Seafood Biriyani


Seafood Biriyani

Seafood biriyani
Prep Time 45 minutes
Total Time 45 minutes
Cuisine Kerala
Servings 4 people


For marination:-

  • 225 g Sea food assorted calamari strips, squid rings, mussels, shrimps, white fish
  • 1/2 tsp Black pepper
  • 1/2 tsp Turmeric powder
  • Salt As reqd

For garnishing:

  • 50 g Fried squid rings
  • Mussel shells Few, optional
  • Cashew nuts fried golden
  • Raisins fried golden
  • Onion rings fried golden
  • Ginger Few, julienne cuts


  • Wash the assorted seafood in salt water and rinse in clear water several times. Drain well.
  • Marinate with salt, pepper and turmeric and set aside for 20 minutes.
  • 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.
  • Bring hot water to a rolling boil, add all the spices, ghee and sufficient salt. Add the rice and cook till three fourths done. Drain and set 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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