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Seafood Biriyani

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Seafood Biriyani


4 tablespoons unsalted butter, divided
½ pound small raw shrimp, peeled and pitted
½ pound hard white fish, sliced
1 teaspoon salt, divided
2 onions, chopped
1 ½ teaspoons ground cumin
¼ teaspoon ground cinnamon
⅛ a teaspoon of crushed saffron strands
⅛ a teaspoon of ground red pepper
3 plum tomatoes, peeled and chopped
½ cup golden raisins
4 teaspoons chopped fresh ginger
4 garlic cloves, minced
1 cup basmati rice
4 whole cloves
½ cup toasted salted cashew nuts

To make

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.
  Views: 52
  Published: 11/20/2023 7:54 PM

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