Herbed Seafood Biryani Recipe | Tilda

Ingredients

• Seafood biryani
• 24 king prawns, peeled with tail left on
• 12 Queen scallops, roe removed, keep some whole for garnish and cut the others into quarters
• 40g of white crab meat
• 2 bay leaves
• 2 large onions, sliced
• 350g of Tilda pure basmati rice
• 200ml of fish stock
• 1/4 tsp ground turmeric
• 3 tbsp of natural set yoghurt
• Cassia, one 2 inch piece (you can use cinnamon if you can’t get hold of cassia)
• 4 cloves
• 2 green cardamom pods
• 60ml of vegetable oil
• Salt
• 1 lemon, juiced and zested
• 1 tbsp of pine nuts, toasted
• Herb Paste
• 1 knob of ginger, 1 inch in length, roughly chopped
• 4 garlic cloves, roughly chopped
• 3 tbsp of coriander leaves
• 2 tbsp of mint leaves
• 2 tbsp of dill tops, reserve a few sprigs for garnish
• 2 green chillies, de-seeded