Hilsa Biriyani Recipe

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 for preparing Hilsa Biriyani:

  • 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.