Seafood Biriyani Recipe (Fish, Shrimp, Mussels, Clams, Cuttlefish, Squid & Octopus) | Kravings

This delicious Seafood Biriyani hosts a variety of seafood like fish, shrimp, mussels, clams, cuttle fish, squid and octopus. All of these are simmered in a delicious Biriyani gravy and then layered with Basmati rice. It’s sealed tight and then cooked.

Here are the ingredients and steps to make this recipe!
Seafood Biriyani

2 lbs Seafood (I used a combination of fish, shrimp, mussels, clams, cuttle fish, squid and octopus)
2 cups sliced Onions
12 Almonds
3 head on Shrimp
6 Mussels - cleaned and immersed in hot water
1 tbsp sliced Chillies
2 tbsps Ginger & Garlic paste
2 cups finely diced Tomatoes
2 tbsps Biriyani Masala + 1 pinch
1/2 tsp Turmeric
Salt to taste
1/2 cup Water
Salt to taste
1/2 tsp Chilli powder
3 cups Basmati Rice, soaked, washed & drained
6 cups water
Salt to taste
Pinch saffron in 1/4 cup hot Milk
Whole spices - 2 inch stick Cinnamon, 2 Bay leaves, 2 Star Anise
5 Cardamoms, 2 black Cardamoms & 5 Cloves
Optional - 1/4 tsp Egg yellow powder food colouring
Coriander for garnish


Clean all the seafood as needed and keep it aside
In a saute pot, add some oil and fry the onions
Once they are brown, remove half and reserve
Keep cooking the rest of the onions and add the almonds, then remove and keep aside
While the oil is still hot, just add the head on shrimp and the mussels with a pinch of biriyani masala, remove and keep aside
Add the onions that were removed first back into the pot together with the green chillies
Add the ginger and garlic paste and cook for a minute or so to cook off that raw ginger and garlic flavour
Add the tomatoes, cover and cook for 5 - 7 mins
Add the biriyani masala, turmeric and stir
Add salt to taste, water, cover and cook for a few minutes
Nestle in the seafood and cover to cook - stir very gently and cook, remove and keep aside
Heat the water and add salt
Add the rice into the water and cook for 10 - 15 mins till the rice is almost 3/4 done
Add a pinch of saffron to hot milk
Drain the rice
In a pot add a layer of the seafood curry - I added 3/4 of the seafood mostly the more hardy pieces, and most of the gravy
Add 3/4 of the rice, half the saffron milk and follow this with the remaining seafood and gravy
Add the remaining rice and the rest of the saffron milk
Sprinkle with food colouring
Top with fried onions and almonds
Nestle in the shrimp and mussels
Seal the pot with foil and put the lid on
Cook in a preheated oven for 30 - 40 mins
Add fresh coriander and serve

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