Jo Cooks: Ilish Biryani

Goddess Durga

Sharodia Shubheccha to all my friends.....

Durga Poojo is just around the corner. The festive shopping that started almost 30 days back is expected to go on till the end of Diwali. It's the most awaited time of the year when festive shopping kicks off. Customers shop till they drop and businessmen get busy counting the moolah.

The bling and glamour are back. People are going for the latest designs and fashion, while shopping .While housewives are busy getting their favourite 'Anarkalis' stitched, the teenagers are going gaga over the latest designer wear. In fact the enthusiasm for poojo shopping among Bengali's is so high, that they do not mind going the extra mile for it......the fact that obtaining the latest designs in clothes could take a lot of time and are often quite expensive aren't deterrents for the young and old, both. The brand conscious lot are crowding the mega shops and the poojo spirit has added to the shopping frenzy.

With Bengal drowning itself in Pooja madness how can anyone be left. The people of Bengal and the Poojas are synonymons. There's no one in the city, who is not affected by the spirit of the festivities. For almost all of us in this region it's essentially a time when you take a break from work and make merry with family and friends.

Durga poojo is a festival which brings people from all communities together for certain days, just for the cause of pleasure. I believe, the spirit of celebration is very essential be it Bengal, India or else where.

As its a time for joy and celebrations with your loved ones, bring the festivities to life by putting together a wide array of dishes .Celebrate Sharadutsav in a unique style.

Swagatha Banerji Bhattacharya celebrating Durga Pooja At Montreal

Swagatha Banerji Bhattacharya's dinner spread at Montriel

Ilish Biryani :

Some time back we tried this Biryani at the Hilsa ( ilish) festival. I think those of you who haven't tried it will like to try so, here's the recipe......

Ingredients for Ilish(Hilsa) marination :

Ilish Fillet 1 kg

Mustard Oil 20 ml

Kasundi 30 grams

Mustard Paste 10 grams

Salt to taste

Marinate the fish fillets using the ingredients given above and bake for 20 minutes inside a pre-heated oven.

Cool the ilish fillet and debone, cut it into thick strips. Now, use the left over bones for the ilish stock.

Ilish Biryani

Ingredients for Biryani :

Rice 1 kg

Desi Ghee 200 ml

Whole Garam Masala 30 grams

Ginger-garlic Paste 45 grams

Green Chilly Paste 15 grams

Curd 200 grams

Coriander Leaves 10 grams

Mint Leaves 10 grams

Cream 150 ml

Onion 200 grams

Hilsa (Ilish) stock 200 ml

Salt to taste

How it is prepared :

Wash and soak the rice in water for about two hours. In the meantime, heat oil in a Handi /pot and add the whole garam masala ond onions. Saute the onions and add ginger -garlic paste and green chilly paste.

Add Ilish stock and bring it to a boil. Now strain the Ilish stock and add cream and keep it aside.

Take another Handi/pot and boil water with some salt. After the water starts to boil add the soaked rice and cook till it is 70 per cent done. Strain the rice and keep aside.

To assemble take a Handi /Pot and arrange a layer of rice and fish and on top of the fish rice again.Sprinkle the stock and cream mix on top over the rice. Put the Ilish fish strips, chopped coriander and chopped mint. Now cover it with an aluminium foil tightly and put it on for 5 minutes on high flame and then 5 minutes on low flame .

Serve hot.

Another Variation is the Hilsa Polau or Ilish Maachher polau......

Ilish Maacher Polau

Ingredients :

Hilsa Fish....................................................................1kg

Gobindo Bhog/Basmati Rice........................................750 grams

Ginger..........................................................................1 inch piece

Onion..........................................................................2 medium

Garlic............................................................................6 cloves

Youghurt......................................................................350 grams

Ghee.............................................................................200 grams

Green Cardamoms........................................................2

Cloves............................................................................4

Cinnamon......................................................................2 inch piece

Bay Leaves...................................................................4

Warm Milk....................................................................3 cups

Sugar.............................................................................2-3 tsp

Salt................................................................................to taste

Hot water....................................................................as required

Method :

Cut Hilsa into half inch thick steaks.Make 10-12 pieces.

Wash and leave to dry the basmati rice on a strainer.

Grind ginger,garlic and onions to paste.

Mix the onion-garlic-ginger paste with half the youghurt and marinate fish pieces in it for 1 hour.

Add salt as well.

Heat ghee in a pan till smoking. Then reduce the flame and add cinnamon, cloves, cardamon and bay leaves. Stir fry a bit.

Add the fish along with its marinade and fry a bit.

Lower the flame, add 1/2 a cup of hot water and cook on medium heat till all water evaporates and the fish is soft.

Remove the fish pieces very carefully and keep aside.

Add rice in the same pan and cook a bit. Then add 3 cups of hot water , warm milk, sugar , salt and mix all.

Let it come to a boil. Then reduce the heat, cover and cook till the rice is almost done.

Take a pan and grease it well with butter .Layer it with rice and fish alternately. Whip the left over half part of youghurt and beat well. Pour this youghurt over the rice

Put a lid to cover this pan well.

Now put over a pre-heated griddle or bake in the oven in an oven proof bowl for 15 minutes at 180 degree celcius.

Serve.....