Boal Maacher  Biryani is a unique and flavorful variation of the traditional Bengali biryani, featuring Boal Mach (Giant  as the main protein. This regional specialty is a delicious combination of aromatic basmati rice, fragrant spices, and the tender fish, making it a true indulgence.

Ingredients:

• Boal Mach (Catfish) – Cut into steaks or chunks
• Basmati rice – 2 cups
• Onions – 2 large, finely sliced
• Tomatoes – 2, chopped
• Ginger paste – 1 tbsp
• Garlic paste – 1 tbsp
• Green chilies – 3-4, slit
• Yogurt – ½ cup
• Biryani masala (or garam masala) – 2 tbsp
• Whole spices (bay leaf, cinnamon stick, cardamom, cloves) – 1-2 each
• Mustard oil – 3-4 tbsp
• Ghee – 1-2 tbsp
• Lemon juice – 1 tbsp
• Cilantro and mint leaves – for garnish
• Saffron (optional) – soaked in warm milk
• Salt – to taste

Method:

1. Marinate the Fish:
   • Clean and cut the Boal fish into steaks or pieces. Marinate the fish with a mixture of yogurt, ginger-garlic paste, a pinch of salt, and some turmeric powder. Let it rest for at least 30 minutes.
2. Fry the Fish:
   • In a pan, heat mustard oil and lightly fry the marinated fish pieces until golden brown. Set aside.
3. Prepare the Biryani Masala:
   • In the same pan, add whole spices like cinnamon, cardamom, and cloves. Sauté the sliced onions until golden brown. Add ginger-garlic paste and sauté for another 2 minutes.
   • Add chopped tomatoes, green chilies, and cook until the tomatoes soften. Add biryani masala or garam masala, mix well, and cook until the oil separates from the masala.
4. Cook the Rice:
   • In a separate pot, bring water to a boil. Add whole spices and salt. Once the water is boiling, add soaked basmati rice and cook until it’s about 70-80% done. Drain the water and set the rice aside.
5. Layer the Biryani:
   • In a large pot, layer half of the cooked rice at the bottom. Place the fried fish pieces on top. Then, layer the remaining rice over the fish. Drizzle some ghee and lemon juice. Add saffron milk if using, and sprinkle chopped cilantro and mint leaves for freshness.
6. Final Steaming (Dum):
   • Cover the pot with a tight-fitting lid or seal it with dough to trap the steam. Cook on low heat for about 20-30 minutes to let the flavors meld.
7. Serve:
   • Gently fluff the rice and serve the Boal Maacher Biryani with raita or a side salad.

This biryani is rich, fragrant, and tender, with the fish adding a distinct, savory flavor

The dish. It’s a favorite in Bengal and can be a showstopper at any festive meal or special occasion!