Delicious seafood biryani
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.
