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Seafood Biriyani

2.76 from 94 votes
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Ingredients Method

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

Method
 

  1. Clean all the seafood as needed and keep it aside
  2. In a saute pot, add some oil and fry the onions
  3. Once they are brown, remove half and reserve
  4. Keep cooking the rest of the onions and add the almonds, then remove and keep aside
  5. 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
  6. Add the onions that were removed first back into the pot together with the green chillies
  7. Add the ginger and garlic paste and cook for a minute or so to cook off that raw ginger and garlic flavour
  8. Add the tomatoes, cover and cook for 5 - 7 mins
  9. Add the biriyani masala, turmeric and stir
  10. Add salt to taste, water, cover and cook for a few minutes
  11. Nestle in the seafood and cover to cook - stir very gently and cook, remove and keep aside
  12. Heat the water and add salt
  13. Add the rice into the water and cook for 10 - 15 mins till the rice is almost 3/4 done
  14. Add a pinch of saffron to hot milk
  15. Drain the rice
  16. 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
  17. Add 3/4 of the rice, half the saffron milk and follow this with the remaining seafood and gravy
  18. Add the remaining rice and the rest of the saffron milk
  19. Sprinkle with food colouring
  20. Top with fried onions and almonds
  21. Nestle in the shrimp and mussels
  22. Seal the pot with foil and put the lid on
  23. Cook in a preheated oven for 30 - 40 mins
  24. Add fresh coriander and serve