Bengali Hilsa Biryani Recipe

Hilsa, most delicious fish can make biryani more delicious..so lets make it...

Ingredients For the stock:
250 gm Mutton
1tbs Chopped ginger
2 Chopped large onions
1tbs Whole coriander seeds
2 Bay leaves
1tbs Whole garam masala
1litre Water
1tsp Salt
For the Rice
1/2kg Basmati rice
1/3cup Ghee
4 pieces Cinnamon
4 Cloves
4 Green cardamoms
1tsp Salt
Pinch of saffron soaked in 1/4cup of hot milk
For the Fish
1kg Hilsa fish sliced into 10 large pieces
1tsp Ginger paste
250 gm Thick curd
1tsp Turmeric
1tsp Chilli powder
1tsp Pepper
1/2tsp Cumin
Salt to taste

Directions

1. 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.


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


3. 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.


4. 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.


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

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Hyderabad Chicken Biryani

Biryani is my favorite food and not only mine most Indian love this famous, delicious food. And Hyderabadi Biryani is one of the best. So today we going to cook it.

Ingredients:

1. Chicken – ½ kg
2. Basmati rice – ½ kg (cooked)
3. Curd – 1 cup
4. Onion – 1 finely sliced
5. Lime juice – ½ of the lemon
6. Ghee – ¼ cup
7. Ginger – 1 inch piece
8. Garlic - 3 flakes
9. Red chilli powder – 1 tsp or to taste
10. Coriander powder – 1 tsp
11. Garam masala – 1 tsp
12. Turmeric powder – ¼ tsp
13. Saffron – ¼ tsp
14. Bay leaf – 2
15. Cardamoms – 3
16. Cinnamon – 1 inch stick
17. Cloves – 4
18. Cashwenuts – 10
19. Coriander leaves – ¼ cup (roughly chopped)
20. Mint leaves – ¼ cup (roughly chopped)
21. Salt – to taste

Method:

Marinate the chicken with curd, red chilli powder, coriander powder, turmeric powder and salt for 1 hour.

Cook the basmati rice with enough salt, till half done and drain the water and keep it aside.

Make a paste with ginger, garlic and keep it aside.

Soak the saffron strands in 1 tbsp warm milk and keep it aside.

Take a pan and heat with ghee.

Add cashewnuts, bay leaf, cardamom, cinnamon and cloves.

Sauté for few mins.

Then add onins and ginger garlic paste.

Saute till the raw smell disappears.

Then add marinated chicken pieces and garam masala.

Mix well and fry well till the curd is absorbed.

Add enough water and cook till the chicken pieces are tender.

Now divide the cooked rice into two portions.

Take few semi-cooked grains of rice and colour them with diluted saffron for garnishing.

Place half of the semi cooked rice in the heavy bottomed vessel.

Then spread half of the chicken gravy.

Sprinkle some coriander and mint leaves.

Again spread by a layer of remaining rice.

One more layer of remaining chicken gravy.

Again sprinkle remaining coriander and mint leaves.

Close the vessel tightly and cook on low flame for 30 to 45 mins.

Remove from the heat.

Hyderabad biryani is ready.
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