Tag: seafood biryani

Biryani – Kerala Style

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

This rich almost sumptuous seafood rice biryani is a speciality of the region. The addition of saffron at the assembly stage helps create the multi colour you often see in Indian restaurants who often use colouring to achieve this.

Goes really well with our aged hot sauce click button below to order

Seafood Rice Biryani

In Kerala they are so close to the ocean that the seafood is the freshest. This is my take extracting from several sauces starting with Rick Stein but adding from local blog sources in Kerala. Its a lovely meal and not that hard to produce

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Prep Time 1 hour hr

Cook Time 1 hour hr

Course Main Course

Cuisine Indian

Servings 6

Calories 500 kcal

Ingredients

  

Marinating

• 8-12 large prawns 18-25 size
• 500 gm white fish fillets firm fish, hake is good and inexpensive
• 2 squid sliced
• 1 tsp coriander, chilli flakes or powder, hot sauce, salt, turmeric
• 2 tsp ginger garlic 1 inch ginger and 2 garlic cloves smashed up
• 1 handful coriander chopped rough

Rice

• 2 cups basmati rice
• 4 cloves
• 5 cardamom pods bruised
• 2 inch cinnamon stick
• 1 bay leaf
• 1 onion finely sliced
• 1 tsp salt

Cooking Seafood

• 2 onions chopped
• 2 tomato chopped
• 2 chilli's sliced
• 1 inch ginger sliced
• 5 cloves garlic chopped
• 1 tsp Coriander powder
• 1 tbsp Turmeric powder
• 1/2 tsp Garam masala
• 1 tsp chilli flakes
• 1/4 cup chopped cilantro (coriander)

When making biryani

• Fried Onions – Optional but nice, fry finely sliced onions in deep oil until crispy and light brown drain
• SAFFRON: ½ cup warm milk and either a tsp saffron or turmeric (use at end)
• Fried cashews – Optional lightly fry whole cashews and add when required

Instructions

 

cooking rice

• 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 sauté for few mins until fragrant; now add the drained rice and sauté 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 seafood

• 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 assembly

• 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.

Keyword biryani, kerala seafood, seafood biryani, seafood rice