Prawns, crab and scallops make up the seafood medley, but feel free to go an extra mile and add some mussels to the dish as well for even more seafood flavour.

1. To begin, heat the oil in a large saucepan over a medium heat. Sauté the bay leaves for 10 sec and add sliced onions. Fry until deep golden brown.

2. While the onions are cooking, place a large pan of water to boil. Wash and soak the rice in a large bowl of lukewarm water. Place the fish stock in a saucepan over medium heat, reduce by half and set aside.

3. Grind the ingredients for the herb paste in a food processor and set aside.

4. When the onions are browned, add the turmeric, fry for a minute and add the herb paste. Fry for a further 2–3 min, add the yoghurt and stir well to combine. Cook for a further 5 min and remove from heat.

5. Add the cinnamon, cardamom, cloves and salt to the pan of boiling water, simmer for 5 min, then remove the spices and discard. Drain the soaked rice and add to the boiling water, stirring gently.

6. Meanwhile, heat the pan containing the herb mixture and add the scallops, prawns and crab meat. Sauté for a minute, stirring gently. Add the reduced fish stock and remove a few prawns and scallops for garnish.

7. Check the rice - once it is three quarters cooked, drain in a colander and add to the pan containing the herbs and seafood. Stir gently to mix the herbs and seafood into the rice. Check the seasoning, add the lemon juice and leave to simmer for 10 min.

8. To serve:
Divide the biryani between bowls and garnish with a few of the reserved king prawns and scallops. Add a sprinkling of toasted pine nuts, lemon zest and dill fronds. Serve hot.

Enjoy!