Recipe Index

Ingredients

• 2 tsp vegetable oil
• 1 oz butter
• 1 onion, finely chopped
• 1 tbsp garlic and ginger paste
• 2 tbsp biryani spice mix
• 2 tbsp tomato purée
• 21¼ oz frozen mixed seafood, thawed and drained
• 8½ oz basmati rice, washed and soaked for 30 minutes
• 2 bay leaves
• 2 star anise
• 1 tsp salt, plus more to taste
• 2 cups hot water
• 2 tbsp chopped fresh coriander, to garnish
• 1 lemon, cut into wedges, to serve

Method

1. Drain the soaked rice. Bring a large pan of salted water to the boil, add the rice, bay leaves and star anise, and cook for 5-6 minutes until the grains are just tender at the edges but still firm in the centre. Drain well and set aside.
2. Meanwhile, heat the oil and butter in a wide, lidded pan over medium heat. Add the onion and cook for 8-10 minutes until soft and golden.
3. Stir in the garlic and ginger paste and cook for 1 minute, then add the biryani spice mix and tomato purée and cook for 2 minutes, stirring, until the oil begins to separate.
4. Add the seafood and salt, stir gently to coat, and cook for 2-3 minutes until just starting to turn opaque. Take off the heat.
5. Spread the par-cooked rice evenly over the seafood in the pan. Pour the hot water down the side of the pan, cover with a tight-fitting lid, and cook over the lowest heat for 15 minutes without lifting the lid.
6. Remove from the heat and leave, still covered, for 10 minutes. Fluff the rice through the seafood with a fork, scatter with coriander, and serve with lemon wedges.

Prep: 30 min · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data