Seafood Biryani

This simple seafood biryani contains a lovely selection of spices. It is brilliant for sharing and can be brought to the table in the dish you cook it in. Add whichever fish you like, or leave it out and make the dish vegetarian!

Ingredients

8 fillets red mullet (optional)
400g raw prawns shelled and deveined (optional)
400g mussels (optional)
8 scallops ceaned roe removed (optional)
2 onions peeled and sliced
1 tbs olive oil
2 cloves of garlic, peeled and minced with 1tsp of salt
4cm ginger grated
2 green chillies sliced
2 cinnamon sticks
2 tbs garam masala
3 star anise
Few curry leaves
1 small bunch coriander, chopped
200g long grain
400ml water

Garnish:

1 lemon cut into wedges
Bunch of coriander chopped

Method

Print Recipe

Heat a BBQ until hot and the coals are white.

Cook the onions in the oil for about 8 minutes or until lightly coloured and softened. Add the garlic, ginger, chillis and curry leaves and continue to fry for a further minute before adding in the rice and all the remaining spices.

Stir and fry for one more minute. Cover in water and stir, cover in foil and Cook for 15 mins.

Remove the foil, pop in all the fish and then cover and cook for a further 5 to 8 minutes. Scatter over the coriander, dot with lemon wedges.