Squid Biriyani
Edit

Squid Biriyani

A yummy seafood biriyani, with a very appetising aroma.
Squid has to be cooked very carefully, because if overcooked, it becomes very rubbery.

Faseela K

Ingredients

3-serving
  1. 1/2 Kilogram Squid
  2. 3 Onion
  3. 4 Tomato
  4. 1 inch Ginger Piece
  5. 8 Garlic
  6. 2 Green Chillies
  7. 1/4 Cup Coriander Leaves
  8. 10 Mint Leaves
  9. 3 Tablespoons Curd
  10. 1 Teaspoon Garam Masala
  11. 1/2 Kilogram Basmati Rice
  12. 2 Cloves
  13. 2 Cinnamon
  14. 2 Cardamom
  15. 4 Tablespoons Vanaspati
  16. 6 Tablespoons Coconut Oil
  17. Cashew Raisins and

Method

150 mins
  1. Blank step
    Add Photo

    Marinate properly cleaned squid with 1/4th of the ginger garlic paste, salt and turmeric powder, for about 15 mins.

  2. Blank step
    Add Photo

    Deep fry the marinated squid in oil, and keep aside.

  3. Blank step
    Add Photo

    For the biriyani gravy, heat 2 tablespoon of vanaspati + 4 tablespoon of coconut oil in a a large non-stick pan.Saute finely chopped onions, till they turn translucent.

  4. Blank step
    Add Photo

    Now add tomatos, and saute till they are mixed well with the onions.Add ginger-garlic-green chillis paste, and saute till the raw smell goes off. Also, add garam masala, curd, coriander and mint leaves, and salt, and mix well.

  5. Blank step
    Add Photo

    Finally add the fried squid pieces to the mixture, to form the appetising biriyani gravy.

  6. Blank step
    Add Photo

    For rice, heat 2 table spoon of vanspati+2 tablespoon of coconut oil in a large pan.Once the oil is hot enough, add cinnamon, cloves and cardamom to it, and saute until the aroma of the spices start coming out.

  7. Blank step
    Add Photo

    If required you can add a handful of chopped onions to this and saute.Now, add the washed(and soaked) basmati rice, and fry it for about 5mins.Once the rice is well coated with oil, add a glass of water, lemon juice(optional), and salt to it, and cook the rice.

  8. Blank step
    Add Photo

    If you are using a pressure cooker one whistle will do for the rice to get evenly cooked(on high flame). Otherwise, cook the rice on high flame first with lid open,Once the water level goes below the rice, switch to low flame, and cook the rice with the lid covered.

  9. Blank step
    Add Photo

    For layering, take a large vessel, and apply some ghee or oil on the base.Layer the bottom of the vessel with half of the rice, and put the squid masala over this. And above the masala, put the rest of the rice, and press the entire mixture and make the surface even.

  10. Blank step
    Add Photo

    Now cover the vessel tightly, place a weight over it, and heat the biriyani on a very low flame for 15-20 mins.

  11. Blank step
    Add Photo

    For serving, garnish the biriyani with fried onions, cashews and raisins. Enjoy with Coconut chammanthi, or cucumber raita!!

Add Step

Done? Share your photo

Related keywords