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Delicious seafood biryani

Delicious Seafood Biryani

This fresh spicy seafood Biryani is a one-pot treat perfect for the cold weather. So dig in!
Course Main Course


  • 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.
Keyword Biryani, Seafood


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