*Ilish Macher Biryani*

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**Ingredients:*

* 4 pieces of Hilsa fish (about 350-400 grams each)
* 1 1/2 cups basmati rice, soaked for 30 minutes
* 3/4 cup curd
* 3/4 teaspoon ginger paste
* 1/2 teaspoon coriander powder
* 1/2 teaspoon Kashmiri red chili powder
* 1/4 teaspoon turmeric powder
* 1 1/2 teaspoons mustard oil
* 5-6 tablespoons refined oil (for making berista)
* 1 tablespoon ghee
* 2 teaspoons biryani masala (homemade)
* Berista or golden brown fried onion
* Whole garam masalas (green cardamom, cloves, cinnamon stick, bay leaves)
* Few kaju and kismiss
* 1 teaspoon of kewra water or 4-5 drops of kewra essence
* 1/4 teaspoon sugar (optional)
* Salt to taste
* 8-9 cups of water


*Tips:*

* For a more authentic flavor, use long-grain basmati rice.
* If you can't find hilsa fish, you can use any other type of white fish.
* To make the biryani ahead of time, cook it according to the recipe and then let it cool completely. Cover and refrigerate for up to 24 hours. When you're ready to serve, reheat the biryani in a preheated oven at 350 degrees Fahrenheit for 15-20 minutes, or until heated through.
* You can also cook the biryani on the stovetop. To do this, heat the ghee in a large pot over medium heat. Add the berista and fry for a few minutes until fragrant. Add the biryani masala and fry for a few more seconds. Add the milk and saffron and cook for a minute. Add the cooked rice and mix well. Add the marinated fish pieces and mix gently. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the rice is heated through and the fish is ready.
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