Kesari Seafood Biryani

Main Ingredients	Basmati Rice, Prawns
Cuisine	Indian
Course	Rice
Prep Time	1.30-2 hour
Cook time	26-30 minutes
Serve	4
Taste	Mild
Level of Cooking	Moderate
Others	Non Veg

Ingredients list for Kesari Seafood Biryani

• 1 1/2 cups Basmati Rice
• 15-20 Prawns
• 2 large Pomfret fillets 1 inch pieces
• 7-8 Mussels (tisre)
• 3/4 cup Yogurt whisked
• 1 teaspoon Green chilli paste
• 2 teaspoons Ginger paste
• 2 teaspoons Garlic paste
• to taste Salt
• to deep fry Oil
• 4 medium Onions thinly sliced
• 2 1/2 tablespoons Ghee
• 1 Bay leaf
• 6-8 Black peppercorns
• 2 Black cardamoms
• 3-4 Green cardamoms
• 1/2 Star anise
• 2 one-inch Cinnamon
• 2 1/2 cups Fish stock
• 1/2 teaspoon Turmeric powder
• 1 1/4 teaspoons Red chilli powder
• 2 teaspoons Garam masala powder
• 1 tablespoon Coriander powder
• 1 a pinch Saffron (kesar)
• 1 tablespoon Lemon juice
• 1/4 bunch Fresh coriander leaves chopped
• a few Fresh mint leaves chopped

Method

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.
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.
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.

Nutrition Info

Calories	2689
Carbohydrates	300.3
Protein	171.7
Fat	88.8
Other Fiber	Iron- 32.mg