Seafood Biriyani

500g fish fillets (such as tilapia, ling or snapper), skin removed & cut into large chunks
200g prawns, peeled
1 tsp MA’s Chili powder 
½ tsp MA’s Turmeric powder
1 lime, juiced
4 tbls ghee 
3 onions, thinly sliced
60g MAs Biriyani Paste
4 tomatoes, finely chopped 
2 long fresh green chilies, finely chopped
500g basmati rice, uncooked 
600ml water
Fresh coriander leaves for garnishing
Thinly sliced green chili for garnishing
1 tsp salt
Lime wedges, to serve

Step 1

Combine the fish, prawns, chili powder, turmeric, salt and lime juice in a glass bowl. Cover and place in the fridge. 

Step 2

Heat the ghee in a deep pot over a medium heat. Add onions, a pinch of salt and cook until the onion is caramelized.

Step 3

Add MA’s Biriyani paste, chopped tomato, and green chili and stir fry until oil begins to separate. 

Step 4

Then add 100ml of water, mix well and simmer for 3-4 minutes and add the rice. Mix well.

Step 5

Add the remainder of the water and bring to a gentle simmer. Turn the heat to low, cover with a lid and cook for 7- 8 minutes. 

Step 6

While the rice is cooking add marinated fish and prawns. Recover the pot and cook for 5 minutes or until the liquid is absorbed and rice is cooked through. 

Step 7

Remove from the heat, adjust salt and mix well. Garnish with coriander and chili and serve with lime wedges.