Hugot ni Inday

ingredients
- 200 grams Basmati rice
- 250 grams Shrimp, peeled and deveined
- 150 grams Mahi-mahi fillet, diced
- 1 medium Onion, thinly sliced
- 2 cloves Garlic, minced
- 1 cm Ginger, grated
- 15 grams Bajan seasoning
- 5 grams Biryani spice mix
- 30 ml Coconut milk
- 15 grams Fresh coriander, chopped

1. Rinse basmati rice thoroughly until water runs clear; soak for 20 minutes, then drain.

2. Marinate shrimp and mahi-mahi with Bajan seasoning for at least 15 minutes.

3. In a pot, sauté sliced onion until golden. Add minced garlic and grated ginger; cook for 1 minute.

4. Stir in biryani spice mix; cook for 30 seconds until fragrant.

5. Add the marinated seafood to the pot; sear quickly until just cooked through, then remove.

6. Add drained rice to the pot, stir gently to coat with spices. Pour in 400 ml water and coconut milk.

7. Bring to a boil, then reduce heat to low, cover tightly, and cook for 15 minutes until water is absorbed.

8. Gently fold the cooked seafood back into the rice. Cover and let it rest off the heat for 10 minutes.

9. Fluff the rice with a fork and garnish generously with fresh chopped coriander.

10. Serve immediately, ensuring each plate has a mix of rice and seafood.