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π‘°π’π’Šπ’”π’‰ π‘©π’Šπ’“π’Šπ’šπ’‚π’π’Š Recipe

Recipe By arpitabanerjeedhn
π‘°π’π’Šπ’”π’‰ π‘©π’Šπ’“π’Šπ’šπ’‚π’π’Š Ilish biryani, a bengali recipe of aromatic basmati rice and hilsa fish, cooked in a dum pukht style with lots of fragrance. It’s a perfect punch of Bengalis two favorite dishes, ilish mach and kolkata style biryani. Here I keep the masalas are mild to keep the hilsa flavour intact.
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Non Vegdiet
1hr total
1hr total
π‘°π’π’Šπ’”π’‰ π‘©π’Šπ’“π’Šπ’šπ’‚π’π’Š
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Ingredients for π‘°π’π’Šπ’”π’‰ π‘©π’Šπ’“π’Šπ’šπ’‚π’π’Š Recipe

  • 1 pieces * of ilish mach
  • 0.38 cup * long-grain basmati rice
  • 0.19 cup * of curd
  • 0.19 tsp * ginger paste
  • 0.13 tsp * green chilli paste
  • 0.19 tsp * garlic paste
  • 0.13 tsp * kashmiri red chilli powder
  • 0.06 tsp * turmeric powder
  • 0.38 tsp * mustard oil
  • 0-1/4 tbsp * refined oil
  • 1/4 tbsp * ghee
  • 1/2 tsp * Biryani Masala
  • As required * berista
  • As required * whole garam masalas
  • 3/4 tbsp * of milk
  • As required * few strands of saffron
  • 1/4 tsp * of kewra water
  • As required * salt
  • 0-1/4 cups * of water

Directions: π‘°π’π’Šπ’”π’‰ π‘©π’Šπ’“π’Šπ’šπ’‚π’π’Š Recipe

  • STEP 1.* Take 1 1/2 cup of long-grain basmati rice, wash , soak for 30 mins in water.
  • STEP 2.* After 30 mins, take a vessel with 8-9 cups of water, 2 bay leaves, 3-4 green cardamoms, 3-4 cloves, and 1-inch cinnamon stick.
  • STEP 3.* Bring the water to boil.
  • STEP 4.* Add 2 1/2 tsp salt and 2 tsp refined oil to the water.
  • STEP 5.* Once the water starts boiling, strain the water from the soaked rice and add it in the boiling water. Cook the rice up to 80 percent on the high flame. Drain the starch from the rice immediately through a strainer. Cool down the rice by spreading it on the large plates.
  • STEP 6.* Once the rice cools down, cover it and keep it aside for later. Place a pan on low heat.
  • STEP 7.* Add 1-inch cinnamon stick, 3-4 cloves, 10 green cardamoms, 1/2 of mace, 1/4 of a nutmeg, 1 tbsp rose petals, 5-6 kabab chini, 5-6 white peppercorns. Dry roast all the ingredients. Grind them all to make a powdered out of it , biryani masala is ready for this recipe, keep it aside.
  • STEP 8.* First, cut 3 medium-size onions into thin slices.
  • STEP 9.* Heat a pan with a half cup of refined oil, add the onion slices and fry it till the onion gets lite golden brown colour.
  • STEP 10.* when onion gets light golden brown colour, remove it from the pan and place it on a paper towel for soaking excess oil.
  • STEP 11.* Wash the fish pieces, keep it aside.
  • STEP 12.* Take a mixing bowl with curd, ginger and garlic paste to it.
  • STEP 13.* Add 1/2 tsp green chilli paste, 1/2 tsp kashmiri red chilli powder, and 1/4 tsp turmeric powder to it. Next add 1/2 tsp salt and 1 1/2 tsp mustard oil to it. Mix it nicely with a whisker or with a spoon.
  • STEP 14.* Then add 1 1/2 tsp biryani masala and mix it again.
  • STEP 15.* Crush half of the berista or golden fried onion with hand and add it in the mixture. Mix it nicely.
  • STEP 16.* Lastly, add the fish pieces into the mixture and marinate it for 15-20 mins.
  • STEP 17.* Take 3 tbsp of warm milk for soaking a few strands of saffron in it.
  • STEP 18.* Add 1 tsp kewra water and few drops of saffron colour to the milk too, to get a bright nice colour. Place a pan on the medium heat, let it gets heat up.
  • STEP 19.* Add 1 tbsp of refined oil to it, make it hot.
  • STEP 20.* separate the fish pieces from the marination, keep it aside for using .
  • STEP 21.* First, separate the fish pieces from the marination and keep it aside.
  • STEP 22.* Add only the marination to the oil(without fish) and cook it till it releases oil from its sides.
  • STEP 23.* When the oil gets separated from the marination, add the fish pieces to the pan.
  • STEP 24.* After 2 mins turn the fish and allow the other side gets done for 2 more mins.
  • STEP 25.* After 4 mins, gently separate the cooked fish pieces from the gravy and keep it aside for later. Take a thick bottom nonstick pan or any thick bottom wide mouth vessel for making it in dum. Divide the gravy into two parts, one part must be in the pan and the other part should be taken out of the pan.
  • STEP 26.* Prepare a thick layer of basmati rice on the one part of the gravy.
  • STEP 27.* Make sure the rice layer must cover the whole gravy and the gravy should not be visible through the layer of rice.
  • STEP 28.* Then, add the cooked fish pieces on the rice and the pieces shouldn’t touch each other.
  • STEP 29.* Sprinkle 1/4 tsp of biryani masala from the top of the fish.
  • STEP 30.* Then spread the berista all over the fish and sprinkle a little salt from the top too.
  • STEP 31.* Next, add the other part of gravy which was separated at the beginning and nicely spread it over the fish. Then add rice from the top to make another thick layer.
  • STEP 32.* After evenly spread the rice, add kewra and saffron flavoured milk from the top.
  • STEP 33.* Spread berista once again and sprinkle a pinch of salt and a pinch of biryani masala from the top. lastly, add 1 tbsp ghee from the top to enhance flavour of biryani.
  • STEP 34.* Once assembling completes, cover the vessel with a tight lid to make sure air should not pass from anywhere of the vessel, while in dum. Seal the air passing hole with a small atta dough or dough of wheat. Even you can seal the whole mouth of your vessel with the atta dough too. Place the vessel on the lowest heat to keep it on dum.
  • STEP 35.* Or even you may place the vessel on a tawa or skillet while keeping it for dum or slow cooking.
  • STEP 36.* Keep it on dum for 8-10 mins to get it ready. Turn off the heat.
  • STEP 37.* Don’t remove it’s lid immediately, wait for more 10-15 mins to get the exact taste of it.
  • STEP 38.* After 15 mins, famous Kolkata style ilish biryani will be ready to serve. Serve it hot with salads.
Nutrition
value
279
calories per serving
< 1 g Fat8 g Protein65 g Carbs3 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    8g
  • Carbs
    65g
  • Fiber
    3g

MacroNutrients

  • Carbs
    65g
  • Protein
    8g
  • Fiber
    3g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    56mg
  • Iron
    1mg
  • Vitamin A
    53mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    13mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    2mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    30mg
  • Manganese
    < 1mg
  • Phosphorus
    97mg
  • Selenium
    5mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By arpitabanerjeedhn