🐟 Ilish Macher Dim-er Biryani – Hilsa Roe Biryani 🍛

 

Ilish Macher Dim-er Biryani is a luxurious Bengali delicacy that brings together the rich, aromatic flavors of biryani with the indulgent taste of Hilsa roe (ilish macher dim). Perfect for seafood lovers, this dish is a must-try for those who enjoy a unique twist on traditional biryani.

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✨ Ingredients

🌾 For Biryani Rice:

• 2 cups Basmati rice (soaked for 30 minutes)
• 4 cups water
• 2-3 bay leaves
• 4-5 cloves
• 2-3 cardamoms
• 1-inch cinnamon stick
• 1 tsp salt

🐟 For Hilsa Roe (Dim) Preparation:

• 250g Hilsa roe (ilish macher dim)
• ½ tsp turmeric powder
• ½ tsp salt
• 2 tbsp mustard oil

🧅 For the Biryani Masala:

• 2 large onions (finely sliced)
• 1 tbsp ginger-garlic paste
• 1 large tomato (chopped)
• ½ cup yogurt
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp garam masala
• ½ tsp biryani masala
• ¼ cup warm milk with a pinch of saffron
• 2 tbsp ghee
• 2 tbsp mustard oil
• Fresh coriander and mint leaves (chopped)
• 1 tbsp kewra water (optional)

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👨‍🍳 Cooking Process

🥘 Step 1: Cooking the Rice

1. In a large pot, bring 4 cups of water to a boil.
2. Add bay leaves, cloves, cardamoms, cinnamon, and salt.
3. Add soaked basmati rice and cook until 80% done. Drain and keep aside.

🍳 Step 2: Preparing Hilsa Roe

1. Clean the hilsa roe gently, making sure it remains intact.
2. Marinate with turmeric and salt for 10 minutes.
3. Heat mustard oil in a pan and shallow-fry the roe until golden brown. Set aside.

🧅 Step 3: Making the Biryani Masala

1. In the same pan, add mustard oil and ghee.
2. Fry sliced onions until golden brown (set some aside for garnishing).
3. Add ginger-garlic paste and sauté until fragrant.
4. Add chopped tomatoes and cook until soft.
5. Mix in yogurt, red chili powder, cumin powder, coriander powder, garam masala, and biryani masala. Stir well.
6. Add the fried Hilsa roe and mix gently to coat with the masala.

🍲 Step 4: Layering & Dum Cooking

1. In a heavy-bottomed pan, spread a layer of cooked rice.
2. Add a layer of the Hilsa roe masala.
3. Sprinkle saffron-infused milk, fried onions, coriander, mint leaves, and a few drops of kewra water.
4. Repeat layers and finish with a top layer of rice.
5. Cover the pot with a tight lid and cook on low heat for 15-20 minutes (Dum cooking).

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🥄 Serving Suggestion

Serve hot with raita, salad, and a slice of lemon. Pair with a chilled beverage for a royal Bengali feast!

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📌 Footnote:
For more exciting Hilsa delicacies and experiences, visit the Sundarban Hilsa Festival or join the Sundarban Ilish Utsav to explore the best of Bengali cuisine.