Tuesday, May 23, 2017

Hilsa Biryani | Ilish Biryani | How to make delicious healthy Hilsa Biryani

I admit, one of the most challenging recipes is this - HILSA BIRYANI - because the taste of awesome Hilsa fish and Rich flavorful Biryani should be there side by side! 
Not a very easy thing, to keep the different taste and flavor intact together! 
But, follow this recipe and make very easily this heavenly tasty and flavorful HILSA BIRYANI or ILISH BIRYANI!
Party, Get together, Anniversary or Romantic Rainy Night, whatever be the occasion - HILSA BIRYANI - is the perfect choice to celebrate! 
Taste and flavor of this dish will make everyone happy!
Follow this recipe and make very easily this heavenly tasty and flavorful dish. Try out today!

Hilsa Biryani Ingredients

Ingredients - 

Basmati Rice  - 400 gm
Hilsa Fish - 500 gm
Garlic paste - 1 tbsp
Onion paste - 4 tbsp 
Ghee - 100 gm
curd/yogurt - 1 cup
Green Cardamom - 2    
cloves - 3/4
Cinnamon - 1(2 inch pc)
Star Anise - 1/2 pc
Fennel seed - 1 tsp
Red Chili powder 1/2 tsp
Whole garam masala 1 tsp
saffron color
Kewra water
Green chili - 3/4 pcs
Fried onion/ Beresta - 1 cup
bay leaf -2 pc 
salt to taste

How to make -
1. Prepare Hilsa Biryani Masala - Dry roast and grind, cloves, Cinnamon,Green Cardamom, Star Anise, Fennel seed to make Hilsa Biryani Masala
2. Make Rice - Soak Basmati rice for half an hour, then boil and make rice 80% done. 
Please remember, don't cook the rice full or 100%
3. Cook the Hilsa fish - Add one tablespoon white oil in a pan and heat. Put bay leaves. Add garlic paste and onion paste. Saute a little. Add 1/2 cup curd. Mix well. Add salt marinated fish. cover and cook for five minutes. Keep aside.
4. Gravy Preparation - In the same pan add 1/2 cup curd. Fried onion (Beresta), red chili powder, saffron color, ghee, slit green chili, salt to taste and Hilsa Biryani Masala Powder.
Add little water and cook for 2/3 min. Take out half of the gravy in a bowl.
5. Biryani Layering - Add one layer boiled rice, beresta and fish pieces. Spread Biryani gravy over it. Cover with another layer of rice, beresta, green chili. Sprinkle Kewra water all over.
Cover and seal very well. Cook in simmer for 8-10 min. After 10 min, put off flame. Don't uncover it immediately. Keep it covered and sealed for another 15 min.

After 15 min, open seal uncover and serve with raita or salan!

More Hilsa recipes you may like - 

Hilsa Korma (Ilish Korma)
Cumin Hilsa
Steamed Hilsa

Friday, May 5, 2017

Hot & Sour Green Mango Pickle | कच्चे आम की तीखे-खट्टे अचार | Green Mango Pickle

You could eat this with almost everything!
Literally mouth watering dish! Just hearing the name of this - Hot & Sour Green Mango Pickle - many people couldn't resist saliva! It's really that much tasty! 
Besides, you could even eat not-so-tasty dishes with this Mango Pickle. Indian spicy pickle has inspired many tasty dishes around the world. Almost every Indian household has this kind of Pickle or aachar.
Make it to today!
Pickle ready to mix

Hot & Sour Green Mango Pickle

Mango pieces for pickle

Hot & Sour Green Mango Pickle making

Hot & Sour Green Mango Pickle ready!

Ingredients - 
1 kg Green Mango
250 gm Green Chili
250 gm Ginger
2 tbsp black Mustard seed
2 tbsp white Mustard seed
1 tbsp Bengali five spices
1 tbsp Black Jeera(Nigella)
2 tbsp Black Salt
1 tbsp Turmeric Powder
1/4 tsp asafoetida
8-10 dry red chili
1 tbsp fennel seed
1 tbsp Ajawain
1 tbsp whole cumin seed
1 tbsp whole coriander seed
250 ml Mustard oil

How to Make - 
1. Dice the mangoes in smaller cubes. Keep the skin on. Add 2 tbsp salt and 1 tbsp turmeric powder. Mix well with mangoes. Put under bright sunlight for 7/8 hours, so that moisture gets little dried.
2. Along with mangoes, also put 2 tbsp black Mustard seed, 2 tbsp white Mustard seed, 1 tbsp Bengali five spices under sunlight for sun roasted.
3. Grind and make a powder with white mustard, black mustard, Bengali five spices and asafoetida.
4. After mangoes get sun roasted, add together diced mangoes, green chilli, Nigella, black salt, turmeric powder, squarly diced ginger. Add the mustard powder mixture said in no.3
5.Mix together all the spices very well.
6. Transfer to a glass jar or china clay jar. Add 250 ml mustard oil.
7. Close the lid and put under bright sunlight for 6-7days.
8. After 6-7 days, grind and make a powder with cumin seeds, coriander seeds, dry red chili, Ajawain, fennel seeds together.
9.Add above powder said in no.8 with mango pickle. Add another 2 tbsp Black salt. Mix well.
10. Hot & Sour Green Mango Pickle is ready to eat. 

You can store it in normal room temperature for 16-18 months. Just put it under bright sunlight once a week for 2-3 hours, if you want to keep it for longer period.

See More -
Sweet Mango Pickle