Herbed Seafood Biryani Recipe

Name: Herbed Seafood Biryani Recipe
Total time: 30 min
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

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Succulent scallops, crabmeat, prawns, a herby broth with dill, coriander and mint.

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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