Ilish Macher Biryani (Hilsa Fish Biryani - Bengali Style)

           A must try recipe for all fish lovers, this Hilsa Fish Biryani is just out of this world. It is cooked in a rich yoghurt and coconut milk gravy and flavored with kewra water. It is a one-pot delicacy that is just perfect for any special occasion, festivals or dinner party. Serve it with some  gravy, green chilies and lime wedges for a sumptuous Sunday menu. So check out the step by step pictorial recipe to prepare it.

Fish Curry - 

• 3 pieces of Hilsa fish
• 2 tbsp. oil
• 2 tbsp. ghee
• 2 onions, sliced
• 1 tbsp. ginger-garlic paste
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. cumin powder
• salt to taste
• 1/2 cup yogurt, beaten
• 2-3 green chilies
• 1 cup coconut milk

Biryani - 

• 1 cup Basmati rice, soaked for 30 minutes
• 1-2 tbsp. ghee / oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1-2 bay leaves
• 1 onion, sliced

Garnishing -

• 2 tbsp. fried onions
• 2 slit green chilies
• 1 tsp. kewra water
• 1 tsp. coriander leaves, chopped
• 1 tbsp. ghee

           Marinate the fish with a pinch of salt, turmeric powder and red chili powder for 10 minutes.

           For the curry - Heat oil and ghee in a pan and sauté the onion till light brown. Add the ginger-garlic paste and fry for a minute.

          Now add all the dry spices and mix well Add the beaten curd and 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 sauté 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. (I pressure cooked for 2 whistles)

          To assemble - Arrange the cooked rice in a pan and then arrange the cooked fish over it. Spread a little of the gravy, ghee, fried onions, slit green chilies, kewra water and coriander leaves.

          Cover with a lid and cook in dum on a low flame for 5-10 minutes. Serve with the remaining gravy, few green chilies and lime wedges for a sumptuous meal. 

                      Marinate fish with a pinch of salt, turmeric powder & red chili powder 
                      for 10 minutes.

                        Heat oil and ghee in a pan & sauté 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 marinated fish pieces & cook, covered for 4-5 minutes. Switch off
                      flame and keep aside.

                        Heat ghee / oil in a separate pan & temper with whole garam masala 
                        and bay leaves. Add the onion and sauté 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 cooked rice in a pan & place cooked fish over it. Spread some
                     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 remaining gravy, few green chilies & lime wedges.