Seafood Biryani
Ingredients
- 400 gThai or basmati rice (rinsed)
- 300 gShrimp (peeled)
- 200 gLoligo vulgaris (in rings)
- 200 gMytilus edulis (cleaned)
- 2 pcOnion (finely sliced)
- 3 pcGarlic (minced)
- 50 gghee
- 125 gyogurt Indian
- 4 pccardamom (whole)
- 3 pcClove
- 1 pcCinnamon stick
- 1 tspturmeric
- 1 tspHot pepper en poudre
- 1 pinchSaffron
- 0.5 pcFresh cilantro (chopped)
- 1 pcLime juice
- 400 gBasmati Rice (Basmati Rice)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat using steam to avoid drying out the seafood.
