Maldivian Seafood Biryani
A fragrant and flavorful biryani featuring a medley of fresh Maldivian seafood, aromatic basmati rice, and a blend of traditional spices, creating a rich and satisfying one-pot meal.
🧂 Ingredients
- 2 cups Basmati rice(rinsed and soaked for 30 minutes)
- 500 g Mixed seafood(such as prawns, squid, and firm white fish, cut into bite-sized pieces)
- 2 medium Onions(thinly sliced)
- 2 medium Tomatoes(chopped)
- 2 tbsp Ginger-garlic paste
- 2-3 slit Green chilies
- 1/2 cup Yogurt(plain)
- 1 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Garam masala
- 4 pods Cardamom pods
- 4 cloves Cloves
- 1 inch Cinnamon stick
- 1 leaf Bay leaf
- 1/4 cup Fresh mint leaves(chopped)
- 1/4 cup Fresh cilantro leaves(chopped)
- 4 tbsp Ghee or oil
- to taste Salt
- 3 cups Water or fish stock
- a pinch Saffron strands(soaked in 2 tbsp warm milk (optional))
👨🍳 Instructions
- 1
Heat ghee or oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a minute until fragrant.
- 2
Add sliced onions and sauté until golden brown. This will take about 10-12 minutes.
💡 Tip: Stir occasionally to prevent burning - 3
Add ginger-garlic paste and green chilies. Sauté for another minute until the raw smell disappears.
- 4
Add chopped tomatoes and cook until they soften and the oil starts to separate from the masala.
- 5
Stir in turmeric powder, coriander powder, cumin powder, and garam masala. Cook for 1-2 minutes until the spices are fragrant.
- 6
Add the mixed seafood and yogurt. Mix well and cook for about 5-7 minutes until the seafood is partially cooked and coated with the masala.
- 7
Drain the soaked basmati rice and add it to the pot. Gently mix it with the seafood and masala, ensuring the rice grains are coated.
- 8
Pour in the water or fish stock and add salt to taste. Bring the mixture to a boil.
💡 Tip: Ensure the liquid level is about 1 inch above the rice - 9
Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
💡 Tip: You can place a clean kitchen towel between the pot and the lid to absorb excess steam - 10
Sprinkle chopped mint and cilantro leaves over the rice. If using, drizzle the saffron-infused milk. Cover and let it rest for 10 minutes off the heat.
- 11
Gently fluff the biryani with a fork before serving. Serve hot.
💡 Tip: Serve with a side of raita or a simple salad
💡 Pro Tips
- ✓Use fresh, high-quality seafood for the best flavor.
- ✓Adjust the number of green chilies according to your spice preference.
- ✓Don't overcook the seafood in the initial masala stage, as it will continue to cook with the rice.
🔄 Variations
- Add a few fried onions on top for extra flavor and texture.
- Include some cubed potatoes or carrots along with the seafood.
- For a richer flavor, add a tablespoon of heavy cream in the last few minutes of cooking.