Step-by-step guide to making authentic hilsa biryani

Essential ingredients

This tasty dish's base is made up of basmati rice, hilsa fish, mustard oil, onions, ginger, mustard, and spices.

Making Hilsa stock

To ensure a rich stock for the biryani, first fry the hilsa head and then boil it in water to extract deep flavours.

Fry Hilsa fish

Marinate hilsa with turmeric and salt before frying in mustard oil to improve its distinct flavour.

Making the gravy

After cooking the mustard paste, ginger, and spices in mustard oil, combine them with strained hilsa stock to create a flavorful, smooth foundation.

Layering the biryani

For consistent flavour distribution, start with rice and repeat with hilsa stock, fried fish, mustard oil, and onions.

Dum cooking method

To preserve aromas, cover the pot with foil or dough and cook it slowly for 30 minutes at 160°C in a preheated oven.

Serving the biryani

Cooking the rice

To ensure the proper texture in the finished dish, boil the rice with salt and a bay leaf until it is three-quarters done.