Name: Ilish Biriyani (Hilsha Biriyani) recipe by Tathagata Deb at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: Hilsa filet 500gm; Basmati rice 500gm; Curd 100gm; Saffron 1/2 tablespoon; Milk (evaporated) 1/2 cup; Onion paste 3 tablespoons; Ginger paste 1 tablespoon; Green chili paste 1 tablespoon; Bay leaves 2; Red chili powder 1/2 tablespoon; Turmeric powder 1/2 tablespoon; Biriyani masala 1 tablespoon; Whole black pepper 6-7; Coconut milk 1/2 cup; Cinnamon 3; Cardamom 3; Cloves 3; Rose water 1 tablespoon; Kewra water 1 tablespoon; Essence (Mitha Attar) 2 drops; Ghee 3 tablespoon; sugar; Salt; Refined oil

Ingredients Serving: 4

Hilsa filet 500gm
Basmati rice 500gm
Curd 100gm
Saffron 1/2 tablespoon
Milk (evaporated) 1/2 cup
Onion paste 3 tablespoons
Ginger paste 1 tablespoon
Green chili paste 1 tablespoon
Bay leaves 2
Red chili powder 1/2 tablespoon
Turmeric powder 1/2 tablespoon
Biriyani masala 1 tablespoon
Whole black pepper 6-7
Coconut milk 1/2 cup
Cinnamon 3
Cardamom 3
Cloves 3
Rose water 1 tablespoon
Kewra water 1 tablespoon
Essence (Mitha Attar) 2 drops
Ghee 3 tablespoon
sugar
Salt
Refined oil

Instructions

Marinate the fish filets with ginger paste, green chili paste, turmeric powder, red chili powder, salt, curd and saffron (half) for 20 minutes.
Heat oil in a wok and fry the onion paste in it for few seconds before adding the bay leaves.
When fried add salt, sugar and coconut milk and bring to boil for few minutes.
Add the marinated fish and cook till the fish becomes tender and cooked.
Drain rice from water (soaked for 1 hour previously) and add in boiling water with cinnamon, cardamom, cloves and little oil.
When the rice is 80% cooked drain the rice of the starch and add ghee to it and mix well.
Solution 1 - Saffron soaked in evaporated milk.
Solution 2 - Kewra water, rose water and essence.
Next take a heavy bottom pan and grease the bottom with ghee. Add rice and the cooked fish with little gravy. Add drops of solution 1 and 2 simultaneously on top. Repeat this whole process for atleast 2 layers.
Add only a layer of rice on top.
Cover the pan with lid and seal the rim with dough. Put in steam cooking or dum cooking for the next 30 minutes.
Serve Ilish Biriyani hot with raita.

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