Hilsa Biryani # hnv

Name: Hilsa Biryani # hnv
Total time: 5400 s
Yield: 2servings
Cuisine: Indian
Ingredients: 300 gm basmati rice; 3 ring pieces of Hilsa fish; 1 large onion sliced for beresta; 2 tbsp onion paste; 1 tsp ginger paste; 1 tsp garlic and green chilli paste; 1 tsp turmeric; 1 tsp kashmiri red chilli powder; as per taste Salt & sugar; 2 tbsp beaten curd; as per taste Black pepper powder; As Per Required Biryani masala; 1 Bayleaf; 1 tsp Shah jeera; as required Whole garam masala; as required Mustard oil; as required Ghee; as required Saffron milk; 1 tsp rose water

Ujjaini Basu @Hyanglasaurus

A perfect way to celebrate the Bengalis eternal love for Hilsa fish. A symphony of flavoured basmati rice and hilsa fish.

Ujjaini Basu @Hyanglasaurus

A perfect way to celebrate the Bengalis eternal love for Hilsa fish. A symphony of flavoured basmati rice and hilsa fish.

Saved

Ingredients

1hr30mins

2servings

300 gmbasmati rice
3ring pieces of Hilsa fish
1large onion sliced for beresta
2 tbsponion paste
1 tspginger paste
1 tspgarlic and green chilli paste
1 tspturmeric
1 tspkashmiri red chilli powder
as per tasteSalt & sugar
2 tbspbeaten curd
as per tasteBlack pepper powder
As Per Required Biryani masala
1Bayleaf
1 tspShah jeera
as required Whole garam masala
as requiredMustard oil
as required Ghee
as required Saffron milk
1 tsprose water

Saved

Steps

1hr30mins

1

Wash and soak the basmati rice in water for 1 hour. Cook the rice with whole garam masala,bay leaf,Shah jeera & 1/2tsp salt for 80%.
2

In a bowl make a batter with beaten curd,onion paste,ginger,garlic & green chili paste,1/2tsp turmeric, Kashmiri red chilli powder.
3

Heat Mustard oil. Marinate the fish pieces with 1/2tsp turmeric & salt. Fry & keep aside.
4

In the same oil pour the batter on low heat. Stir & let it simmer for 3mins adding little water.
5

Open the lid & add salt& little sugar. If the masala becomes too dry add little warm water. Add the fishes. Flip so that both the sides are well coated with the gravy. Cover& let it simmer for another 7-8 mins. When done keep aside.
6

In the same pan heat 1tbsp ghee. Place the bay leaf & make a layer of rice. Place the fishes with little gravy, saffron milk,beresta, black pepper powder.
7

Again make a layer of rice. Add little more gravy, saffron milk, beresta, black pepper powder, biryani masala, ghee& rose water. Cover & let it cook on steam for 10mins. Enjoy.