BY CHEF ANANTA SETH ( SOUS CHEF)
PRIDE PLAZA , KOLKATA
| RECIPE NAME: | Hilsa Biryani | ||
| OUTLET: | Pride Plaza Kolkata | ||
| CATEGORY: | MAIN DISH | ||
| PORTIONS : | 1 | Chef Ananta Seth ( Sous. Chef ) | |
| INGREDIENTS | QUANTITY | UNIT |
| basmati rice | 150 | gms |
| whole garam masala | 15 | gms |
| salt | 6 | gms |
| turmeric powder | 2 | gms |
| onion | 100 | gms |
| degi mirch | 2 | gms |
| Rose Water | 5 | gms |
| G.G paste | 22 | gms |
| yogurt | 80 | gms |
| jeera powder | 2 | gms |
| coriander powder | 2 | gms |
| Garam masala powder | 4 | gms |
| coriander chopped | 5 | gms |
| mint chopped | 3 | gms |
| mint chopped | 8 | gms |
| refined oil | 15 | gms |
| Ilsha Fish | 170 | gms |
| saffron water | 1 | gms |
| K.Water | 2 | gms |
Method
Fry the fish and keep it separate .
In other hand make pulao rice adding some salt in it and keep it separate.
Then take a pan and fry the onion till it’s golden brown add ginger garlic paste, plain yogurt and Indian spices and the Ilish fried oil then put the Hilsa in that gravy and put the pulao from the top add some beresta(brown onion) and keep it in Dum for10 to 15 mins.
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