Basmatti rice serves as the base to fragrant and flavorful Seafood Biriyani.
4 tablespoons unsalted butter, divided
1/2 pound small raw shrimp, peeled and deveined
1/2 pound firm white fish, cut into pieces
1 teaspoon salt, divided
2 onions, chopped
1 1/2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon saffron threads, crushed
1/8 teaspoon ground red pepper
3 plum tomatoes, seeded and chopped
1/2 cup golden raisins
4 teaspoons minced fresh ginger
4 garlic cloves, minced
1 cup basmati rice
4 whole cloves
1/2 cup roasted, salted cashews
How to Make It
Melt 2 tablespoons butter in a Dutch oven over medium-high heat. Sprinkle shrimp and fish with 1/4 teaspoon salt. Add half of seafood to pan and cook, turning once, 3 to 4 minutes or until browned. Repeat with remaining seafood. Transfer to a bowl; cover and keep warm. Set aside.
Add remaining 2 tablespoons butter to Dutch oven over medium-high heat. Add onions; cook 7 to 8 minutes or until golden brown, scraping to remove browned bits from bottom of pan. Stir in cumin and next 3 ingredients; cook, stirring constantly, 15 seconds or until fragrant. Stir in tomatoes and next 3 ingredients, and cook 1 minute. Stir in rice and cloves, and cook, stirring constantly, 1 minute.
Stir in 2 cups water and remaining 3/4 teaspoon salt. Bring to a boil, reduce heat to medium-low, and simmer 17 to 18 minutes or until liquid is absorbed. Stir in reserved seafood until heated through. Sprinkle with cashews.
This dish has just the right blend of spices. I used cayenne for the red pepper, I loved that little bit of heat.I also modified the shrimp, to a "large", I wanted some texture in the dish. I will be preparing this one again!
The flavor of this dish is wonderful! We didn't have fish on hand, so we just went with shrimp and it was yummy. The only alteration we'll make next time we prepare this is to cook the basmati rice separately and add it in to the dutch oven, because our rice took forever to cook following the directions in the recipe. We added the shrimp back in at 18 minutes without testing the rice first, and feared our shrimp would be overcooked by the time the rice was fully cooked. This dish would be fabulous with a side of garlic naan. It pairs well with Sauvignon Blanc.
This recipe was great! I would never have thought to rate it since I take the magazine and don't need to access online. Couldn't find saffron at Publix and didn't have time for Whole Foods so left it out. Will try to find it for the next time. Shared it through this website with a friend who has saffron and is looking forward to trying it. I noticed she did not offer to share any with me. Btw that might be Whole Market. I keep forgetting. We had only two enormous onions and used both and it was fine. Used boil in a bag for the rice. Hubby was making and he used all the rice - no idea if that was the right amount. Once Rachel Ray said, "Just eyeball it" it was the beginning of the end!!!! You've never lived until the one tablespoon of garlic becomes an "eyeball" of at least a quarter cup! One other thing. Not sure whether the amounts were too high but a serving of four lasted the two of us at least three days.
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