Clean all the seafood as needed and keep it aside

In a saute pot, add some oil and fry the onions

Once they are brown, remove half and reserve

Keep cooking the rest of the onions and add the almonds, then remove and keep aside

While the oil is still hot, just add the head on shrimp and the mussels with a pinch of biriyani masala, remove and keep aside

Add the onions that were removed first back into the pot together with the green chillies

Add the ginger and garlic paste and cook for a minute or so to cook off that raw ginger and garlic flavour

Add the tomatoes, cover and cook for 5 - 7 mins

Add the biriyani masala, turmeric and stir

Add salt to taste, water, cover and cook for a few minutes

Nestle in the seafood and cover to cook - stir very gently and cook, remove and keep aside

Heat the water and add salt

Add the rice into the water and cook for 10 - 15 mins till the rice is almost 3/4 done

Add a pinch of saffron to hot milk

Drain the rice

In a pot add a layer of the seafood curry - I added 3/4 of the seafood mostly the more hardy pieces, and most of the gravy

Add 3/4 of the rice, half the saffron milk and follow this with the remaining seafood and gravy

Add the remaining rice and the rest of the saffron milk

Sprinkle with food colouring

Top with fried onions and almonds

Nestle in the shrimp and mussels

Seal the pot with foil and put the lid on

Cook in a preheated oven for 30 - 40 mins

Add fresh coriander and serve