One of the most delicious dishes in Indian cuisine is biryani. It originated in Persia and was brought to India when the Mughals invaded India in the sixteenth century. It is popular because it is a complete, delicious meal in one dish that includes rice, meat and vegetables.
Everyone loves the sophisticated flavors of the spices, the mouthwatering aroma and the delicate texture of the rice and main ingredients which can be lamb, chicken, seafood or vegetable. In India, each state and each household makes it slightly differently by varying the meat, vegetables and spices. With so many ways to make it, I can never get tired of it.
Delicious layered Seafood Biryani prepared in an authentic Indian recipe features marinated shrimp, scallops and calamari baked in layers of basmati rice.
My Seafood Biryani recipe is a traditional layered biryani in which alternating layers of rice and seafood are placed in the pot before it is baked. Since this takes a little more time, some recipes skip this step, like I did in my Chicken Biryani recipe. My husband believes that layered biryani tastes better. I think it is better because the appearance is more pleasing, therefore it must taste better.
In my recipe for Seafood Biryani, I use a combination of bay scallops, shrimp and squid. Any combination of seafood will be delicious. A firm fish like swordfish or halibut, mussels, clams, lobster or any of your favorites will be tasty. The seafood is marinated in a blend of Indian spices for a short period of time so the flavors can be absorbed. It is then cooked in a specially seasoned oil.
After the basmati rice is boiled, the biryani is assembled. Alternating layers of rice and seafood are placed in an oven-safe pot. Between each layer, a few grains of rice that have been dipped in food coloring and a bit of saffron milk are drizzled on top.
When the layers are completed, spiced caramelized onions and whole cashews are placed on top. Baking the Seafood Biryani for 15 minutes allows the flavors to blend. When the biryani comes out of the oven, let it rest for a few minutes before serving. Place a generous scoop of biryani on each plate, making sure to include each layer. This dish is best served with Onion Raita.
The seafood is tender and full of flavor. Each rice grain is different in color, from white to orange or red. The caramelized onions add a little sweetness, the saffron infuses a complex taste of mystery and the cashews bring a bit of sophistication to this delicious recipe. I hope you enjoy it as much as my family does!
Additional recipes from Kachi’s Kitchen for biryani:
Sweet Corn Biryani (2015) incorporates fresh Iowa grown sweet corn sent to me by friends. Perfect for summer dining.
Dum Pukht Chicken Biryani (2012) traditional and most delicious biryani cooked to perfection inside a sealed pot. Perfect for a dinner party.
Langoustine Biryani (2012) is a simplified biryani recipe that uses a packaged spice mix imported from Kerala.
Chicken Biryani (2010) traditional recipe for biryani.