How to make Kesari Seafood Biryani - A very tasty seafood rice preparation strongly flavoured with saffron.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Basmati Rice (बासमती चावल), Prawns

Cuisine : Indian

Course : Rice

Kesari Seafood Biryani Recipe Card

Kesari Seafood Biryani
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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Kesari Seafood Biryani checkout Jeera Rice, Jodhpuri Vegetable Pulao, Vegetable Biryani, Erra Sadam . You can also find more Rice recipes like Achari Chana Pulao, Kathal Ki Biryani, Beetroot and Kasundi Pulao, Grilled Pumpkin And Spinach Risotto.

Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kesari Seafood Biryani Recipe

  • Basmati Rice 1 1/2 cups

  • Prawns 15-20

  • Pomfret fillets 1 inch pieces 2 large

  • Mussels (tisre) 7-8

  • Yogurt whisked 3/4 cup

  • Green chilli paste 1 teaspoon

  • Ginger paste 2 teaspoons

  • Garlic paste 2 teaspoons

  • Salt to taste

  • Oil to deep fry

  • Onions thinly sliced 4 medium

  • Ghee 2 1/2 tablespoons

  • Bay leaf 1

  • Black peppercorns 6-8

  • Black cardamoms 2

  • Green cardamoms 3-4

  • Star anise 1/2

  • Cinnamon 2 one-inch

  • Fish stock 2 1/2 cups

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 1/4 teaspoons

  • Garam masala powder 2 teaspoons

  • Coriander powder 1 tablespoon

  • Saffron (kesar) 1 a pinch

  • Lemon juice 1 tablespoon

  • Fresh coriander leaves chopped 1/4 bunch

  • Fresh mint leaves chopped a few

Method

Step 1

Soak rice in three cups of water for half an hour. Drain and keep aside. Wash mussels and cook in salted boiling water for two minutes. Drain and keep aside unshelled. Take yogurt in a bowl, add half the ginger paste, half the garlic paste, half the green chilli paste and salt to taste. Mix well and marinate prawns and pomfret in it. Heat sufficient oil in a kadai and deep-fry half the sliced onions till brown and crisp. Drain onto an absorbent paper and keep aside.

Step 2

Heat ghee in a pan and add bay leaf, peppercorns, black cardamoms, green cardamoms, star anise, cinnamon and the remaining half of the sliced onions. Sauté for two minutes. Add remaining ginger paste, garlic paste, green chilli paste. Stir well and add rice. Sauté for a couple of minutes and add fish stock.

Step 3

Add turmeric powder, red chilli powder, garam masala powder, coriander powder and saffron strands. Mix well, add marinated prawns, fish and boiled mussels. Add salt to taste, lemon juice, chopped coriander and chopped mint leaves. Stir and add fried onion slices. Cover and cook on low heat for ten minutes. Remove from heat and allow to rest, covered, for five to ten minutes. Serve directly from the cooking pan at the dining table in order to retain maximum flavour.