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Boal Maacher Biryani

July 8, 2020 By Maumita Paul 2 Comments

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Boal Maacher BiryaniPin

Maacher Biryani ? A cynical S had asked me.
We were in Hyderabad, savouring a delectable biryani, accompanied with a tear-jerking spicy mirchi ka salan, and as you might have guessed, the conversation had inevitably drifted off to the eclectic topic of biryanis.

Who cares, S had remarked in jest, that the biryani didn’t originate in Bengal ? I doubt if anyone else could match us in our unadulterated passion for biryanis.
No, I had not disagreed.

I was by now familiar with S’ biryani bias.
It was clear he adored his lamb biryani, he preferred the Awadhi version to the Hyderabadi one that we were now relishing, the sight of spuds in his biryani lit a twinkle on his face and he wasn’t really gracious with his views on the vegetarian version.

And what about fish biryani ? I had asked. Absentmindedly.
Fish biryani ? That expression had given it away.
Come on, I tease, don’t tell me you’ve not had an Ilish Biryani.
S wasn’t one who loved to admit his ignorance when it came to food.
But today he had been left clearly stumped.
I chuckle.
I cannot comment about authenticity, I start, carefully, with a caveat, but Ilish Pulao, once or twice a year during the raging Assam monsoons when the Padma would be in full spate and Ilish in glorious abundance, was not uncommon at home in Karimganj.
But that’s a Pulao, the man had exclaimed.
And this had been enough to digress the conversation to another esoteric topic – the difference between biryanis and pulaos, something that, pardon my ignorance, I haven’t found a credible answer for to this very date.

Fast forward a couple of years, on a holiday to Cochin, we discover the delectable Thalassery Biryani, introduced by enterprising Arab traders to the northern coast of Kerala. The long-grained fragrant basmati is conspicuous here by her absence (in favour of the local jeerakasala rice) but the cynosure is the gorgeous seer fish !!

Boal Maacher BiryaniPin

Cut to the present.
Fish Biryani no longer raises consternation in the man, we are comfortable with our Ilish Pulao and the Thalassery Fish Biryani graces the table every now and then when we get seer steaks from the fishmonger.

So when the fishmonger sends home some gorgeous boal steaks, I decide to muster courage and whip up a Boal Maacher Biryani. Inspired by the Moplah version.

Boal Maacher Biryani. A match made in heaven between the fragrant gobindobhog rice and the boal steaks. Perfumed with a potpourri of aromatic spices.
Bliss, isn’t it ?

Boal Maacher BiryaniPin

Boal Maacher Biryani

Boal Maacher Biryani. A match made in heaven between the fragrant gobindobhog rice and the boal steaks. Perfumed with a potpourri of aromatic spices. Bliss, isn’t it ?
Print Recipe Pin Recipe

Ingredients
  

For Boal Biryani

  • 2.5 cups gobindobhog rice
  • 6 steaks of boal
  • 3/4 cup beresta or fried onions
  • 3 big onions finely sliced
  • 2 tomatoes finely chopped
  • 3 tsp ginger paste
  • 2 tsp garlic paste
  • 1.5 tsp turmeric powder
  • 2 tsp red chilli powder
  • 3 tsp biryani masala powder
  • 2 green cardamoms
  • 2 one inch cinnamon sticks
  • 3-4 cloves
  • 3 bay leaves
  • 5.5 tbsp oil
  • 2 tbsp ghee
  • salt to taste

For Biryani Masala Powder

  • 2 tsp cumin seeds
  • 1.5 tsp fennel seeds
  • 2 tsp black peppercorns
  • 2 green cardamoms
  • 2 one inch cinnamon sticks
  • 3-4 cloves
  • 1 star anise
  • 1/2 florets of mace
  • a pinch of nutmeg
  • 3-4 dry red chillies
  • 2 bay leaves

Instructions
 

  • Wash the rice, drain from water. Allow to dry.
  • Heat 2 tsp ghee and 2 tsp oil in pan, when hot, throw in the crushed cardamoms, cinnamon, cloves and bay leaves. Allow the spices to splutter and release their fragrance.
  • Now add the rice, sauté for a minute or two. Add 4.5 cups of water, cook for 15 minutes or so till all the water is absorbed. Keep aside.
  • Marinate the fish with a little turmeric powder and salt.
  • Heat 2 tbsp oil, lightly sauté the fish pieces. Keep aside on a kitchen absorbent towel.
  • In the same pan add another 3 tbsp oil, add the chopped onions, fry till they soften and catch a tinge of light brown. Now sprinkle in the turmeric powder and red chilli powder. Continue to sauté for a minute or so.
  • Stir in the ginger paste, garlic paste and green chilli paste. Cook for a further 5 minutes. At this stage, throw in the chopped tomatoes, continue to cook till the raw smell of tomatoes is no longer there and oil starts to release from the masala.
  • Now add half the crushed fried onions and 3 tsp of the Biryani masala powder. Cook for a further 5 odd minutes.
  • Finally gently add the fried fish pieces, coat evenly with the masala. Cover and cool over a low flame for a final 5 minutes.

Assembling the Biryani

  • Smear a heavy bottomed pot generously with ghee, place 3 of the fish steaks and about half the gravy. Add half of the remaining fried onions and a sprinkle of the Biryani masala powder. Layer with half of the cooked rice.
  • Add another layer of fish, gravy, fried onions and Biryani masala powder. And finally another layer of rice. Dot with ghee.
  • Cook over a low flame for 10 odd minutes. Allow to rest for 15 minutes. Serve hot.

Biryani Masala Powder

  • Lightly toast all the whole spices and grind to a fine powder. Store in an airtight container .

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I am sure you shall also like

Ilish biriyaniIlish (Hilsa) Biryani Boal Maacher DomBoal Maacher Dom Ilish BhapaBhapa Ilish Lau Patay ilish BhapaLau Patay Ilish Bhapa (Hilsa steamed in Bottlegourd leaves)

Filed Under: Bengali Recipes, Rice and Bread Tagged With: Bengali Food Blog, Bengali Food Photography, Bengali Food styling, Bengali Recipes, Bengali Recipes From Grandmas Kitchen, Bengali Summer Recipes, Biryani, Biryani Photography, Boal, Boal Maach, Boal Maacher Biryani, Boal Mach, Fish, Fish Biryani, Non Vegetarian, Traditional Bengali Recipes, Traditional Recipes From Grandmas Kitchen

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Reader Interactions

Comments

  1. Ananya Mukherjee

    July 8, 2020 at 5:17 pm

    Your blog was short yet so crisp! It was so easy to follow your story. Hopefully someday I can also begin blogging like this.

    Reply
    • Maumita Paul

      July 9, 2020 at 10:25 am

      Welcome to the tribe Ananya ! Best wishes 🙂

      Reply

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Recipe Rating




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Maumita Paul
New blog post is up :) And that evening, as the su New blog post is up :)
And that evening, as the sun prepares to retire for the day and the myriad shades of crimson light up the twilight sky, Grandma and Maa go from room to room tying the cheerful braided strands of hay, adorned with all the pretty embellishments, on every cupboard handle and door knob.
"আউনি বাউনি চাউনি/তিন দিন কোথাও না যেও/ ঘরে বসে পিঠে-ভাত খেও।
They recite.
I giggle.
Come on, they exhort, you can join us too.
Sankranti, Bapi explains as we relish the delectable Ranga alur puli Maa made earlier in the day, is the festival of harvest. A tribute to the bounty of Mother Nature. An occasion to express our gratitude to our farmers who work tirelessly to grow all the produce, they are key to our nations prosperity and growth.
And those strands of hay that Grandma and Maa tied to the doors, Bapi continues with a smile, are to ensure prosperity and wealth stay locked with all of us and we continue to be blessed by the generous benevolence of Maa Lakshmi.
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To read more and try this recipe , direct link is updated in bio.

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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
And the affair with gur continues..... Any guesses And the affair with gur continues.....
Any guesses what’s in the making this evening?.
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #pithepuli #creatingmemories #foodthatheals
There is always light. If only we are brave enough There is always light. If only we are brave enough to see it. If only we are brave enough to be it !!
 @amandascgorman you are a genius!!!
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Submitting this to “Dark and Moody” challenge by @neethuthomasphotography and @twiggstudios . #mymysticlight 

Also submitting this to “Chiaroscuro” challenge by @happytummybyritumbhara and @stemsandforks . #foodphotobiteswithritu 
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 #food52 #tv_foodlovers #hautecuisines #capturethemoment #foodstagram #foodstyling #foodmaking @hautescuisines #indianfoodbloggers #foodpornography #photooftheday #gastronomad_m #theuncommonbox #darkphotography #capturingmoments #acreativevisual #darkandmoody #stilllife_perfection #moodylight #tastingtable #official_photography_hub #indianshutterbugs #styleonmytable #foodphotography #foodart #simpleandstill #wintervibes #lifeandthyme #moodygrams
When life gives you nolen gur, you go crazy with p When life gives you nolen gur, you go crazy with pithe puli and payesh. 
And then you make a delectable nolen gurer panacotta ❤️❤️❤️
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Recipe link is there in bio.
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #nolengur #desi_diaries #capturingmagic #photography #eatseasonal #winter  #cherishedmemories #pannacotta #creatingmemories #foodthatheals
Nothing more hearty than phulkopir singara and a c Nothing more hearty than phulkopir singara and a cup of masala  tea as the evenings get a tad bit colder !!! 
Any takers ? ❤️ .
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Recipe link is there in bio. 
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 #desi_diaries #storiesofkolkata #theuncommonbox #bengalifood #india_undiscovered @ig_calcutta @stories.of.kolkata #official_photography_hub #teatime #foodgasm #foodstyling #chai #foodphotography #homemade #ig_calcutta #eatseasonal @india_undiscovered @walkwithindia @tv_stilllife #tasteofkolkata #foodporn #gastronomad_m #foodtalkindia #walkwithindia #kolkatabuzz #indianshutterbugs #foodstylist #canonphotography #calcuttacacophony #onlyinbengal #snack #foodstories #acreativevisual #chai #singara #sundayvibes
Sankranti remains one of the festivals closest to Sankranti remains one of the festivals closest to my heart. 

One of those days when I miss Grandma dearly and yearn to return to childhood and relish all the delectable pithe puli she would make !!! 
Happy Sankranti everyone !!!

On the plate 
Khejur Gurer Patishapta, Doodhpuli, Teler Pitha, Nolen Gurer Payesh and Soru Chakuli.
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
New blog post ❤️ And every year, around Sankr New blog post ❤️

And every year, around Sankranthi, the chitoi pithe moulds make a magical re-appearance from the hidden vaults of the windowless sunlight-starved and perennially musty and damp bhnaarar ghor (pantry), illuminated by a lone naked incandescent bulb, before being dusted, scrubbed, soaked, dried and then used in vehement anger for the Sankranti festivities, only to disappear once the euphoria of the harvest festival subsides.
A use and throw culture has still not invaded our lives and the fact that this rather inexpensive non-descript humble artifact is used on just a couple of occasions around Sankranti every year makes not an iota of difference to the magnanimous love and care it receives.
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To read more and try this recipe of Doodh Chitoi , direct link is there in bio. 
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Its less than a week to Sankranti and my kitchen i Its less than a week to Sankranti and my kitchen is in manic frenzy this morning steaming some stunning Bhapa Pitha. 

I have always preferred freshly ground rice flour to store-bought ones. And my hand-free 1400w hamiltonbeach JMG ensured the rice was ground to fine flour, just as I wanted it, in a blink .
(Also do check the coarse, medium and fine grinding options available which gives us such luxury of choice -  I opted for the fine option for the rice flour)

And  here’s my recipe for the quintessential Bengali Bhapa Pitha / Assamese Keteli Pitha. 
Soak the rice for 2 hours, drain from water. 
Allow the rice to dry over a newspaper or muslin cloth to drain any excess water. 
Use your Hamiltonbeach JMG to blitz the rice to a fine powder.
Transfer the rice flour to a bowl, add a pinch of salt, mix well.
Splash a little water to the rice flour, start mixing with your hand. The texture of the dough should be crumbly and just damp enough. Splash water in small increments, we don’t want a wet batter here.
Sieve the moist flour .
Take a kettle, fill it half with water and bring to a boil.
Wrap the lid of the kettle with a damp muslin cloth.
Spread a layer of the rice flour uniformly over the cloth.
Add 1 tsp of freshly grated coconut on the rice flour, followed by 1 tsp of chopped jaggery And finish it with another layer of rice flour. Press gently, take care to not press it too hard.
Wrap with another piece of moist muslin, put the lid back on over the boiling water.
Steam for 10-12 minutes.
Carefully remove the lid from the kettle. 
Gently remove the outer muslin cloth. Use a sharp knife along the edges of the lid to un-mould the pitha..
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#BigBoxOfLove

#SayToHelloPerfection #ProResultsAtHome #HamiltonBeachIndia #CookLikeAPro #fbciofficial

@hamiltonbeachindia, @fbciofficial @grainandgrowth .
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #glutenfree #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #sankranti
The Doulla Pithe that Grandma (Bamma) creates is s The Doulla Pithe that Grandma (Bamma) creates is sheer magic – Pillowy rice flour parcels with a tiny morsel of patali hidden in the center. Stewed in milk perfumed with even more patali gur.
Have a bite, Grandma coaxes.
And the molten patali bursts out of the shackles of the rice flour cocoon.
The fragrance of patali and the perfume of rice leave my palate enthralled.
I take another bite.
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If you want to try this , temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals

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