How to make 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.
Main Ingredients : Fish fillet (फिश फिले), Prawns (medium) (मध्यम आकार के प्रॉन्स)
Cuisine : Indian
Course : Rice
For more recipes related to Seafood Biryani checkout Fish Kofta Pulao. You can also find more Rice recipes like Guinness World Record Khichdi Gur Ke Chawal Aubergine Rolatini Curd Rice
Seafood Biryani Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Seafood Biryani Recipe
Fish fillet cubes 1 cup
Prawns (medium) shelled and deveined 1 cup
Clams 7-8
Basmati rice soaked 1 1/2 cups
Salt to taste
Black cardamom 1
Black peppercorns 5-6
Star anise 1
Green cardamom 1
Cinnamon 1 inch
Blade mace 1
Ghee 3 tablespoons
Ginger-garlic paste 1 tablespoon
Turmeric powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Biryani masala 3 teaspoons
Yogurt 1/2 cup
Fresh mint sprigs 8-10
Fresh coriander sprigs 10-12
Oil 1 tablespoon
Onions sliced 2 medium
Browned Onions 1 cup
saffron strands soaked in water 8-10
Method
Step 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.
Step 2
Put clams in hot water, remove the shell keeping the meat on one shell. Clean and set aside.
Step 3
Add rice to the pan, cover and cook till the rice is half done.
Step 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.
Step 5
Chop some of the mint leaves and coriander leaves and add to the bowl.
Step 6
Heat 2 tablespoons ghee and oil in another non-stick pan. Add onions, mix and sauté till golden.
Step 7
Strain the cooked rice.
Step 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.
Step 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.
Step 10
Serve hot.
Nutrition Info
Calories : 2308 Kcal
Carbohydrates : 285.5 gm
Protein : 98.5 gm
Fat : 85.7 gm
Other : Niacin- 27.9mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
