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Seafood Biryani Kerala

seafood biryani
seafood biryani
Seafood Biryani Kerala Style

Seafood Biryani – Kerala Style

Ingredients to serve 4:

For Rice :

  • Basmati rice : 2 cups
  • Cloves : 4
  • Cardamom pods : 5 bruised
  • Cinnamon stick : 2inch
  • Bay leaves : 1
  • Onion : 1 (medium, finely sliced)
  • Salt to taste

For Marinating the seafood

  • Prawns : large about 8
  • Fish: about 500gm white fish thick fillets cut into 1-2 inch cubes
  • Squid: 3 small sliced chunky (optional)
  • chilli flakes : 1 tsp
  • Coriander powder : 1 tsp
  • Turmeric powder : 1 tsp
  • Ginger Garlic paste: 2 tsp
  • Ooft! Scotch Bonnet 1 tsp (Buy here LINK)
  • coriander leaf chopped handful
  • Salt to taste

For Cooking seafood :

  • Onion : 2
  • Tomato 2
  • Green chillies : 1-2
  • Ginger : 1 inch piece
  • Garlic : 5 cloves
  • chilli flakes : 1 tsp
  • Coriander powder : 1 tbsp
  • Turmeric powder : 1/2 tsp
  • Garam masala: 1 tsp
  • Cilantro/Coriander leaves : 1/4 cup (chopped)

Fried Onions – Optional but nice, fry finely sliced onions in deep oil until crispy and light brown drain

Fried cashews – Optional lightly fry whole cashews and add when required

SAFFRON: ½ cup warm milk and either a tsp saffron or turmeric (use at end)

Seafood Biryani – Method of Preparation :

Keralan cooking uses a mild sophisticated mix of spices and is ideal for a western palate LINK TO KERALA PAGE

Cooking the Rice:
1. Soak the rice for 30mins and drain keep it aside.
2. Heat 1-2 tbsp ghee/oil in the pan,add sliced onions,all spices and saute for few mins until fragrant; now add the drained rice and saute till rice combines well with all spices.
3. Boil 4 cups or so water, add to rice,and cook the rice for 8 mins (al dente).
4. When rice done drain the excess water immediately.

Cooking the Seafood Biryani :
1. marinate the seafood with above mentioned marinate ingredients; and keep it in the refrigerator for an hour or more
2. Make a paste of garlic,ginger and green chillies and set aside.
3. Heat a oil in the frying pan till smoking and shallow fry the seafood (you want it hot so the prawns and fish get a slight char) this should be very quick you don’t want the seafood to cook through just a char and out onto a plate;
4. In same frying pan, add thinly sliced onion to left over oil and saute until it is translucent,add the ginger,garlic,green chilli paste, and tomato chopped,now add chopped corainder, and combine well.
5. Add briyani masala,turmeric powder,red chilli powder,coriander powder,salt to taste and cook slow for 10 minutes.
6. Add fried seafood and juices and mix well; if the gravy dry then add 3tbs of water.
7. Cover & Cook on low flame for about 3 mins and adjust salt.

Final Seafood Biryani – Cooking in Oven :
1. Preheat oven to 180 degree C.
2. In a oven proof dish, grease your cooking dish and spread 1/3 of the rice, then half the seafood and then more rice and the rest of seafood then top with rice
3. Sprinkle first two layers with,fried cashews, raisins, fried onions and chopped coriander leaves, after finishing sprinkle left over ghee and few drops of saffron milk over the rice as the final layering.
4. Close with tight fitting heat resistant lid or close it with aluminium foil, crimp along the side and and bake it for 20 mins.
5. When it is done, remove and keep the dish covered until serving.