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| Prep Time | 45 minutes |
| Servings |
people
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Ingredients
For marination:-
- Sea food assorted(calamari strips, squid rings, mussels, shrimps, white fish) - 225 g
- Black pepper - 1/2 tsp
- Turmeric powder - 1/2 tsp
- Salt(As reqd) -
Ingredients
For marination:-
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Instructions
- Fry the seafood separately in batches according to their cooking time(Shrimps need least time)Keep this aside.
- Heat the same oil, add shahjeera and stir for 1 minute. Add shallots, curry leaves and ginger garlic paste. Stir and cook for about 2 minutes.
- Stir in tomatoes and cook for 3 minutes. Lower the heat, add the coriander, chilly, turmeric, anise seed powder, garam masala, poppy seeds paste and pepper powder. Stir till masalas are fragrant. Incorporate yogurt. Season to taste.
- Slowly slide in the seafood pieces and simmer. Add mint leaves and coriander leaves. The gravy will be thickened by now. Leave it aside.
- Take a deep medium vessel and work quickly. Place a little ghee at the bottom of vessel and spread fish gravy.
- Layer rice over. Sprinkle saffron milk, lime juice, garam masala and ginger julienne.
- Spread the fish gravy over the rice and finally cover with remaining rice. Sprinkle the rest of the saffron milk, lime juice, garam masala and ginger julienne.
- Finally add a layer listed under garnishing. Top it with fried squid rings.
- Wrap the aluminium foil around the mouth of the vessel. Close with the lid.
- Heat on a slow gas stove with live coal on the lid or place in a preheated oven at 220c for 15 to 20 minutes. The biriyani is done if you get the aroma from the cooking biriyani.
- Serve with pickles, raita and pappad.
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