Shorshe Ilish Biryani Recipe

Shorshe Ilish Biryani Recipe

Description:

Shorshe Ilish Biryani is a distinctive and flavorful biryani that beautifully combines the traditional Bengali flavors of hilsa fish (Ilish) with the aromatic and spiced layers of biryani. Known for its rich and tangy mustard paste, this dish highlights the culinary elegance of Bengali cuisine while embracing the essence of biryani. The hilsa fish, prized for its unique taste and tender texture, is cooked with a fragrant blend of spices and mustard, then layered with basmati rice to create a harmonious and sumptuous meal. This biryani is perfect for special occasions or festive gatherings, offering a delightful fusion of flavors that celebrate the best of both worlds.

Ingredients:

• For the Marinade:

  • 500 grams hilsa fish (Ilish), cut into pieces
  • 1/2 cup mustard paste (made from 2 tablespoons mustard seeds, soaked and ground with 2 green chilies and 1 tablespoon water)
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • Salt to taste

• For the Rice:

  • 1.5 cups basmati rice
  • 4 cups water
  • 2-3 green cardamom pods
  • 2-3 cloves
  • 1 bay leaf
  • Salt to taste

• For the Biryani:

  • 2 large onions, thinly sliced
  • 2 tablespoons mustard oil or vegetable oil
  • 2-3 green chilies, slit (optional, for heat)
  • 1/2 cup yogurt
  • 1/4 cup milk
  • 1/4 teaspoon saffron threads
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon black pepper powder
  • 1 teaspoon garam masala
  • 1/2 cup chopped fresh coriander leaves
  • 1/2 cup chopped mint leaves
  • 1/4 cup fried onions (optional, for garnish)
  • 1 tablespoon ghee (clarified butter)
  • 1 tablespoon rose water (optional, for extra fragrance)
  • 1 tablespoon lemon juice

Instructions:

1. Marinate the Hilsa Fish:

   • In a large bowl, mix the mustard paste, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt.
   • Add the hilsa fish pieces and coat them evenly with the marinade.
   • Cover and refrigerate for at least 1 hour to allow the flavors to infuse.

2. Prepare the Rice:

   • Rinse the basmati rice under cold water until the water runs clear. Soak for 30 minutes.
   • In a large pot, bring 4 cups of water to a boil.
   • Add the green cardamom pods, cloves, bay leaf, and salt.
   • Add the soaked rice and cook until it is 70% cooked (the rice should still be firm and not fully cooked).
   • Drain the rice and set aside.

3. Cook the Hilsa Fish:

   • Heat the mustard oil or vegetable oil in a large pan over medium heat.
   • Add the fennel seeds, cumin seeds, and sliced onions. Cook until the onions are golden brown.
   • Add the ginger-garlic paste and cook for another minute.
   • Stir in the turmeric powder, coriander powder, black pepper powder, and garam masala.
   • Add the marinated hilsa fish pieces and cook on low heat for 10-15 minutes, or until the fish is cooked through and the mustard paste is well incorporated. Be careful not to overcook the fish.

4. Prepare the Mustard Yogurt Mixture:

   • In a small bowl, mix the yogurt, milk, and saffron threads.

5. Layer the Biryani:

   • Preheat your oven to 180°C (350°F) if you plan to use the oven for dum cooking. Alternatively, you can use the stovetop method.
   • In a heavy-bottomed pot or Dutch oven, layer half of the partially cooked rice at the bottom.
   • Spread the cooked hilsa fish mixture over the rice.
   • Layer the remaining rice on top of the fish.
   • Pour the mustard yogurt mixture over the top layer of rice.
   • Drizzle ghee over the biryani.
   • Sprinkle the fried onions, coriander leaves, and mint leaves over the top.
   • Drizzle rose water (if using) and lemon juice over the biryani.

6. Cook the Biryani (Dum Cooking):

   • Oven Method: Cover the pot with a tight-fitting lid or aluminum foil. Place in the preheated oven and bake for 20-25 minutes.
   • Stovetop Method: Cover the pot with a tight-fitting lid. Place a heavy pan or a clean kitchen towel under the pot lid to seal in the steam. Cook on low heat for 15-20 minutes.

7. Serve:

   • Gently fluff the biryani with a fork to mix the layers.
   • Serve hot, garnished with additional fresh coriander and mint leaves if desired. Accompany with raita (yogurt sauce) or a side salad.

Enjoy the unique and delectable flavors of Shorshe Ilish Biryani, a dish that combines the traditional Bengali taste of hilsa fish with the aromatic and layered complexity of biryani.