Iftar recipe of the day: Seafood biryani

Serves 4 | Preparation time: 30 mins | Cooking time: 1 hour | Difficulty: medium

400g basmati rice

500g prawns

200g calamari rings

15 scallops

400g salmon fillet, diced

3 tbsp ginger-garlic paste

2 tsp turmeric powder

1 tbsp yellow chilli powder

150g yoghurt

Small bunch of mint leaves 

5 green chillies, sliced lengthwise

3 tbsp ghee

8 green cardamoms

4 cinnamon sticks

4 bay leaves

2 medium onions, sliced and browned

1 tbsp garam masala

10 strands saffron

1. Wash and soak the rice for 30 minutes. Meanwhile, rinse the seafood and marinate with two tablespoons of ginger-garlic paste, turmeric and chilli powders, salt and yoghurt.

2. Parboil the rice to 80 per cent doneness with salt, half the mint and green chillies. Drain and set aside.

3. In a pot, heat the ghee, add the whole spices and remaining ginger-garlic paste. Sauté for a few minutes.

4. Add the marinated seafood and cook for five minutes until it boils. When halfway done, turn down the heat and cover with a layer of rice. 

5. Top with a layer of browned onions and the rice. Sprinkle with garam masala.

6. Cover with a tight lid so that the steam does not escape.

7. Simmer for 10 minutes and remove from the heat. Let rest for 5 minutes. 

8. Serve hot, garnished with more browned onions and remaining mint.

Tip: Place the pot in the oven for 10 minutes instead of simmering on flame to reduce the chance of burning the bottom.