Wash the assorted seafood in salt water and rinse in clear water several times. Drain well.
Marinate with salt, pepper and turmeric and set aside for 20 minutes.
Fry the seafood separately in batches according to their cooking time(Shrimps need least time)Keep this aside.
Heat the same oil, add shahjeera and stir for 1 minute. Add shallots, curry leaves and ginger garlic paste. Stir and cook for about 2 minutes.
Stir in tomatoes and cook for 3 minutes. Lower the heat, add the coriander, chilly, turmeric, anise seed powder, garam masala, poppy seeds paste and pepper powder. Stir till masalas are fragrant. Incorporate yogurt. Season to taste.
Slowly slide in the seafood pieces and simmer. Add mint leaves and coriander leaves. The gravy will be thickened by now. Leave it aside.
Bring hot water to a rolling boil, add all the spices, ghee and sufficient salt. Add the rice and cook till three fourths done. Drain and set aside.
Take a deep medium vessel and work quickly. Place a little ghee at the bottom of vessel and spread fish gravy.
Layer rice over. Sprinkle saffron milk, lime juice, garam masala and ginger julienne.
Spread the fish gravy over the rice and finally cover with remaining rice. Sprinkle the rest of the saffron milk, lime juice, garam masala and ginger julienne.
Finally add a layer listed under garnishing. Top it with fried squid rings.
Wrap the aluminium foil around the mouth of the vessel. Close with the lid.
Heat on a slow gas stove with live coal on the lid or place in a preheated oven at 220c for 15 to 20 minutes. The biriyani is done if you get the aroma from the cooking biriyani.
Serve with pickles, raita and pappad.