2 cups Basmati Rice
2 cup diced prawns, squid and diced fish
2 tsp Mint, coriander and green chilli paste
1 large onion sliced and fried
1 tbsp ginger garlic paste
2 tbsp Ghee
1 pinch saffron
1 tsp milk
2 tsp garam masala
whole masala - 2 cloves, 1 green cardamom, 1 inch cinnamon,1 bay leaf
3 green chillies
1/4 cup yoghurt
2 tsp salt
Take a bowl and marinate squid, diced prawns or fish with ginger garlic paste, salt garam masala powder, 1 bay leaf, 1 brown onion, and green chilies. Refrigerate for 24 hours.
Add yogurt and mint coriander paste and cook till half done.
In a separate pan, add whole masala, salt, rice and 31/2 cups water and cook till 3/4th done.
Now prepare the dum or slow cooking. In a large pan arrange the squid, prawns and fish followed by the rice on top. Add ghee and saffron dissolved in milk and cook on slow flame for about 10 to 15 minutes.