Seafood Biriyani

Basmatti rice serves as the base for making flavorful biriyani with seafood.
Melt 2 tablespoons of butter in a roasting pan over medium-high heat. Sprinkle the shrimp and fish with 1/4 teaspoon of salt. Add half of the seafood to the pan and cook, turning once, for 3-4 minutes or until lightly browned. Repeat with the remaining seafood. Transfer to a bowl, cover and keep warm. Set aside.Add the remaining 2 tablespoons of butter to a roasting pan over medium-high heat. Add the onion; cook for 7-8 minutes or until golden brown, scraping the browned bits from the bottom of the pan. Add the cumin and the next 3 ingredients; cook, stirring constantly, for 15 seconds or until fragrant. Add the tomatoes and the next 3 ingredients and cook for 1 minute. Add the rice and cloves and cook, stirring constantly, for 1 minute.Add 2 cups of water and the remaining 3/4 teaspoon of salt. Bring to a boil, reduce the heat to medium-low and simmer for 17-18 minutes or until the liquid is absorbed. Add the canned seafood until it warms up. Sprinkle with cashews.