Every hilsa dish has a taste of its own. But if you want to cook something special with hilsa, hilsa biryani may be the best choice. Eat it once and you will want it again and again.
It is hard to find a Bengali who does not like biryani. We usually cook it with chicken, beef or mutton, so this time why not make hilsa biryani? From a family meal to entertaining guests, it could be the best recipe for a day off. Here is the recipe.
Ingredients
- Polao rice: 400g
- Hilsa: 6 pieces
- Drained sweet-and-sour yoghurt: half a cup
- Ginger paste: half a teaspoon
- Chilli powder: half a teaspoon
- Onion paste: 1 tablespoon
- Biryani masala: 1 tablespoon
- Whole cardamom: 4
- Cinnamon: 3 pieces
- Bay leaves: 2
- Cloves: 3
- Salt to taste
- Oil or ghee: 1 cup
- Green chillies: 4 or 5
- Alu bokhara (dried plums): 4
- Lemon juice: 1 tablespoon
- Raisins: 1 tablespoon
Method
First wash the rice and drain it. Then parboil the rice in boiling salted water. Drain off the starchy water and keep it in a separate pot.
Meanwhile, cut the fish into medium pieces and clean them, then drain. Now mix all the ingredients with half the oil and ghee and coat the fish with it.
Leave the fish to marinate for at least 10 minutes. Cook the marinated fish in a pan on a low flame for 10 minutes.
Put the parboiled rice in a pot and arrange the fish on top. Add the alu bokhara and green chillies. Scatter the raisins and the remaining oil and ghee over the rice.
Finally pour the reserved starchy water over the top, making sure it settles beneath the rice. Seal the lid of the pot tightly with a little kneaded flour.
Raise the heat and cook for 5 minutes. Then put a tawa on the stove, set the sealed pot on it and cook on a low flame for another half an hour on dum. When it is done, serve the hilsa biryani in a large dish.
Source: Jagonews24. First published in Bengali on The Agro News.
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