Hilsa Biriyani

Biriyani is a well loved item & Hilsa is one of those rare foods which Bengalis are weak at. Hilsa Biriyani offers you an irresistible combination of the rich biriyani & tasty hilsa.

Ingredients:

• Hilsa fillet : 500 gm
• Basmati rice : 500 gm
• Curd : 150 gm
• Saffron : ½ tsp (soak in ½ cup of milk)
• Onion : 2 pieces (sliced)
• Ginger paste : 1 tbsp
• Red chilli powder : 1 tsp
• Whole black pepper : ½ tsp
• Salt : to taste
• Sugar : ½ tsp
• Whole cinnamon : 1”
• Whole cardamom : 2 pieces
• Whole clove : 2 pieces
• Garam masala powder : 1 tsp
• Mace powder : 1 tsp
• Nutmeg Powder : 1 tsp
• Essence (mitha attar) : 5 drops
• Kewra water : 1 tsp
• Rose water : 1 tsp
• Banaspati Ghee : 5 tbsp
• Turmeric powder : 1 tsp
• Coconut milk : ½ cup
• Milk : 150 ml
• Oil : 2 tbsp

Procedure for preparing Hilsa Biriyani:

• Marinate hilsa with curd, ginger, turmeric powder, red chilli powder, saffron & keep for 1 hour.
• Heat 2 tbsp of oil.
• Add onion to the oil.
• Stir for 2 minutes.
• Add salt, sugar & coconut milk. Allow it to boil.
• Add marinated hilsa & cook till the fish becomes tender.
• Add 2 tbsp of ghee & remove from heat. Keep aside.
• Wash & soak rice. Drain out the water. Keep aside.
• Boil rice partly in water, salt, pepper, cinnamon, cardamom & clove & strain.
• Grease a heavy bottom large vessel.
• Add 3 tbsp of ghee & heat.
• Lay ½ of the rice & then the fish mixture & again the remaining rice.
• Add saffron, essence, rose water, kewra water, milk, garam masala powder, nutmeg & mace powder.
• Cover the vessel with a lid & seal it with flour dough.
• Cook over high flame for 10 minutes.
• Hilsa biriyani is ready to serve with raita.                                                        

Famous Hisla Biriyani Centre: 

Mocambo

 25B Park Street, Park Street Area, Kolkata

 Cuisines: Continental, Italian, North Indian

  Phone number

  033 22654300 

  033 22290095