MAKING:

1. Clean all the seafood as needed and keep it aside

2. In a saute pot, add some oil and fry the onions

3. Once they are brown, remove half and reserve

4. Keep cooking the rest of the onions and add the almonds, then remove and keep aside

5. While the oil is still hot, just add the head on shrimp and the mussels with a pinch of biriyani masala, remove and keep aside

6. Add the onions that were removed first back into the pot together with the green chillies

7. Add the ginger and garlic paste and cook for a minute or so to cook off that raw ginger and garlic flavour

8. Add the tomatoes, cover and cook for 5 - 7 mins

9. Add the biriyani masala, turmeric and stir

10. Add salt to taste, water, cover and cook for a few minutes

11. Nestle in the seafood and cover to cook - stir very gently and cook, remove and keep aside

12. Heat the water and add salt

13. Add the rice into the water and cook for 10 - 15 mins till the rice is almost 3/4 done

14. Add a pinch of saffron to hot milk

15. Drain the rice

16. In a pot add a layer of the seafood curry - I added 3/4 of the seafood mostly the more hardy pieces, and most of the gravy

17. Add 3/4 of the rice, half the saffron milk and follow this with the remaining seafood and gravy

18. Add the remaining rice and the rest of the saffron milk

19. Sprinkle with food colouring

20. Top with fried onions and almonds

21. Nestle in the shrimp and mussels

22. Seal the pot with foil and put the lid on

23. Cook in a preheated oven for 30 - 40 mins

24. Add fresh coriander

SERVING:

25. Serving & Enjoy!