Friday, June 19, 2020

Seafood Biryani #FishFridayFoodies

This amazing seafood dish is like a stew combined wth risotto.  It is easy to make, impressive to serve and totally scrumptious.

Seafood Biryani

We are serving up Biryani today with the folks at Fish Friday Foodies.........
Sneha of Sneha's Recipe is hosting this month and invited us all to make a Biryani that included fish and/or seafood.  I had never heard of Biryani before so I went right to my Google search button to see what we were learning this month......
Biryani is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It can be compared to mixing a curry, later combining it with semi-cooked rice separately. This dish is especially popular throughout the Indian subcontinent, as well as among its diaspora. Wikipedia
The recipe I found at GBC  didn't contain curry but it sounded so delicious I knew right away that I wanted to make it.  I'm very anxious to see the other Biryanis being served up today......

Seafood Biryani and wine

The Teen was out with friends on this Fish Friday, so Frank and I opened a bottle of wine from Moldova and enjoyed this wonderful meal on the deck.

I will be sharing more about the wine pairing on July 11 but let me just say it was perfection.  This dish was so dang good.....chock full of shrimp, scallops and crab how could it not be?  Even Frank, who is not a huge seafood lover, enjoyed it saying only that when I make it again he would prefer no crab.  The fact that he wants me to make it again is a huge win!!!

Seafood Biryani pin

I adapted the original recipe to only feed 2 of us instead of 6 as written.  I used clam juice instead of fish stock, and omitted the green cardamom pods as I didn't have any.

#seafood, #shrimp, #scallops, #crab, #rice, #onedishmeals,
Entrees, Seafood, Stews
Yield: 2 servings
Seafood Biryani

Seafood Biryani

This amazing seafood dish is like a stew combined wth risotto. It is easy to make, impressive to serve and totally scrumptious.
Prep time: 20 MCook time: 40 MTotal time: 60 M


  • 8 lg. shrimp, peeled and deveined
  • 1 c. bay scallops
  • 1 c. crab meat
  • 1/2 T. canola oil
  • 1 bay leaf
  • 1/2 sweet onion, sliced
  • 1/2 c. basmati rice
  • 8 oz. clam juice
  • pinch of turmeric
  • 1 T. plain greek yogurt
  • dash of cinnamon
  • 1 cloves garlic
  • 1 (1") piece of garlic, peeled and chopped
  • small handful coriander leaves, minced
  • 4-5 mint leaves
  • 1 T. dill tops
  • 1/2 jalapeno chili, seeded


  1. Heat oil in a saucepan over med heat.  Add the bay leaf and onion.  Cook and stir until fragrant and onions are caramalized.
  2. Wash and soak the rice in warm water.  Heat the clam juice in a small pan and cook over medium heat until reduced by half.  Set aside.
  3. Place the ginger,  garlic, cilantro, mint, dill and jalapeno in a food processor and pulse until finely chopped.  Set aside.
  4. When onions are browned, stir in the turmeric, cinnamon and yogurt, stirring to mix well and cooking for a minute or two.  Set aside.
  5. Bring 2 cups of  salted water to a boil.  Drain the rice and add to the boiling water.  Cook for about 15 minutes, stirring occasionally.  Drain when it is al dente and set aside.
  6. Heat the pan containing the yogurt herb mixture.  Add the shrimp , crab and scallops.  Cook and stir for a minute then add the reduced clam juice to the pot.  Add the rice and stir.  Bring to a boil, reduce heat and cook for another 10 minutes until seafood is cooked through and rice is creamy and soft.  Add more water while cooking if needed.  


Adapted from a recipe by Alfred Prasad
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Created using The Recipes Generator


  1. What a creamy seafood biryani that is Wendy..yum!

  2. Oh my goodness - so much good seafood packed into your dish, it sounds DELICIOUS!!

  3. This dish sounds amazing and so luxurious! Perfect dinner for two.

  4. That is a huge win, Wendy, Frank asking for seafood! And now I am wishing I added crab to mine. (Next time!)


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