#9 DELICIOUS RICE, VEG OR NON-VEG BIRYANI

1.KERALA CHICKEN BIRYANI

Ingredients

•    Basmati rice -2 cups
•    Eggs-4
•    Turmeric powder-1tsp
•    juice of 1 lemon
•    Tomato-1(pureed)
•    Ginger and garlic paste-2full tsp
•    Ghee as required
•    Chicken-750gm
•    large onions-4
•    Curry leaves
•    A little cashew nuts and raisins for garnishing
•    Garam masala- 2 level tsp
•    Salt
•   Oil

For marination

•   Thick fresh curd-1/2 cup
•   Ginger garlic paste-3 tsp
•   Coriander powder-1tsp
•   Red chilly powder-2 tsp
•   pepper powder-1tsp
•   Garam masala-1 tsp
•   Salt

Method  

•     The previous night, marinate chicken with mixture and refrigerate overnight.

             In the morning cook it completely with water till it dries and then roast lightly

             in oil tilloutside is crisp.Soak rice for 1 hour. Drain well and place in a frying 

             pan over low heat. Add turmeric and mix well.

•    Before it starts sticking to the pan add ghee and fry lightly. Add ginger-garlic paste,

            garam masala and fry a little more .Boil 5 cups water.Add rice,salt,lemon juice and 

            tomato paste. Cook carefully and see that all water is absorbed. Carefully spread on 

            a big plate to dry , Boil eggs and when cool shell and keep aside.Slice onions thinly.

            Deep fry till light brown and crisp.Fry curry leaves likewise.Lightly fry cashew nuts 

            and raisins in ghee.Take a pan, heat ghee, put rice, add chicken , fried onions and curry

            leaves.Toss to mix well. Garnish with boiled eggs and cashew nuts, raisins.

 2,MUTTON DUM BIRYANI


Ingredients-

• Mutton- 1 kg (medium sized pieces)
• Basmai rice- 1 kg
• Red chilli powder or paste- 1 tsp
• Ginger paste- 1 tbsp
• Garlic paste- 1 tbsp
• cinnamon, cardamom black and green and clove (pounded)- 1 tsp
• curd-250 gms
• green chilli(chopped)-6
• Tomatoes- 2 sliced
• onion(medium-sliced)- 4
• Hot milk- 1 cup
• saffron strands(socked in lukewarm water)- A pinch
• mint- 1/2 bunch
• Refined oil- 250 ml
• Ghee- 1 tbsp
• salt- to taste
• Lemon-1
• Bay leaves- 2 to 3
• Vinegar- 1 tsp

Method-

• Clean and wash mutton, Wash rice and soak in water for 1/2 an hour. Take a pan . Mix all spices,ginger-garlic paste, chopped chilli and curd with mutton, rub these nicely over it and then keep on slow flame for 1/2 an hour. When the water from mutton dries up, keep it aside. Take a vessel, Heat oil, put onion slices(1/2 portion), fry till pink and take this out. Then fry the other half till brown, add half cooked mutton and mix it well, add tomato slices. Then cook on slow fire for ten minute. Spread ' baristha' or fried onion on top, add lemon juice and keep aside. Take a bigger vessel. Put Basmati along with pounded garam masala, green chillis, mint, bay leaves, Vinegar add salt and keep on slow fire for boiling. When it is half cooked, take it out, strain water and keep aside.
• Now put the earlier vessel with cooked mutton on slow fire again for the final touch. put half cooked rice on top of it, spread hot milk and soaked saffron over it, spread ghee and one portion of baristha or fired onion slices and let it cook slow fire (or on 'dum') for another 30 minutes. Dum or noori Biriyani is ready to be served with korma.

3.BEET BIRYANI

Ingredients-

• Beet- 1
• Cooked Biryani rice- 1/4 kg

As per taste-

• Mustard seeds- 1/2tsp
• cumin seeds-1/2 tsp
• turmeric powder-1/2tsp
• garlic paste-1 tsp
• curry leaves
• onion- 1
• green peas
• coriander powder- 1/2 tsp
• dry fruits
• chilli powder- 1/2 tsp
• garam masala-1/2tsp
• veg biryani masala-1 tsp

Method-

• In a pan add the mustard seeds,cumin seeds, turmeric powder, garlic paste. curry leaves, onion, green peas and fry lightly. Next add the beet root and stir well. Then add the garam masala, chilli powder and veg biryani masala as per your taste. Add salt and mix in the cooked rice,garnish with dry fruits that have been lightly fried in ghee and chopped coriander leaves.

4.KACHCHE GOSHT KI BIRIYANI

Ingredients-

• Mutton(a mix of  chops,marrow bones and cubes from the shoulder)-1 kg
• Rice-500gms
• onionsfinely cliced-200gms
• Ginger paste-10tbsp
• Garlic paste-6.5tbsp
• Red chilli powder-3.5tbsp
• Chopped coriander-6.5tbsp
• Chopped fresh green mint-5tbsp
• Yoghurt-10tbsp
• Lemon juice-1.5tbsp
• Milk-3.5tbsp
• Pinch of saffron
• Oil-7tbsp
• Ghee-7tbsp
• Green chillies-4 
• Cardamom-4
• Cloves-2
• Cinnamon stick-4
• Caraway seeds-3tsp
• Peppercorn-2tsp
• Nutmeg-1/2tsp
• Few flakes of mace
• Sat to taste

Method-

• Grind the chillies,cardamom,clove,cinnamon stick,caraway seeds,peppercorn,nutmeg and mace to a fine powder.Heat oil in a pan.Fry onions till golden brown.Crush in a pestle mortar when cool.Marinate the meat in ginger and garlic paste.Add yoghurt,salt,red chilli powder,coriander,mint,green chilli,ground spices,lemon juice,crushed onions and the oil in which the onions were fried.Mix well and marinate for about four hours.
• Wash the rice and mix with a cup of well-beaten yoghurt,Add saffron and half cup milk.Set aside.
• Take a heavy bottom pan with a tight lid.Transfer the marinated meat with the marinade to the pan.Sprinkle the saffron milk over the rice.Dot it with a dollop of ghee.Cover and cook,first over high flame,them over medium-low heat till the meat is tender, the liquids are absorbed and the rice is cooked.
• Scoop out portions carefully so that the layering remains intact, and serve steaming hot.

5.HYDERABADI BIRYANI

Ingredients-

• Mutton medium(diced)-150 gm
• Curd-25 gm
• Red chilli powder-1 tsp
• Green chilli-1 tsp
• Chopped mint-1 tbsp
• Chopped coriander-1 tbsp
• Garam masala powder-1 tsp
• Ginger-garlic paste-1 tsp
• Onion-20 gm
• Ghee-15 ml
• Basmati rice-5 gm
• Saffron-1 pinch
• Cumin seeds-1/2 tsp
• Garam masala-10 gm
• Payaya paste-1  tbsp
• Salt and pepper to taste

Method-

• Marinate mutton with ginger-garlic paste, salt, papaya paste, and red chilli powder and leave it aside for one hour 30 minutes.
• Wash and soak the rice
• Add green chilli, chopped mint, curd, onions, garam masala and jeera to the marinated mutton and mix it well
• Boil water in a microwave-prroof pan and cook rice in boiling water with garam masala and salt. Strain the rice when it's 20 per cent cooked.
• Place mutton mix in a microwave-proof pan and allow mutton to cook in the microwave for 5 minutes.
• Cover mutton with rice and sprinkle some saffron and ghee on it.Seal the pan and microwave it for 20 minutes.
• Serve hot garlished with chopped coriander and onions.

6.HYDERABADI MUTTON BIRYANI


Ingredients-

• Mutton pieces in chunks (avoid shoulder cut)-1/2 kg
• Indian Basmati rice-2 cups
• Salt to taste
• Bay leaves-2
• Green cardamoms-6
• Black pepper-corns-25
• Three-inch cinnamon sticks-3
• Oil-1 tbs
• Onions (sliced)-5
• Shahi jeera-1/2 tsp
• Cloves-12
• Ginger garlic paste-4 tbs
• Red chilli powder-1tbs
• Yoghurt-1 cup
• Fresh coriander leaves (torn)-1 cup
• Fresh mint leaves (torn)-1 cup
• Pure ghee-4 tbs
• Black cardamoms-2
• Saffron (kesar) mix in 1/4 cup lukewarm milk
• Drops of rose water and kewara (screwpine) water
• Pudina chopped
• Boiled eggs
• Chopped coriander for garnish

Method-

• Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, 5 green cardamoms, 7 to 8 black pepper-corns, one cinnamon stick and cook till 3/4th done. Drain and set aside.
• Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent papper.
• Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside.
• Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. Add the spice powder, red chilli powder, half of the fried onions crushed, yoghurt, coriander leaves, half of the mint leaves and 1 tbs oil and mix. Let it marinate for about two hours or linger (4-6 hrs)in the refrigerator.
• Heat 2 tbs ghee in a pan, remaining cinnamon and black cardamoms and saute till fragrant.
• Add remaining onions and saute till light golden. Add marinated mutton, stir and cook on hogh heat for 3-4 minutes. Cover, reduce heat and cook till almond done.
• Heat the remaining ghee in a thick-bottomed pan. Spread half the rice in a layer and mutton over the rice. Spread the remaining rice.
• Sprinkle saffron milk. Cover and cook under dum (very low flame) till done. Garnish the Biryai with chopped mint, coriander and fried onion.

7.CHICKEN DUM BIRYANI

Ingredients-

• Chicken drumsticks marinated in 1 cup yoghurt- 8 to 9
• Big onion finely sliced-2
• Small tomatoes chopped-3
• Bay leaf-1
• Peppercorns-1/2 tsp
• Cloves-1/2 tsp
• Cinnamon-2 sticks
• Black cardamom-1
• Green cardamom-5
• Biryani masala powder-1 tsp
• Garam masala powder-1/2 tsp
• Cumin powder-1/2 tsp
• Coriander powder-1/2 tsp
• Ghee-2tbs
• salt to taste

FOR THE PASTE-

• Small bunch coriander leaves with stem-1
• Cumin seeds-1/2 tsp
• Big garlic cloves-10
• Ginger-1 inch
• Turmeric powder-1/2 tsp
• Green chillies-5 to 6

FOR RICE- DRAIN METHOD

• Long grain basmati rice-1 kg
• Water or as required-6 cups
• Star anise-1
• Oil-1 tbsp
• Salt

FOR GARNISH-

• Medium onions finly sliced and fried in oil (dark brown)-2
• kewra water-1tbs
• Warm milk-1/2 cup
• Saffron threads-1/2 tsp
• Red colour dissolved in kewra water-1/2tsp
• Coriander leaves chopped-1/2 cup
• Mint leaves springs-1/2 cup
• Boiled egg sliced-2

FOR DUM-

• Tawa, sliver foil or kneaded dough

Method-

• To cooked the rice take a heavy based handi, put the oil, anise and soaked rice and saute for a minutes  then add water and salt. Keep a check on the rice as you cook it as we want to drain the excess liquid from the rice. Also note the rice should be par boiled. not be sticky, and set aside. Marinate the chicken legs with yogurt and keep aside Grind the paste and keep aside (the paste should not be watry). Now in a heavy based handi add the ghee. onions. spices and saute. put the green paste, tomatoes and all  the masala and cook till ghee separates. put the marinated chicken and salt and cook till the chicken is well done, also a little water for gravy. Cook and set aside. Divide into two portions gravy and pieces(separate the chicken from the gravy).

LAYERING THE BIRYANI

• Take a heavy based handi grease with ghee properly. The first layer the chicken gravy (no piece) put it in the base of your handi (not all the gravy). The second layer has to be rice ,divide your cooked rice into two equal portions, and now put  one portion over the gravy. The third layer is the chicken and remaining gravy in a clock-wise direction. The fourth layer is the last portion of the rice; cover the chicken  in such a way  that there should not be any gaps. Garnish the biryani by socking the saffron in warm milk sprinkle this onto the ricethen the coloured kewra water on the rice. Sprikle the burnt onion slices, coriander leaves, boiled egg  sliced and finally mint leaves. Now put a heavy lid on the handi and seal the sides with dough or silver making sure no steam can pass through this. Now keep a tava on slow flame and keep the biryani over it for dum for 15 minutes. Serve with onion and mint raita.

8.JAPANESE CLAY POT RICE WITH CHICKEN AND VEGETABLES


Ingredients-

• Japanese rice (washed)-250 gm
• Ginger (chopped)-10 gm
• Oyster sauce-10 gm
• Corn oil-50 ml
• Chicken breast (deboned and diced)-150 gm
• Vietnamese dip (red chili, garlic and vinegar mixture)-3 gm
• Sesame oil-5 ml
• Dark soy sauce-10 ml
• Chicken stock-150 ml
• Broccoli (chopped)-30 gm
• Shitake mushroom (chopped)-30 gm
• Green beans-30 gm

Method-

• In a pot, heat oil and saute ginger and chicken breast until the meat softens. Next add the vegetables and stir for a few more minutes. Add rice, chicken stock, dark soy sauce, and oyster sauce and bring it to a boil. Cover the pot with a lid, stirring occasionally to ensure that the rice does not stick to the bottom of the pan. Allow the mixture to simmer for 15 to 20 minutes on low flame. Finish with a dash of Vietnamese dip and sesame oil. Remove the pot from fire and allow it to sit for a few minutes before serving.

9.SWEET BLACK STICKY RICE WITH YOUNG  COCONUT

Ingredients-

• Black rice-250 gm
• Sugar-100 gm
• Milk-100 ml
• Coconut milk-200 ml
• Coconut cream for garnish

Method-

• Soak the rice in water for about 20 to 25 minutes. Cover it with coconut milk and boil it until the rice is partly cooked. Now add regular milk, sugar and reboil.Once the rice has cooked completely, serve the dish with fresh coconut cream. 

10. BRINJAL CHICKEN RICE

Ingredients-

• chicken-1/2 portion
• Brinjal (sliced round)-1
• Tomatoes (sliced round)-2
• Onion (sliced round)-2
• Ginger-garlic paste-4 tsp
• Chili powder-1 tsp
• Maggi cubes-2
• Water-2 cups
• Basmati rice (washed and dried on a muslin cloth for 15 minutes)-2 cups
• Salt to taste
• Fresh coriander leaves(finely chopped)-A handful
• lemon (for garnishing)-1 
• oil(for cooking)-2 tsp

Method-

• Mix the ginger-garlic paste, salt and chili powder. Brush the chicken pieces with the masala and marinate them for 15 minutes. Now, deep fry pieces and keep them aside. Heat 2 teaspoons of oil in a separate kadai. Shallow fry the tomato and onion slices, and keep them separately. Dip the maggi cubes in 2 cups of water and make a soup..
• Take a deep-bottomed vessel or a big pressure cooker. Arrange and make layers of fried chicken, them the brinjal, tomatoes and onions. Next, add the rice on top. Ensure that while layering, the layers lie distinct and don't get mixed. pour the maggi soup on the layers in such a manner that all the ingredients are soaked through. Now insert a smaller lid inside the vessel and keep the layers on 'dum' for 10 minutes on simmer. Close the lid of the vessel and cook for 4 to 5 minutes.
• Open the lid and immediately turn the vessel upside down very  carefully, so that whole layers come out. The chicken should be at the top, while the rice should be at the base. The layered chicken rice is ready. Serve garnished with finely chopped coriander leaves and lemon rings.

11. HANDI  BIRYANI

Ingredients-

• Biryani Rice-1 1/2 cups (soaked and drained)
• Saffron-A few
• Kewra water- A few drops
• Tomatoes medium sized (chopped)-2
• Green chili (chopped)-4 to 5
• carrot medium sized-1 (1/2 inch cubes)
• Red chili powder-1 tsp
• French beans-10 to 15 (1/2 inch pieces)
• Coriander powder-1 tbsp
• Garam masala powder-1/2 tsp
• Oil to deep fry-2 tbsp
• Caraway seeds-1/2 tsp
• Ginger paste-1/2 tbsp
• Garlic paste-1/2 tbsp
• Turmeric powder-1 tsp
• Black cardamoms-1
• Green cardamoms-2 to 3
• Cauliflower medium sized-1/4 (cut into small sized)
• Onions medium sized-4
• Yogurt-1/4 cup
• Cloves-2 to 3
• 1 inch stick cinnamon
• Bay leaf-1
• Green peas-1/2 cup
• Fresh Coriander leaves (chopped)-2 tbsp
• Fresh mint leaves(chopped)-2 tbsp
• Ghee-2 tbsp
• 1 inch ginger cut into thon strips
• Salt to taste

Method-

• Chop 1 onion and slice the others.Soak the saffron in kewra water.
• Cool the Rice in 4 cups of boiling salted water with 1/4th green cardamoms, black cardamom,cloves,cinnamon and bay leaf, until 3/4th done drain and set aside.
• Mix together the carrot, cauliflower, French beans and peas and boil in three  cups of salted  water  till 1/4th done. Drain and refresh under cold running water set aside.
• Heat plenty of oil in a kadai and deep fry the sliced onions till golden brown. Drain on absorbent paper set aside.
• Heat  2 tbsp of oil in a thick bottomed pan and add the caraway seeds. when they begin to change colour, add the chopped onion and saute until golden brown. Add the ginger paste, garlic paste and green chili and stir. Add the coriander powder, Turmeric powder, Red chili powder and yogurt mix well. Add the Tomatoes and cook on medium heat till the oil separates.Add the boiled vegetables and salt and mix well
• In a Handi, Arrange altemate layers of cooked vegetable and Rice sprinkle the Saffron flavoured kewra water, garam masala powder, coriander leaves, mint leaves, fried onions and ghee in between the layers and on top make sure that you and with the rice layer topped with saffron and spices.
• Cover and seal with aluminium foil or roti dough place the handi on a tawa and cook on low heat for 20 minutes. Serve hot with a Raita.

12. MUSHROOM DUM BIRYANI

Ingredients-

• Fresh button mushrooms (medium)-1 to 20
• Basmati rice-1 1/2 cup
• Ginger-1 inch
• Garlic cloves-5
• A generous pinch of saffron
• 1/4 cup skimmed milk warmed
• Bay leaf-1
• Cloves-4
• Green cardamoms-2
• Black cardamoms-2
• Cinnamon-1 inch
• Blade mace- 1
• Salt to taste
• Oil-2 tbsp
• 2 medium onions sliced finely
• red chili powder-2 tbsp 
• coriander powder-1 tbsp
• Crushed pepper corn-1/2 tbsp
• Cumin powder-1/2 tbsp
• Turmeric powder-1//2 tsp
• Tomatoes pureed medium-2
• 1/2 cup skimmed milk  yogurt, whisked
• 1/2 tsp garammasala powder
• 1/2 fresh coriander,finely chopped
• 4 to 5 drops kewra water (option)

Method-

• Soaked the rice in sufficient water for half an hour. Drain the water
• Grind together the ginger and garlic to a fine paste. Soak the saffron in the warm milk.
• Boil 3 to 4 cup of water in a thick Bottomed vessel. Add the bay leaf, cloves, green cardamoms, cinnamon, mace, and one teaspoon salt. When the water start boiling. Add the Basmati rice.
• Cook for 8 to 10 minutes, stirring frequantly or until rice is done Drain in the strainer.
• Heat the oil in a non-stick pan,add the sliced onions and stir fry over high heat for two to three minutes or until the onions turns pinkish. Add ginger garlic paste and cook briefly.
• Add the red chili powder, coriander powder, crushed pepper corn, cumin powder and Turmeric powder stir-fry briefly and add Tomato puree.
• Continue cooking two to three minutes stirring continuously or until the masala is fairly thick
• Add the yogurt, garam masala powder and half the quantity of chopped fresh coriander and mint, stir wall and cook for two minutes more.
• Add the quartered button mushrooms and salt to taste. stir-fry over high heat two to three minutes and remove from heat. 
• Arrange the cooked rice and mushroom masala on alternate layers in an over proof vessel, having-lid (or Biryani handi).Sprinkling the chopped fresh coriander and mint. Kewra water and the saffron flavoured milk. Ensure that the top most layer is Rice.
• Cover the assembled biryani with a fight fitting lid and seal the atta dough (if required)
• Keep the sealed dish on a medium hot tawa and leaves for ten to fiften minutes on low flame. You can also place a few burning charcoals on the lid vessel.
• Break the seal and poen the dish just before serving.

13. NASI GORENG

Ingredients-

• Long grain basmati rice-1 bowl
• Tamarind paste-1/2 tbsp
• Cabbage-1/2 bowl (thinly sliced)
• Shallots-4 (chopped length wise)
• Ginger-garlic paste-1 tsp
• Vegetable oil-2 tbsp
• Sambhar masala-2 tsp
• Red chili powder-1/2 tsp
• Turmeric powder-1/4 tsp
• Tomato-1 deseeded and diced
• Salt to taste

For Garnishing

• Cucumber-1

Method-

• Cook rice in boiling salted water till tender, Drain the water, rinse and drain again. Mix the tamarind paste and set aside, Heat oil in a pan. Add shallots and fry till golden brown.
• Add ginger garlic paste, cabbage, tomatoes, red chili powder, turmeric powder and sambhar masala. Add the rice to it, followed by salt and soy sauce. Mix well and garnish with diced tomatoes and cucumber.

14.TOMATO RICE

Ingredients-

• Tomatoes finely chopped 3-4 medium

• Cooked rice 3 cups

• Desi ghee 1 tablespoon

• Cumin seeds 1 teaspoon

• Coriander seeds 1 teaspoon

• Poppy seeds (khuskhus) 1 teaspoon

• Roasted chana dal (daalia) 2 teaspoons

• Dried red chillies 2

• Asafoetida 1/4 teaspoon

• Mustard seeds 1 teaspoon

• Curry leaves 12-15

• Turmeric powder 1/4 teaspoon

• Salt to taste

Method-

• Heat ghee in a non-stick pan.
• Dry roast cumin seeds, coriander seeds, poppy seeds and chana dal in another non-stick pan. Roughly chop red chillies, remove the seeds and add to the pan and continue to roast till fragrant.
• Add asafoetida and mustard seeds to the ghee and let the seeds splutter. Add curry leaves and sauté till leaves turn crisp.
• Add tomatoes, mix well, cover and cook till tomatoes turn soft and pulpy.
• Switch off heat from under the 2nd pan, cool down the roasted ingredients to room temperature and grind to a fine powder.
• Add turmeric powder and 3 tbsps ground powder to the tomato mixture. Mix well and cook for 2 minutes.
• Add rice, switch off heat and mix well. Add salt, 3 tsps ground powder and mix well. You can store the remaining powder in an airtight container.
• Transfer the prepared rice onto a serving dish and serve hot.

15.LEMON RICE

Ingredients-

• Rice boiled 1 1/2 cups

• Lemon juice 3 tablespoons

• Oil 2 tablespoons

• Mustard seeds 1/2 teaspoon

• Asafoetida a pinch

• Fenugreek seeds (methi dana) 1/2 teaspoon

• Split black gram skinless (dhuli urad dal) 1 tablespoon

• Curry leaves 10-12

• Whole dry red chillies broken 2

• Turmeric powder 1/2 tablespoon

• Peanuts 1/2 cup

• Salt to taste

• Coconut fresh scraped 2 tablespoons

Method-

• Heat oil in a kadai. Add mustard seeds, hing, methi, urad dal and sauté till the dal turns golden.
• Add curry leaves, broken red chillies, turmeric powder and peanuts and continue to sauté. Add rice and salt and mix. Add lemon juice and mix well.
• Cook on low heat till the rice gets heated through. Garnish with coconut and serve hot.

16. SEAFOOD BIRYANI

Ingredients-

• Fish fillet cubes 1 cup

• Prawns (medium) shelled and deveined 1 cup

• Clams 7-8

• Basmati rice soaked 1 1/2 cups

• Salt to taste

• Black cardamom 1

• Black peppercorns 5-6

• Star anise 1

• Green cardamom 1

• Cinnamon 1 inch

• Blade mace 1

• Ghee 3 tablespoons

• Ginger-garlic paste 1 tablespoon

• Turmeric powder 1/4 teaspoon

• Red chilli powder 1 teaspoon

• Biryani masala 3 teaspoons

• Yogurt 1/2 cup

• Fresh mint sprigs 8-10

• Fresh coriander sprigs 10-12

• Oil 1 tablespoon

• Onions sliced 2 medium

• Browned Onions 1 cup

• saffron strands soaked in water 8-10

Method-

• Heat sufficient water in a deep non-stick pan. Add salt, black cardamom, peppercorns, star anise, green cardamom, cinnamon, mace and 1 tablespoon ghee and mix well.
• Put clams in hot water, remove the shell keeping the meat on one shell. Clean and set aside.
• Add rice to the pan, cover and cook till the rice is half done.
• Take fish, prawns and clams in a bowl. Add ginger-garlic paste, salt, turmeric powder, chilli powder, 2 teaspoons biryani masala and yogurt and mix well.
• Chop some of the mint leaves and coriander leaves and add to the bowl.
• Heat 2 tablespoons ghee and oil in another non-stick pan. Add onions, mix and sauté till golden.
• Strain the cooked rice.
• Add 2 tablespoons browned onions to the seafood mixture.Add this mixture to the pan and mix lightly. Add the rice and mix lightly.
• Add saffron water, salt and remaining browned onions, remaining biryani masala, torn mint leaves and coriander leaves. Drizzle some ghee on the top and sprinkle some water, cover and place the pan on a flat non-stick pan and cook for 15 minutes or till the seafood is cooked.
• Serve hot.