- Serve with Onion Raita.
- Pairs with Viognier wine and Glenmorangie Original.
1. Rinse the rice in cool water until it runs clear.
2. Cook the rice in salted water until the rice is just barely done and firm to the bite.
3. When the rice is done, drain and rinse with cool water to stop the cooking process. Set aside.
4. Place 1/4 cup of the cooked rice in a small bowl. Add one or two drops of the red and yellow food coloring. Stir to mix and set aside.
1. Mix the saffron threads in the warm milk to draw out the color. Set aside.
Marinade and Seafood:
1. Combine the Marinade spices with the oil in a large bowl. Add the seafood and stir to coat evenly. Set aside for 15 minutes.
1. In a large pot, heat 1 tablespoon of oil over medium heat. Add the shallots and fry until golden brown.
2. Add the cloves, cinnamon, cardamom and bay leaf to the pot. Fry for 1 minute. Add the garlic, chile and salt then reduce the heat to medium-low. Add the seafood along with the marinade and remaining oil. Optionally, add 1 or 2 tablespoons of water if the mixture is too dry. Allow the seafood to cook for about 10 minutes, stirring occasionally.
One of the most delicious dishes in Indian cuisine is biryani. It originated in Persia and was brought to India when the Mughals invaded India in the sixteenth century. It is popular because it is a complete, delicious meal in one dish that includes rice, meat and vegetables. My Seafood Biryani recipe is a traditional layered biryani in which alternating layers of rice and seafood are placed in the pot before it is baked. In this recipe, I use a combination of bay scallops, shrimp and squid but any combination of seafood is delicious. A firm fish like swordfish or halibut, mussels, clams, lobster or any of your favorites will be tasty as well. The seafood is marinated in a blend of Indian spices for a short period of time so the flavors can be absorbed. It is then cooked in a specially seasoned oil.
5. Followed with the remaining seafood. Spread the last of the rice and colored rice on top.
6. Drizzle the Saffron Milk evenly over the top of the rice.
7. Sprinkle the cashews and caramelized onion Topping over the surface.
8. Bake the biryani for 15 minutes to allow the flavors to blend.
1. In a small skillet, heat 1 tablespoon of oil over medium heat. Add the shallots and fry over medium-low heat until they are brown and thoroughly caramelized.
1. Preheat the oven to 350 degrees F.
2. In an oven-safe clay pot, spread 1/3 of the rice on the bottom of the pot. Sprinkle 1/3 of the colored rice on top.
1 1/2 cup basmati rice
3 cups water
1/2 tsp salt
red and yellow food coloring
2 Tbs warm milk
1/2 tsp saffron
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp garam masala
3/4 tsp red chile powder
1/2 tsp turmeric
1 tsp paprika
3/4 tsp salt
1/4 tsp ground black pepper
1 pinch saffron threads
3 Tbs oil
1/2 lb bay scallops
1/2 lb medium shrimp, peeled and deveined
1/2 lb squid tubes, cut into ½” slices
2 Tbs oil, divided
4 shallots, sliced
2 1-inch cinnamon sticks
4 green cardamom pods
1 bay leaf
2 garlic cloves, minced
1 Serrano chile, thinly sliced
1/2 tsp salt
1 Tbs oil
2 shallots, sliced
1/4 cup unsalted roasted cashews
Clay pot or similar oven safe baking dish
4. Repeat with another third of rice and colored rice.
3. Spread half of the seafood mixture as the next layer.