Seafood Biryani

The taste of this biryani is a class apart – simply superb.is traditionally quite a rich dish. It can be a full meal in itself, but can be served as part of a special meal/party. It originates from the kitchens of Nawabs and Mogul Emperors This is a Sanjeev Kapoor exclusive recipe.

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Seafood Biryani

Main Ingredients Fish fillet, Prawns (medium)
Cuisine Indian
Course Rice
Prep Time 26-30 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Seafood Biryani

  • 1 cup Fish fillet cubes
  • 1 cup Prawns (medium) shelled and deveined
  • 7-8 Clams
  • 1 1/2 cups Basmati rice soaked
  • to taste Salt
  • 1 Black cardamom
  • 5-6 Black peppercorns
  • 1 Star anise
  • 1 Green cardamom
  • 1 inch Cinnamon
  • 1 Blade mace
  • 3 tablespoons Ghee
  • 1 tablespoon Ginger-garlic paste
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder
  • 3 teaspoons Biryani masala
  • 1/2 cup Yogurt
  • 8-10 Fresh mint sprigs
  • 10-12 Fresh coriander sprigs
  • 1 tablespoon Oil
  • 2 medium Onions sliced
  • 1 cup Browned Onions
  • 8-10 saffron strands soaked in water

Method

  1. Heat sufficient water in a deep non-stick pan. Add salt, black cardamom, peppercorns, star anise, green cardamom, cinnamon, mace and 1 tablespoon ghee and mix well.
  2. Put clams in hot water, remove the shell keeping the meat on one shell. Clean and set aside.
  3. Add rice to the pan, cover and cook till the rice is half done.
  4. Take fish, prawns and clams in a bowl. Add ginger-garlic paste, salt, turmeric powder, chilli powder, 2 teaspoons biryanimasala and yogurt and mix well.
  5. Chop some of the mint leaves and coriander leaves and add to the bowl.
  6. Heat 2 tablespoons ghee and oil in another non-stick pan. Add onions, mix and sauté till golden.
  7. Strain the cooked rice.
  8. Add 2 tablespoons browned onions to the seafood mixture.Add this mixture to the pan and mix lightly. Add the rice and mix lightly.
  9. Add saffron water, salt and remaining browned onions, remaining biryani masala, torn mint leaves and coriander leaves. Drizzle some ghee on the top and sprinkle some water, cover and place the pan on a flat non-stick pan and cook for 15 minutes or till the seafood is cooked.
  10. Serve hot.

Nutrition Info

Calories 2308
Carbohydrates 285.5
Protein 98.5
Fat 85.7
Other Fiber Niacin- 27.9mg