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. lish Biryani, a delectable symphony of the fragrant basmati rice and the Hilsa, enriched with cardamom, cinnamon and cloves.
Marinate hilsa with curd, ginger, turmeric powder, red chilli powder, saffron & keep for 1 hour.
Boil the potatoes with salt turmeric powder in pressure cooker till they become a bit tender. Then brown them in hot oil. Keep aside. in same oil fry the onions till they turn brown in color.
Heat 2 tbsp of oil.Add ginger garlic paste,Stir it for 2 minutes.Add 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.partly cook the rice with bay leaf, cinnamon stick, cardamoms added into the water used for cooking rice.
Grease a large flat-bottomed pan, preferably non-stick, with ghee or oil. Divide the rice into two halves. Add one half of the rice to the pan and spread out with to make a bed.
Sprinkle salt, sugar, 2 pinches of biriyani masala each on the rice bed.
In the milk, add one pinch of saffron and pour it on the rice. Add half amount of the fried onions and fried potatoes and reserve the rest for the next step. Arrange few fish pieces on top and drizzle the reserved oil that was used for frying fishes.
Now add the remaining rice on top of this arrangement. Again diffuse the rice proportionately in all directions to make a bed and repeat the above steps . Only instead of the reserved oil, use ghee this time and add the fishes after last step.
Add saffron, essence, rose water, kewra water, milk, garam masala powder, and biriyani masala.
Cover the vessel with a lid & seal it with flour dough.Now put the pan on a water filled kadai flame and lower the heat to minimum.Cook covered for 20 minutes.