Ilish Macher Biryani — The Royal Marriage of Hilsa and

Biryani at the Sundarban Hilsa Festival 2025

In Bengal, the arrival of the monsoon is more than just a seasonal change — it is the return of the Hilsa, the queen of fish, gliding into rivers from the sea. The air buzzes with anticipation, kitchens hum with activity, and conversations revolve around which recipe will reign supreme this year. And nowhere does this celebration of Hilsa reach its crescendo quite like at the Sundarban Hilsa Festival 2025.

Among the many culinary marvels on display — from Shorshe Ilish to Bhapa Ilish — one dish emerges as both unexpected and irresistible: Ilish Macher Biryani. It’s the royal wedding of Bengal’s most treasured fish with the Mughal legacy of fragrant biryani. The result is an aromatic, melt-in-the-mouth delicacy that elevates the Hilsa to new heights of indulgence.

Hilsa and Biryani — A Fusion Rooted in History

Biryani, with its Persian origins and Mughal refinement, has long been synonymous with celebration and luxury. Hilsa, on the other hand, is the heartbeat of Bengali cuisine, loved for its rich, buttery flesh and delicate bones. The Sundarban Ilish Utsav has become the perfect platform for chefs to experiment, blending traditions to create new culinary icons.

Ilish Macher Biryani is not a centuries-old recipe — it’s a modern innovation — but it feels like it has always belonged. Its flavors honor both heritages: the spiced rice and saffron-kissed aroma of biryani paired with the ocean-sweet succulence of Hilsa. The dish symbolizes Bengal’s ability to adapt and embrace, much like the Sundarbans themselves — a place where rivers meet the sea, and cultures blend seamlessly.

Ingredients for Ilish Macher Biryani

This recipe serves 4–5 and can be enjoyed at home or savored at its absolute best during the Sundarban Hilsa Festival.

For Marinating the Hilsa

• 4 pieces of fresh Hilsa (Ilish) fish 🐟

• ½ cup plain yogurt

• 1 tbsp mustard oil

• ½ tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp ginger-garlic paste

• ½ tsp garam masala powder

• Salt to taste

For the Biryani Rice

• 2 cups Basmati rice 🍚

• 4 cups water

• 1 bay leaf

• 4 green cardamoms

• 4 cloves

• 1-inch cinnamon stick

• 1 tsp ghee

• Salt to taste

For Cooking the Biryani

• 2 large onions, thinly sliced & fried to golden brown (Birista) 🧅

• 1 tbsp ginger-garlic paste

• ½ cup thick yogurt

• 1 tbsp mustard paste

• ½ tsp turmeric powder

• 1 tsp red chili powder

• ½ tsp garam masala powder

• 1 tsp sugar

• ½ cup warm milk infused with saffron strands

• 2 tbsp rose water & kewra water

• 2 tbsp mustard oil + ghee

• Fresh coriander & mint leaves 🌿

Step-by-Step Cooking Process

Step 1: Marinate the Hilsa

Clean and pat dry the Hilsa pieces. In a mixing bowl, combine yogurt, mustard oil, turmeric, red chili powder, garam masala, ginger-garlic paste, and salt. Coat the Hilsa pieces well and let them marinate for at least 30 minutes. This step infuses the fish with rich, aromatic notes without masking its natural sweetness.

Step 2: Prepare the Rice

Rinse the Basmati rice until the water runs clear, then soak it for 30 minutes. Boil water with bay leaf, cardamoms, cloves, cinnamon, ghee, and salt. Add the soaked rice and cook until it is 70% done — the grains should be firm enough to withstand further cooking during the dum process. Drain and set aside.

Step 3: Cook the Hilsa Gravy

Heat mustard oil and ghee in a deep pan. Lightly fry the marinated Hilsa pieces for about 2 minutes per side — just enough to firm them up without overcooking. Remove carefully and keep aside.

In the same oil, add ginger-garlic paste and sauté until fragrant. Add the fried onions (Birista), yogurt, mustard paste, turmeric, red chili powder, and sugar. Stir until the oil separates, then gently add the lightly fried Hilsa pieces. Cook for about 5 minutes on low heat to let the flavors meld.

Step 4: Layering the Biryani

In a heavy-bottomed biryani pot:

1. Spread a thin layer of the Hilsa gravy at the base.

2. Add a layer of the partially cooked rice.

3. Drizzle saffron milk, rose water, kewra water, fried onions, mint, and coriander.

4. Repeat layers until all rice and gravy are used.

Seal the pot with a tight lid or dough to trap the steam.

Step 5: Dum Cooking

Place the sealed pot on very low heat and cook for 20 minutes. This allows the rice to absorb the fish’s flavor while keeping the grains fluffy and separate.

Step 6: Serving

When ready, gently fluff the biryani with a fork to mix the layers without breaking the delicate fish. Serve hot with cucumber raita or chilled yogurt for a refreshing contrast.

Experiencing Ilish Macher Biryani at the Sundarban Hilsa Festival

While this dish is divine at home, nothing compares to tasting it during the Sundarban Hilsa Festival 2025. Picture this:

• A breezy riverside venue in the Sundarbans.

• The aroma of saffron and mustard oil drifting through the air.

• Local folk musicians performing Baul songs as chefs layer steaming biryani pots.

Each plate is served with the pride of tradition and the flair of festival spirit.

Why the Festival is the Perfect Place for This Dish

1. Freshest Catch — The Hilsa here is caught locally, often hours before cooking.

2. Authentic Techniques — Festival chefs use age-old cooking vessels and dum methods.

3. Cultural Immersion — You’re not just eating; you’re part of a story told through food, music, and community.

The Sundarban Ilish Utsav is also the ideal place to try other Hilsa innovations, from Ilish Pulao to smoked Hilsa pâté.

Tips for Perfecting Ilish Macher Biryani at Home

• Use Fresh Hilsa — Frozen fish will not do justice to the dish’s delicate flavors.

• Balance Spices — Keep them aromatic but not overpowering; Hilsa’s flavor should shine.

• Mind the Bones — Hilsa is bony; serve with care, especially for first-timers.

• Control Moisture — Avoid too much gravy during layering, or the rice will become mushy.

The Cultural and Culinary Significance

This dish represents more than just fusion — it’s about how Bengal’s culinary scene welcomes new ideas while staying true to its roots. At the Sundarban Hilsa Festival, you see this philosophy in action: traditional recipes sit side by side with modern interpretations, each honoring the Hilsa’s legacy.

A Royal Feast to Remember

The Ilish Macher Biryani is the embodiment of indulgence — a dish where the sea meets the royal kitchens of history. It’s not just about eating; it’s about experiencing a cultural celebration in every bite.

So, if you want to taste this masterpiece at its peak, make your way to the Sundarban Hilsa Festival 2025. Let the rivers guide you, let the music welcome you, and let the flavors remind you why Hilsa will forever be Bengal’s queen of fish.