Seafood Biryani Recipe

Name: Seafood Biryani Recipe
Ingredients: 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 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 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; 1 lemon, juiced and zested; 1 tbsp of pine nuts, toasted

www.greatbritishchefs.com

Alfred Prasad's stunning seafood biryani recipe is cooked with a fragrant herb paste for a wonderfully light finish.

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Ingredients

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 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 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
1 lemon, juiced and zested
1 tbsp of pine nuts, toasted