“As we move towards summer, we wanted to create a slightly lighter biryani, showcasing fresh fish and seafood,” says Harneet Baweja, “we use wild, Sussex-caught sea bass, scallops from Rye Bay and black prawns, which we poach with black pepper, fennel seeds and saffron.”
The seafood is layered with saffron-scented rice, slow-cooked, caramelised onions and a biryani sauce made with the seafood poaching liquid and a blend of spices. The biryani is then sealed with buttery puff pastry, ready to be baked until the fish is succulent, the rice is perfectly cooked and the pastry is crisp and golden. “Giving the ‘dum’ (the pastry seal), is such an important step in making our biryanis,” explains Harneet, “it means that everything can steam, allowing all the flavours inside to marry together.”
The biryani is served alongside the restaurant’s signature dahl makhani.