Fish and Prawn Breyani

1kg fish of your choice

1kg prawns, cleaned and deveined

3 cups rice

½ cup oil

150g margarine

2 sticks cinnamon

2 bay leaves

2 black elachis

4 cloves

2 aniseed

1 tsp turmeric

6 tsp chilli powder/fish masala

1 tbs ginger and garlic

1 onion sliced

4 tsp breyani mix powder

Salt to taste

3 tbs ground chillies and mint mixture (make your own mixture using 1kg mint and ½kg chillies. You can adjust the quantities of each, depending on how strong you want the mixture)

1 cup sour milk

1½ half cups peas

½tsp thyme

Dhania for garnishing

Fry the fish using spices you desire.

Fry the prawns using spices that you desire.

Half boil the rice.

In a flat pot, add the oil and the margarine until hot.

Add the onion with the cinnamon, bay leave, elachi, cloves and aniseed.

When the onions are brown, add the turmeric, chilli powder, ginger and garlic, breyani mix powder and fry a little but don’t burn.

Add the sour milk and the peas as well as the chilli and mint mixture. Then add the salt to taste.

Allow to cook for 10 minutes, adding water so that it does not burn.

Add the half-cooked rice and water so that it just covers the rice.

Put the pot into the oven until the rice is cooked.

When cooked, remove from the oven, add the fish and prawns on top of the rice and garnish with dhania.

Variations: You can add boiled eggs or fried potato wedges (colour the potato with egg yellow).

Serve the breyani with sambals or sour milk/yoghurt, which has been seasoned with salt, chilli and mint ground mixture to taste.