Indian Seafood Biryani

Instructions:

1. Soak the basmati rice in water for 20 minutes, then drain.
2. Heat ghee in a pan, sauté the sliced onions until golden brown, remove half for garnishing.
3. Add crushed ginger, garlic, chilies to the pan, stir for 2 minutes.
4. Add the tomatoes and cook until soft.
5. Add the mixed seafood, biryani masala, yogurt, and salt. Cook until the seafood is done.
6. In a separate large pot, boil water with salt, add the soaked and drained rice. Cook until 70% done, then drain.
7. In a heavy-bottomed pot, layer half of the partially cooked rice, then the seafood mixture, then the remaining rice. Sprinkle browned onions, mint, and coriander leaves.
8. Dissolve the saffron in warm milk and pour it over the layered biryani.
9. Cover the pot with a tight lid and cook on low heat for 20 minutes or until the rice is fully cooked and flavors are well combined.
10. Serve hot with raita or your choice of side dish.