Here’s a brand new Kacchi Biriyani recipe for you. This is a recipe for the scissors of hilsa. Check out the recipe for the scissors biriyani from Ilish!

Materials:

Hilsa: 1 (1 piece)

Talk yogurt: 1/2 cup

Onion Berest: 1/2 cups

Salt: Taste

Ginger bata: 1 teaspoon

Red pepper powder: 2 tsp

Raw pepper flakes: 1-2 cups

Sugar: 1 teaspoon

Heat spices together with jaggery / walnut: 1 teaspoon

Mustard oil: 1/4 cup and ghee: 2 tbsp

Jordan / Saffron Color: 1/4 teaspoon

Wash the fish, wash and drain the water.

Blend all the ingredients except the fish and mix them with the fish for at least 4 hours. Place the marinated fish in a heavy and large spread pan.

Rice preparation:

Polau or basmati rice: 3 cups

Ginger juice: 1 tbsp

Cinnamon: 2 pieces,

Cardamom: 1,

Brightness: 2,

Shahi cumin: 1 teaspoon,

Raw pepper: 3

Salt: Taste

Hot boiling water: 3 cups

Wash the rice and drain the water.

Heat the oil in a pan and fry the rice with all the spices for 2 minutes. Stir well with running water. Look at the salt. When the rice is boiling a few times and the rice is equal to water, reduce the heat of the oven to a fine lid. Keep this for 5 minutes. After 5 minutes, turn off the oven. Open the lid and remove the rice.

Prepare biryani:

Onion Berest: 1/2 cups

Grilled Milk: 1/2 cups

• Ghee: 2 tbsp

• Yellow color: slightly (soaked in 1/2 cup milk)

Spread half the barley over the fish in the bone of the fish, spreading the turmeric. Give half a rice over it. Then the rest of the barista, make rice with powdered milk. Sprinkle the color of ghee and milk on top and cover it well. Wrap the lid around the lid with a lump of flour so that no steam can come out. Cook in medium heat for 5 minutes. Then keep low for 5 minutes. Heat the tawa and keep it on for another 20 minutes. Close the oven and pour the biryani pot in a serving container. Serve hot.