Seafood Biryani

Long grains of rice that separate perfectly, infused with the scent of cardamom and saffron. Shrimp and squid remain tender, nestled in a base of melting onions and warm spices.

• Prep time: 30 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 1045
• Protein: 45 g
• Carbs: 171 g
• Fat: 19 g

Ingredients

• 400 g Thai or basmati rice ( rinsed )
• 300 g Shrimp ( peeled )
• 200 g Loligo vulgaris ( in rings )
• 200 g Mytilus edulis ( cleaned )
• 2 piece Onion ( finely sliced )
• 3 piece Garlic ( minced )
• 50 g ghee
• 125 g yogurt Indian
• 4 piece cardamom ( whole )
• 3 piece Clove
• 1 piece Cinnamon stick
• 1 tsp turmeric
• 1 tsp Hot pepper en poudre
• 1 pinch Saffron
• 0.5 piece Fresh cilantro ( chopped )
• 1 piece Lime juice
• 400 g Basmati Rice ( Basmati Rice )

Instructions

1. Rice preparation and pre-cooking

   Rinse the basmati rice in cold water until the water runs clear. Plunge it into a large pot of boiling salted water with the cardamom, cloves, and cinnamon stick. Cook for 5 to 7 minutes: the grain should be tender but still firm to the bite. Drain and set aside.

2. Searing the aromatic base

   In a Dutch oven, heat the ghee. Sauté the sliced onions until they are well browned, almost caramelized. Add the pressed garlic, turmeric, and chili powder. When the aromas are released and the mixture colors the bottom of the pot, it's ready.

3. Quick-cooking the seafood

   Add the shrimp, squid rings, and mussels to the pot. Sear over high heat for 2 minutes. The seafood should be just cooked, still pearly in the center. Pour in the Indian yogurt and lime juice to deglaze the pan drippings.

4. Layering and slow-cooking (Dum)

   Spread the pre-cooked rice over the seafood without pressing down. Sprinkle with chopped fresh cilantro and saffron previously diluted in a tablespoon of hot water. Cover tightly. Let it cook over very low heat for 10 minutes so that the steam infuses the rice.

Chef's tips

• Never stir the rice during the final cooking stage, or you will break the grains.
• If you don't have a tight lid, seal the edges of the pot with a strip of dough (flour and water) to trap the steam.

Storage

Keeps for 2 days in the fridge. Reheat using steam to avoid drying out the seafood.