Seafood biryani

This seafood biryani brings prawns, white fish and cuttlefish together with fragrant spices, pandan and dried dates. It makes a generous platter to share.

Ingredients

• 3 cups cooked rice

• 2 curry leaves

• 1 onion (chopped)

• 1/4 githeyo chilli (finely chopped)

• 2 garlic cloves (grated)

• 3 eggs (boiled)

• 1 teaspoon ginger (grated)

• 5 pieces pandan leaf (cut into 1/2-inch strips)

• 1/2 cup prawns

• 1/2 cup white fish (chopped small)

• 1/2 cup cuttlefish (chopped small)

• 1/2 cup dried meybis dates (fried)

• 1/2 cup cardamom (crushed)

• 1 teaspoon ground cumin

• 1/3 teaspoon ground black pepper

• 1/2 teaspoon ground cinnamon and cloves

• 2 tablespoons fried spice mix

• 1 tablespoon ghee

• 1/2 cup fried onion

• 1/2 teaspoon Ajinomoto

• A little salt

Method

1. Put a pan on the stove and add the ghee and a little oil.

2. When it is hot, add the onion, chilli, pandan, curry leaves, dried meybis dates and cardamom together.

3. When they are lightly fried, add the remaining ingredients one at a time, except the rice, the fried onion and the boiled eggs.

4. When everything is fried, mix in the rice.

5. When the rice has taken up the flavour, take it off the stove and put it on a plate.

6. Sprinkle the fried onion over the rice.

7. Slice the eggs, arrange them on the rice and serve.