Delicious Seafood Biryani
This fresh spicy seafood Biryani is a one-pot treat perfect for the cold weather. So dig in!
- 600 g fish fillet, skin on and cut into chunks
- 250 g peeled,deveined prawns
- 500 g mussels, scrubbed and debearded
- 1 tsp garam masala + 1 1/2 tbsp extra
- 1 1/2 tsp sweet paprika
- 1 tsp sea salt
- 1 lime, juiced
- 2 tbsp vegetable oil
- 3 onions, thinly sliced
- 2 long fresh green chillies, finely chopped
- 4 tomatoes, finely chopped or blended to a rough puree
- 4 garlic cloves, finely chopped
- 1 tsp fresh ginger, finely grated
- 625 ml fish stock
- fresh coriander sprigs, to serve
- lime wedges, to serve
- 400 g basmati rice
- Combine the fish, prawns, garam masala, paprika, salt and lime juice in a large bowl. Cover and place in the fridge until needed.
- Heat the oil in a large saucepan over medium heat. Add the onion and a pinch of salt and cook, stirring often, for at least 10 minutes, until the onion is caramelised and dark brown.
- Next, add the chilli, garlic, ginger, extra garam masala and cook, stirring for 1 minute. Add the tomato and 80ml of water. Stir to combine. Simmer for 3-4 minutes to develop the flavours.
- Stir the rice into the tomato mixture. Add the stock. Bring to a gentle simmer. Turn the heat to low and cover and cook for 10 minutes.
- Gently fold through the fish and prawns. Cover and cook for 5 minutes or until the liquid is absorbed. Add mussels in a single layer, pressing them halfway into the rice.
- Cover and cook for a further 5 minutes or until the mussel shells have opened and the seafood is cooked through.
- Remove from the heat and sprinkle with coriander. Serve with fresh lime wedges.