Wednesday, April 24, 2019
Cookery
 Search: Recipe Chef
HOME » Cookery » Rice & Noodles » Rice »
November 17, 2008

Hilsa Biryani

SocialTwist Tell-a-Friend
Region : West Bengal
Serves
8 - 10
Total Views
5330
AVG RATING
star star star star star
4 based on 767
  Rate this
Recipe
 

Ingredients : 

 

 

For the Yakhni (stock):

 

 

Mutton

-

250gm

Chopped ginger

-

1tbs

Chopped large onions

-

2nos

Whole coriander seeds

-

1tbs

Bay leaves

-

2nos

Whole garam masala

-

1tbs

Water

-

1litre

Salt

-

1tsp

For the Rice

 

 

Basmati rice

-

1/2kg

Ghee

-

1/3cup

Cinnamon

-

4pieces

Cloves

-

4nos

Green cardamoms

-

4nos

Salt

-

1tsp

Pinch of saffron soaked in 1/4cup of hot milk

For the Fish

 

 

Hilsa fish sliced into 10 large pieces

-

1kg

Ginger paste

-

1tsp

Thick curd

-

250gm

Turmeric

-

1tsp

Chilli powder

-

1tsp

Pepper

-

1tsp

Cumin

-

1/2tsp

Salt

-

to taste

  Popular Tags:
   Mutton,   Curd,   saffron,  



 

Method of Preparation :

Clean and slice mutton into small pieces. Pressure cook the mutton with all the ingredients for stock for 30 minutes and strain. Only the stock will be needed.

Wash fish and dry completely. Beat the curd and mix with all the other ingredients for the fish. Marinate the fish for 1 hour.

Heat ghee and season with the cinnamon, cloves and green cardamoms in a thick bottom vessel. When it is well fried, add rice and fry lightly. Add salt and hot stock. Cover when the stock comes to a boil and cook over a low heat.

When the water gets absorbed, take out half the rice. Arrange the marinated fish over the rice in the vessel and cover with the rice removed earlier. Sprinkle  saffron milk over it.

Seal the vessel with flour dough and steam on a low flame for 30 minutes. Break the seal at the time of serving.

 
Related Recipes
Kabsa
Prawns Rice
Dum Biryani
Coconut Rice