Seafood biryani with crunchy salad and masala raita

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves
Serves 6

By Aktar Islam
  • 1 tbsp olive oil, plus extra for greasing
  • 375g/13oz boneless turbot fillet
  • 400g/14oz mussels in shells, scrubbed and debearded, cooked and picked (with a few left in shells)
  • 400g/14oz clams in shells, cooked and picked (with a few left in shells)
  • 8 large prepared prawns, cooked and peeled
  • 2 large prepared octopus legs, cooked and cut into 2.5cm/1in pieces
  • 3 tbsp coconut oil
  • ¼ tsp mustard seeds
  • 1 onion, finely chopped
  • 20 curry leaves
  • 3 dried red chillies
  • 2 tsp garlic and ginger paste
  • 1–2 tbsp blitzed plum tomatoes
  • ½ tsp ground turmeric
  • ¼ tsp chilli powder
  • 400ml/14fl oz coconut milk
  • 2 small green mangoes, peeled and sliced
  • 3 tbsp tamarind paste
  • squeeze of lime juice
  • 200g/7oz cooked black wild rice
  • 400g/14oz cooked basmati rice (leave it slightly undercooked)
  • 2 tbsp fried onions, to finish
  • 10 fried curry leaves, to finish
  • ½ sheet ready-made dough sheet, to seal the dish
  • flour, for dusting
  • salt

For the crunchy salad dressing

  • ½ garlic clove, finely chopped
  • 1 fresh red chilli, finely chopped
  • 2 tbsp ground coriander root
  • 1 tbsp fish sauce
  • 1 tbsp sugar syrup
  • 1 tbsp lime
  • 1 tbsp olive oil

For the crunchy salad

  • 100g/3½oz mixed salad cress
  • ¼ mooli, grated
  • 1 shallot, finely chopped
  • 1 tomato, chopped
  • 1 carrot, grated
  • ¼ cucumber, chopped
  • 50g/1¾oz pea shoots
  • few fresh dandelion leaves (optional)
  • few endive leaves (optional)

For the masala raita

  • 200g/7oz Greek yoghurt
  • pinch chaat masala