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Boal Maacher Biryani

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 ?

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 .