Seafood Biryani Pulao/Pilaf Rice
Seafood Biryani
Mamta Gupta
Biryani is traditionally quite a rich dish. It can be a full meal in itself, but can be served as part of a special meal/party. It originates from the kitchens of Nawabs and Mogul Emperors who had cooks imported from faraway places. Different states of India have their own way of making Biryani, this is the way I usually make mine, a mix of different methods. Biryani is often served with a chilli curry called Mirchi Ka Salan.
You can have a variation of seafood in it, depending upon what is available. It can be made with a single type of fish on its own, or a mix like fish, prawns, mussels, scallops; whatever you like. I often add seasonal vegetables like peas, new potatoes, cauliflower florets, courgettes, carrots; whatever is in season/available.
Don't be put off by the long list of ingredients, it is quite an easy dish to make. Assemble all the things together and then simply follow the steps. I have not silver or gold leaves/varak, but you can if you want.
Serves 6-8.
Edited September 2023
Ingredients
500 gm. Basmati or other long grain rice, though Basmati is best
3 good sized (400-450 gm.) onions, peeled and sliced thinly
500 gm. mix of boneless fish fillets, like cod, haddock, salmon, cut into 2-3 inch pieces*
8-10 king prawns*
4-5 scallops*
A few squid rings*
A few mussels*
*In place of all these, you can buy a 500 gm. packet of any good quality seafood mix of choice
2 large tomatoes (200gm)
300-400 gm. mix of any seasonal vegetables, cut into chunks; potatoes, button mushrooms, carrots, cauliflower, courgettes and red peppers, even peas. Alternatively, you can use frozen mixed vegetables.
2-3 cups oil to deep fry vegetables
For Marinade for seafood:
Juice of 1 lime or 2 tbsp. tamarind puree
2 cloves garlic, peeled and pureed/grated/crushed
1/2 tsp. salt
1/2 tsp. turmeric powder
For boiling the rice
1 tbsp ghee/clarified butter
A handful of Dill herb (Sua/Sova/Soya saag) or Mint leaves chopped
6-7 green cardamoms
A large pan of water (about 2-3 litres-surplus will be drained off))
2 tsp. salt
For cooking the Biryani
1 cup oil
1 level tsp. cumin seeds
2-3 bay leaves**
5-6 whole cloves**
6 peppercorns**
5-6 green cardamoms**, tips broken with a rolling pin or mallet. This facilitates the flavours to mingle
2-3 large brown cardamoms**, broken with a rolling pin**
2 inch piece of cinnamon stick**
**These are whole ingredients for garam masala. If you do not have these, use powdered Garam Masala instead, but add it at step 8, along with rice and water.
3 tbsp. fresh ginger-garlic grated/chopped/paste
1 tsp. turmeric powder
1 tsp. coriander powder
1 tsp. cumin powder
1/2 tsp. cinnamon powder
1 tsp. chilli powder
Salt to taste (remember, marinade also has a little salt)
1/2 cup thick natural yoghurt***see notes
1/2 cup chopped coriander leaves
Boiling water
A few strands of saffron. You can also add a little rose essence or Kewra Screw pine essence
Optional Garnish
A handful of fried cashews/almonds, a few sultanas, pistachios, deep fired or roasted.
Instructions
Measure and prepare everything in advance, this will make the recipe easier to follow.
Wash rice in running tap water and soak for 30 minutes.
Vegetables : Prepare all vegetables, cut them into bite sized or slightly larger chunks.
Heat oil in a wok/karahi. Deep fry vegetables in hot oil until lightly browned, lift out of oil and keep aside. Do not overcook.
Onions: Deep fry sliced onions and until quite brown in colour. Lift out the onions with a slotted spoon and keep aside. Keep this oil aside. It will not be required for further cooking.
Marinate seafood : Mix all marinade ingredients in a bowl, add fish/seafood. Turn gently to coat everything. Leave aside.
Tomatoes : place in a bowl, pour boiling water and leave for 3-4 minutes. Skin will peel off easily. Chop into small pieces. Keep aside. You can use tinned tomatoes instead.
Boiling rice: Heat ghee in a pan and fry Dill/mint leaves and cardamoms for a minute. Add water and salt, bring to boil.
Add rice and cook until it is 70% cooked and it has 2-3 grains left when squashed between fingers.
Drain in a colander, run cold water over it to stop it from cooking further. Keep aside.
Cooking Biryani Spice Mix: Heat the 1 cup oil in a pan. Add cumin, bay leaves, cloves, peppercorns, cardamoms, cinnamon, bay leaves.
Stir for a few seconds and add ginger and garlic pastes. Fry for 10-15 seconds.
Add 1/3rd of onions fried earlier.
Add turmeric, coriander powder, cumin powder, cinnamon powder, chilli powder and salt. Stir-fry for a few seconds.
Add chopped tomato and yoghurt. Cook, stir-frying continuously on medium-high heat, until oil separates and the mass begins to come off the pan.
Add fried vegetables and stir in.
Add marinated seafood. Mix gently and stir fry for a few minutes, taking care not to break the fish or vegetables. Seafood should not be cooked for too long, only a few minutes. You can prepare the dish up to this point in the morning or even a day before.
Putting the Biryani together: Take a large, oven proof bowl and place 1/3rd of the rice at its base.
Spread half of the seafood-vegetable mix over it evenly.
Sprinkle a few drops of saffron water/rose or kewra or screw pine water/essence. Sprinkle 1/2 of the nuts/raisins, if used
Spread the second 1/3rd of rice evenly over it.
Now spread the remaining 1/2 of the seafood-vegetable mix on top.
Sprinkle a few drops of saffron water/rose or kewra or screw pine water/essence. Sprinkle 1/2 of the nuts/raisins, if used
Cover with remaining 1/3rd of the rice.
Dot with saffron water and dots of liquid orange colour. Sprinkle remaining nuts and raisins, if used.
Sprinkle half of the fried onions saved earlier on top.
Cover with aluminium foil and then a tight fitting lid.
Cook in a pre-heated oven at 200 C for 20 minutes, or until rice is steaming hot. You can cook it in a microwave oven for 5-6 minutes, but do not use aluminium foil if you do this. Traditionally, the lid was sealed with dough. It was then cooked on a low charcoal fire, with a few dying coals on the top of the lid (Dum).
You can serve it in the ovenproof dish that you have cooked the final stage in, or take it out on a platter. Top with remaining fried onions/nuts and serve with pickles, yoghurt and roasted Papars/papodoms, Raita of choice, and Pickles of choice. Mirchi ka salan is also served with this dish.
Notes
***A few tips for cooking with yoghurt :
Always use full fat yoghurt, if possible. Skimmed milk yoghurt sometimes curdles during cooking. If you wish to use low fat yoghurt, add 1 heaped teaspoon of plain or corn flour per cup of yoghurt.
Make sure that the yoghurt is at room temperature. If chilled yoghurt straight from the fridge is added to a hot dish, it may curdle.
Or, take out a few tablespoons of the hot food in a bowl, mix yoghurt, warming it a bit and then stir it back into the hot dish.
Substitute sour cream for yoghurt, using only half the amount.
