James Martin served up a tasty seafood biryani with red mullet, mussels, prawns and scallops on James Martin’s Saturday Morning.
The ingredients are: 8 fillets red mullet (optional), 400g raw prawns shelled and deveined (optional), 400g mussels (optional), 8 scallops ceaned roe removed (optional). 2 onions peeled and sliced, 1 tbs olive oil, 2 cloves of garlic, peeled and minced with 1tsp of salt, 4cm ginger grated, 2 green chillies sliced, 2 cinnamon sticks, 2 tbs garam masala, 3 star anise, few curry leaves, 1 small bunch coriander, chopped, 200g long grain and 400ml water.
For the garnish: 1 lemon cut into wedges and Bunch of coriander chopped.
See recipes by James in his book titled: James Martin’s Islands to Highlands: 80 Fantastic Recipes from Around the British Isles (with foreword by Tom Kerridge) available from Amazon now.