Soak rice in three cups of water for half an hour. Drain and keep aside. Wash mussels and cook in salted boiling water for two minutes. Drain and keep aside unshelled. Take yogurt in a bowl, add half the ginger paste, half the garlic paste, half the green chilli paste and salt to taste. Mix well and marinate prawns and pomfret in it. Heat sufficient oil in a kadai and deep-fry half the sliced onions till brown and crisp. Drain onto an absorbent paper and keep aside.
Heat ghee in a pan and add bay leaf, peppercorns, black cardamoms, green cardamoms, star anise, cinnamon and the remaining half of the sliced onions. Sauté for two minutes. Add remaining ginger paste, garlic paste, green chilli paste. Stir well and add rice. Sauté for a couple of minutes and add fish stock.
Add turmeric powder, red chilli powder, garam masala powder, coriander powder and saffron strands. Mix well, add marinated prawns, fish and boiled mussels. Add salt to taste, lemon juice, chopped coriander and chopped mint leaves. Stir and add fried onion slices. Cover and cook on low heat for ten minutes. Remove from heat and allow to rest, covered, for five to ten minutes. Serve directly from the cooking pan at the dining table in order to retain maximum flavour.