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Prawn and Kingklip Fish Biryani

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Craving something delicious and unique? Fresh off the stove, this dish is a blend of aromatic spices, succulent prawns, and tender Kingklip fish perfectly cooked with basmati rice that will surely ignite your taste buds.

Boil 3 cups long grain Basmati rice in salted water with one cup Mcain Mixed veggies and 2 teaspoons fine rice spice until cooked.
Do not overcook
Strain in a rice colander and set aside.
Spice fish and prawns or fish of your choice with Aromat, fish spice, and Fisherman seasoning.
Fry in shallow oil and set aside.
Slice 3 onions thinly and braise in oil.
Add one large sliced green pepper. Take out half of the onion and green pepper. add salt to taste.
Set aside and mix with the cooked rice.
With remaining onions and green peppers add
5 grated fresh garlic,
one heaped teaspoon of turmeric,
2 teaspoons mild Suhana chilli powder,
2 teaspoons Mother in Law masala spice and
1 teaspoon Rajah mild and flavorful spice.
Salt to taste.

Prawns and Kingklip Fish Biryani plated

Add half a cup of water and simmer for 5 minutes.
You can add more water if needed to make it saucy.
Fry potatoes, and cut in rings until crispy. set aside.
Layered rice in a deep pot
Add fish, prawns, and fried potato slices, and pour the curry sauce over.
Add pieces of butter on top, then place some greased paper on top, seal with the lid, and simmer on low heat until butter is melted
Garnish with fresh Dhania (Cilantro leaves)
Prepared, tried, and tested by Feriel Sonday

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