Herbed Seafood Biryani
Seafood Biryani with herbs; succulent scallops, crabmeat, prawns, a herby broth with dill, coriander and mint, pine nuts and aromatic Tilda Basmati rice. Recipe by Alfred Prasad, courtesy of Great British Chefs.
- Servings: 6
Source: Tilda Food Service
Ingredients
- Seafood Biryani
- Tilda Pure Basmati rice
- king prawns, peeled with tail left on
- Queen scallops, roe removed, keep some whole for garnish and cut the others into
- white crab meat
- bay leaves
- large onions, sliced
- of fish stock
- ground turmeric
- natural set yoghurt
- Cassia, one 2 inch piece
- green cardamom pods
- of vegetable oil
- Salt
- lemon, juiced and zested
- pine nuts, toasted
- Herb Paste
- knob ginger, 1 inch in length, roughly chopped
- garlic cloves, roughly chopped
- of coriander leaves
- of mint leaves
- dill tops, reserve a few sprigs for garnish
- green chillies, de-seeded