Hilsha kachchi biryani


Hilsha kachchi biryani


  • Hilsha fish: 1 (8 pieces)
  • Thick Yogurt: 1/2cup
  • Ginger paste: 1tsp
  • Garlic paste: 1tsp
  • Red chilli powder : 1tsp
  • Kashmiri chilli powder: 1tsp
  • Salt to taste
  • Sugar: 1tsp
  • Mustard oil: 1/4cup
  • ghee: 2tbsp
  • Make powder( 2 stick cinnamon,4 green cardamom,3 clove,1/4 nutmeg, 1/4tsp mace(jaitri), 1/2 tsp shahijeera)
  • Food/saffron color: 1/4tsp

For rice:

  • Basmati/pulao rice: 4cup(3/4kg)
  • Salt to taste
  • Green chili: 4
  • Ginger paste: 1tsp
  • (Cardamom: 3(medium), cinnamon: 2, bay leaf: 2, Shahi jeera: 1tsp )

 For the Biriyani  assembling layers

  • Fried onion: 1cup (grind using hand)
  • Powder milk: 1/2cup
  • ghee: 2tbsp


Preparing fish:

Wash the fish pieces and drain all water.
 Mix all the marinade ingredients and marinate for at least an hour.
Heat a big pan and place fish pieces evenly. Cover and cook on medium heat for 5 minutes or until gravy just thick.

Preparing rice:

Heat 10 cup water in a bowl, add 1tbsp oil, ginger paste, and whole garam masala into the water bowl.
Wash rice and drain water. Now add rice to this water when it is boiling. Cook until 70% done.
Preparing biriyani:
Now Spread fried onions, powder milk over the fish pieces.
Then spread rice over it all and spread ghee and pinch of food color on top.
Cover tightly with the lid or or add sticky dough to the edges and cover it with a lid. Cook for 5min on medium heat and then 20 min on low heat.
Turn off the heat and flip the biryani into serving dish.mix the biriyani before serving.

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