, soaked for 30 minutes; 1-2 tbsp. ghee / oil; 1" cinnamon stick; 2 green cardamoms; 4-5 cloves; 2 bay leaves; 1 onion, sliced; Garnishing -; 2 tbsp. fried onions; 2 slit green chilies; 1 tsp. kewra water; 1 tsp. coriander leaves, chopped; 1 tbsp. ghee

ABOUT Ilish Macher Biryani (Hilsa Fish Biryani - Bengali Style) RECIPE

A must try recipe for all fish lovers, this Hilsa Fish Biryani is just perfect for Ramadan or Eid celebration. It is cooked in a rich yoghurt and coconut milk gravy and flavoured with kewra water. Serve it with some gravy, green chilies and lime wedges.

Ingredients Serving: 2

Fish Curry -
3 pieces of Hilsa fish
2 tbsp. oil
2 tbsp. ghee
2 onions, sliced
1 tbsp. ginger-garlic paste
1 tsp. red chili powder
1/2 tsp. turmeric powder
1/2 tsp. cumin powder
salt to taste
1/2 cup yoghurt, beaten
2-3 green chilies
1 cup coconut milk
Biryani -
1 cup Basmati rice, soaked for 30 minutes
1-2 tbsp. ghee / oil
1" cinnamon stick
2 green cardamoms
4-5 cloves
2 bay leaves
1 onion, sliced
Garnishing -
2 tbsp. fried onions
2 slit green chilies
1 tsp. kewra water
1 tsp. coriander leaves, chopped
1 tbsp. ghee

Instructions

Marinate the fish with a pinch of salt, turmeric powder and red chili powder for 10 minutes.
Heat oil and ghee in a pan & saute the onion till light brown. Add the ginger-garlic paste and fry for a minute.
Add all the dry spices and mix well.
Add the beaten curd & green chilies. Simmer for a minute.
Add the coconut milk and simmer further for a minute.
Add the marinated fish pieces and cook, covered for 4-5 minutes. Switch off the flame and keep aside.
Heat the ghee / oil in a separate pan and temper with the whole garam masala and bay leaves. Add the onion and saute till light brown.
Add the soaked rice and stir fry for 1-2 minutes. Add 3-4 tbsp. of the gravy,
salt and 1 & 1/2 -2 cups water and cook till the rice is done.
Arrange the cooked rice in a pan and then arrange the cooked fish over it. Spread a little of the gravy, ghee, fried onions, green chilies, kewra water and coriander leaves. Cover & cook in dum for 5-10 min. .

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