এঁচোড় বিরিয়ানি .

Ingredients

• 200 g Mango Pickle (Achar) (store‑bought Bengali mango pickle, roughly chopped)
• 500 g Shrimp (peeled, deveined, medium size)
• 2 cups Basmati Rice (rinsed and soaked for 30 minutes)
• 2 medium Potatoes (peeled and cut into 1‑inch cubes)
• 2 large Onion (thinly sliced)
• 3 tbsp Mustard Oil (room temperature, authentic flavor)
• 1 tsp Turmeric Powder (ground, for color and flavor)
• 2 tsp Salt (adjust to taste)
• 2 pieces Bay Leaf (dried)
• 2 tsp Biryani Masala (store‑bought Bengali biryani masala)
• 1 medium Tomato (chopped)
• 4 cloves Garlic (minced)
• 1 inch Ginger (peeled and minced)
• 2 pieces Green Chilies (slit lengthwise, seeds optional)
• 1/4 cup Milk (full‑fat, for richness)
• 3 tbsp Ghee (clarified butter, divided)
• 3 cups Water (for cooking rice and biryani)

Instructions

1. Marinate the Achar

   In a mixing bowl, toss the mango pickle with 1 tbsp mustard oil, 1 tsp salt and 1 tsp turmeric. Mix well and let it sit for 10 minutes so the flavors meld.

   Time: PT10M

2. Fry Onions

   Heat 1 tbsp mustard oil in the skillet over medium heat. Add the sliced onions and fry, stirring occasionally, until deep golden brown (about 8‑10 minutes). Remove half for garnish (beresta) and set aside.

   Time: PT10M

   Temperature: Medium

3. Fry Potatoes

   In the same oil, add the cubed potatoes. Fry until they turn light golden and are just tender, about 6‑8 minutes. Remove and set aside with the reserved onions.

   Time: PT8M

   Temperature: Medium

4. Cook Shrimp with Spices

   Add the remaining 1 tbsp mustard oil to the skillet. Toss in bay leaves, then add minced garlic, ginger, green chilies, and the chopped tomato. Cook for 2 minutes. Sprinkle 2 tsp biryani masala, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp chili powder and the remaining salt. Stir for another minute. Add the shrimp and cook, stirring constantly, until the shrimp turn pink and are just cooked through, about 5‑6 minutes.

   Time: PT8M

   Temperature: Medium‑High

5. Add Pickle and Simmer

   Stir the marinated achar into the shrimp mixture. Add 1 cup water, bring to a gentle boil, then reduce heat and simmer for 5 minutes so the flavors combine.

   Time: PT5M

   Temperature: Medium

6. Soak and Par‑boil Rice

   While the shrimp simmers, rinse the basmati rice until water runs clear and soak for 30 minutes. Drain, then bring 2 cups water to a boil in a separate pot, add the rice, a pinch of salt, and cook until the grains are 70 % done (about 12 minutes). Drain and set aside.

   Time: PT30M

   Temperature: High

7. Prepare Ghee‑Milk Mixture

   In a small bowl, combine the remaining 2 tbsp ghee, 1/4 cup milk and 1 tsp biryani masala. Mix well; this will be drizzled between layers for richness.

   Time: PT2M

8. Layer the Biryani

   In the heavy‑bottomed pot, spread the shrimp‑achar mixture as the bottom layer. Sprinkle half of the fried potatoes and half of the reserved fried onions over it. Add half of the par‑boiled rice, then drizzle half of the ghee‑milk mixture. Repeat with the remaining shrimp mixture, potatoes, onions, rice and finish with the remaining ghee‑milk drizzle.

   Time: PT5M

9. Dum (Steam) the Biryani

   Cover the pot with a tight‑fitting lid. Reduce heat to low and let the biryani steam (dum) for 10 minutes. After 10 minutes, turn off the heat and let it rest, still covered, for another 5 minutes.

   Time: PT15M

   Temperature: Low

10. Serve

    Gently fluff the biryani with a wide spoon, mixing the layers slightly. Serve hot, garnished with the remaining fried onions and a side of raita if desired.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

25 g

Carbohydrates

70 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Mango Pickle (Achar): Lime pickle, Mixed vegetable pickle
• Instead of Shrimp: Prawns, Fish fillet (cut into bite‑size pieces)
• Instead of Basmati Rice: Long grain rice, Jeera rice
• Instead of Potatoes: Sweet potatoes, Cauliflower florets
• Instead of Onion: Shallots, Red onion
• Instead of Mustard Oil: Vegetable oil, Peanut oil
• Instead of Turmeric Powder: Saffron (for color only), Paprika
• Instead of Salt: Sea salt, Kosher salt
• Instead of Bay Leaf: Curry leaf, None
• Instead of Biryani Masala: Garam masala, Homemade biryani spice blend
• Instead of Tomato: Tomato puree (1/4 cup), Tamarind paste (for tanginess)
• Instead of Garlic: Garlic paste (1 tsp), Shallot
• Instead of Ginger: Ginger paste (1 tsp), Galangal
• Instead of Green Chilies: Jalapeño (1 small), Red chili flakes (1/2 tsp)
• Instead of Milk: Yogurt (2 tbsp), Coconut milk (2 tbsp)
• Instead of Ghee: Unsalted butter, Vegetable oil
• Instead of Water: Vegetable broth (for extra flavor)

Equipment Needed

• Large Skillet or Kadai
• Heavy‑Bottomed Pot with Lid
• Mixing Bowl
• Knife
• Cutting Board
• Spatula or Wooden Spoon
• Measuring Cups and Spoons
• Colander (optional)
• Serving Dish (optional)

Critical Steps — Do Not Skip

• Marinating the achar with mustard oil, salt and turmeric.
• Frying onions to deep golden brown without burning.
• Cooking shrimp just until pink to avoid toughness.
• Par‑boiling rice to 70% doneness.
• Sealing the pot tightly for the dum step.

Chef Tips from the Video

• Mustard oil gives the authentic Bengali tang; if unavailable, use a mix of 2 parts vegetable oil and 1 part mustard seeds ground into a paste.
• Use fresh, high‑quality shrimp for the best texture and flavor.
• For extra aroma, add a few strands of saffron soaked in warm milk to the final ghee‑milk mixture.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Freeze individual portions for up to 1 month; thaw in refrigerator before reheating.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the achar and keep refrigerated; use within 24 hours.
• Par‑boil the rice a day ahead and store in the fridge; bring to room temperature before layering.
• The ghee‑milk mixture can be prepared and stored for a few hours.

Frequently Asked Questions