A fishy’ dinner suggestion from the Great British Chefs website




Herbed seafood biryani

Alfred Prasad





  • 1 knob of ginger, 1 inch in length, roughly chopped
  • 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
  • green chillies, de-seeded



    To begin, heat the oil in a large saucepan over a medium heat. Sauté the bay leaves for 10 seconds and add sliced onions. Fry until deep golden brownlemon, juiced and zested

While the onions are cooking, place a large pan of water to boil. Wash and soak the rice in a large bowl of lukewarm water. Place the fish stock in a saucepan over medium heat, reduce by half and set aside

Grind the ingredients for the herb paste in a food processor and set aside

When the onions are browned, add the turmeric, fry for a minute and add the herb paste. Fry for a further 2–3 minutes, add the yoghurt and stir well to combine. Cook for a further 5 minutes and remove from heat

Add the cinnamon, cardamom, cloves and salt to the pan of boiling water, simmer for 5 minutes then remove the spices and discard. Drain the soaked rice and add to the boiling water, stirring gently

Meanwhile, heat the pan containing the herb mixture and add the scallops, prawns and crab meat. Sauté for a minute, stirring gently. Add the reduced fish stock and remove a few prawns and scallops for garnish

Check the rice – once it is three quarters cooked, drain in a colander and add to the pan containing the herbs and seafood. Stir gently to mix the herbs and seafood into the rice. Check the seasoning, add the lemon juice and leave to simmer for 10 minutes

To serve, divide the biryani between bowls and garnish with a few of the reserved king prawns and scallops. Add a sprinkling of toasted pine nuts, lemon zest and dill fronds. Serve hot