Seafood Biryani
Ingredients
Jeeraga samba rice- ½ kg
Fish- ½ kg
Prawn- ½ kg
Squid- ¼ kg
Crab meat- ¼ kg
Tomatoes – 250 gm
Onions – 250 gm
A bundle of mint leaves
A bundle of coriander leaves
6 nos. green chillies
Curd – 1 cup
Ginger garlic paste – 4 tsp
Chilli powder – 3 tsp
Coriander powder – 3 tsp
Turmeric powder as required
Oil – 2 tbsp
Cinnamon, cardamom, cloves and bay leaves – 4 nos. each
Salt to taste
Juice of 1 lemon
Method
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Wash the seafood and marinate it in chilli powder, turmeric powder, coriander powder, ginger-garlic past and lemon juice for 10 minutes.
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In a kadhai, add some oil and sauté the cinnamon, cardamom, cloves and bay leaves.
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Add the mint and coriander leaves and continue to sauté. Now add the chopped onions and sauté till they turn light brown. Now, add the curd.
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Now add the chilli and coriander powder and then the green chillies.
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Now, add the chopped tomatoes and continue to sauté.
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Add the rice to the mixture with 2 glasses of water and cook until the rice is ¾ done.
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Top the rice with the marinated seafood, cover with a lid and cook until rice is completely done.