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Seafood Biriyani

Ingredients
  

  • 2 lbs Seafood I used a combination of fish, shrimp, mussels, clams, cuttle fish, squid and octopus
  • 2 cups sliced Onions
  • 12 Almonds
  • 3 head on Shrimp
  • 6 Mussels - cleaned and immersed in hot water
  • 1 tbsp sliced Chillies
  • 2 tbsps Ginger & Garlic paste
  • 2 cups finely diced Tomatoes
  • 2 tbsps Biriyani Masala + 1 pinch
  • 1/2 tsp Turmeric
  • Salt to taste
  • 1/2 cup Water
  • Salt to taste
  • 1/2 tsp Chilli powder
  • 3 cups Basmati Rice soaked, washed & drained
  • 6 cups water
  • Salt to taste
  • Pinch saffron in 1/4 cup hot Milk
  • Whole spices - 2 inch stick Cinnamon 2 Bay leaves, 2 Star Anise
  • 5 Cardamoms 2 black Cardamoms & 5 Cloves
  • Optional - 1/4 tsp Egg yellow powder food colouring
  • Coriander for garnish

Instructions
 

  • Clean all the seafood as needed and keep it aside
  • In a saute pot, add some oil and fry the onions
  • Once they are brown, remove half and reserve
  • Keep cooking the rest of the onions and add the almonds, then remove and keep aside
  • While the oil is still hot, just add the head on shrimp and the mussels with a pinch of biriyani masala, remove and keep aside
  • Add the onions that were removed first back into the pot together with the green chillies
  • Add the ginger and garlic paste and cook for a minute or so to cook off that raw ginger and garlic flavour
  • Add the tomatoes, cover and cook for 5 - 7 mins
  • Add the biriyani masala, turmeric and stir
  • Add salt to taste, water, cover and cook for a few minutes
  • Nestle in the seafood and cover to cook - stir very gently and cook, remove and keep aside
  • Heat the water and add salt
  • Add the rice into the water and cook for 10 - 15 mins till the rice is almost 3/4 done
  • Add a pinch of saffron to hot milk
  • Drain the rice
  • In a pot add a layer of the seafood curry - I added 3/4 of the seafood mostly the more hardy pieces, and most of the gravy
  • Add 3/4 of the rice, half the saffron milk and follow this with the remaining seafood and gravy
  • Add the remaining rice and the rest of the saffron milk
  • Sprinkle with food colouring
  • Top with fried onions and almonds
  • Nestle in the shrimp and mussels
  • Seal the pot with foil and put the lid on
  • Cook in a preheated oven for 30 - 40 mins
  • Add fresh coriander and serve