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We hope you got benefit from reading it, now let’s go back to ilish macher biryani (hilsa fish biryani - bengali style) recipe. You can cook ilish macher biryani (hilsa fish biryani - bengali style) using 27 ingredients and 12 steps. Here is how you achieve it.
The ingredients needed to cook Ilish Macher Biryani (Hilsa Fish Biryani - Bengali style):
- Prepare Fish Curry -
- Prepare 3 pieces Hilsa fish
- You need 2 tbsp. oil
- Get 2 tbsp. ghee
- Use 2 onions, sliced
- Use 1 tbsp. ginger-garlic paste
- Provide 1 tsp. red chilli powder
- Get 1/2 tsp. turmeric powder
- Prepare 1/2 tsp. cumin powder
- Provide to taste salt
- Use 1/2 cup yogurt, beaten
- Get 2-3 green chilies
- Use 1 cup coconut milk
- Provide Biryani -
- Use 1 cup Basmati rice, soaked for 30 minutes
- Get 1-2 tbsp. ghee / oil
- Get 1 " cinnamon stick
- Use 2-3 green cardamoms
- Prepare 4-5 cloves
- Prepare 1-2 bay leaves
- Provide 1 onion, sliced
- Prepare Garnishing -
- Use 2 tbsp. fried onions
- Prepare 2 slit green chilies
- Provide 1 tsp. kewra water
- Use 1 tsp. coriander leaves, chopped
- Prepare 1 tbsp. ghee
Instructions to make Ilish Macher Biryani (Hilsa Fish Biryani - Bengali style):
- Marinate the fish with a pinch of salt, turmeric powder and red chilli powder for 10 minutes.
- For the curry - Heat oil and ghee in a pan and 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.
- For the Biryani - 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 & coriander leaves.
- Cover with a lid & cook in dum on a low flame for 5-10 min.
- Serve with the remaining gravy, few green chilies and lime wedges for a sumptuous meal.
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