Arab Main course

Seafood Biryani

Name: Seafood Biryani
Prep time: PM0.00T
Cook time: PM45.00T
Total time: PM45.00T
Cuisine: Arab
Ingredients: 2 medium sliced onions; 2 medium green chilli; 1 tablespoon vegetable oil; 1 cup water; 1 sachet MAGGI® Kabsa Mix; 2 large or 600 g hammour fish fillet cut into 5-cm pieces; 300 g fresh tiger prawns cleaned; 4-5 tablespoons fresh chopped coriander leaves; 2 cups washed sunwhite Indian Sella Basmati rice; 1 teaspoon saffron powder dissolved in ½ cup hot water; Water for saffron; 1 cup toasted cashews and almonds; 4-5 tablespoons chopped fresh mint leaves

45 Min

Easy

Ingredients

6 Servings

300 g

Onions, raw

300 g

Peppers, hot chili, green, raw

10 g

Vegetable oil-butter spread, reduced calorie

250 g

Water, bottled, generic

37 g

MAGGI® Kabsa Mix

600 g

Fish, grouper, mixed species, raw

300 g

Crustaceans, shrimp, raw (not previously frozen)

20 g

Coriander (cilantro) leaves, raw

400 g

Rice, white, medium-grain, raw, enriched

1 tsp

Spices, saffron

0.25 cup

Water, bottled, generic

100 g

Nuts, cashew nuts, raw

20 g

fresh mint, chopped

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Nutrition Value

Energy

546.95 kcal

Carbohydrates

71.73 g

Protein

40.65 g

Fats

10.63 g

Information per serving

Step 1

In large rice pot saute onions and pepper in vegetable oil until golden, add MAGGI® Kabsa Mix and water and simmer over medium heat for 5 mins, layer the fish and prawns over onions and sprinkle top with coriander and mint leaves.

Step 2

Meanwhile cook the basmati rice in boiling water until half cooked, drain and pour over fish and prawns, drizzle the top with saffron water mixture. Cover and simmer over low heat until rice is fully cooked and fluffy.