We are serving up Biryani today with the folks at Fish Friday Foodies.........
Biryani is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It can be compared to mixing a curry, later combining it with semi-cooked rice separately. This dish is especially popular throughout the Indian subcontinent, as well as among its diaspora. WikipediaThe recipe I found at GBC didn't contain curry but it sounded so delicious I knew right away that I wanted to make it. I'm very anxious to see the other Biryanis being served up today......
- Prawns Biryani + Homemade Naan from Culinary Adventures with Camilla
- Shrimp Biryani from Karen's Kitchen Stories
- Bay Scallop and Shrimp Biryani from Food Lust People Love
- Tandoori Prawn Biryani For One from Sneha's Recipe
- Seafood Biryani from A Day in the Life on the Farm
I will be sharing more about the wine pairing on July 11 but let me just say it was perfection. This dish was so dang good.....chock full of shrimp, scallops and crab how could it not be? Even Frank, who is not a huge seafood lover, enjoyed it saying only that when I make it again he would prefer no crab. The fact that he wants me to make it again is a huge win!!!
I adapted the original recipe to only feed 2 of us instead of 6 as written. I used clam juice instead of fish stock, and omitted the green cardamom pods as I didn't have any.
Yield: 2 servings
Seafood Biryani
This amazing seafood dish is like a stew combined wth risotto. It is easy to make, impressive to serve and totally scrumptious.
Prep time: 20 MCook time: 40 MTotal time: 60 M
Ingredients:
- 8 lg. shrimp, peeled and deveined
- 1 c. bay scallops
- 1 c. crab meat
- 1/2 T. canola oil
- 1 bay leaf
- 1/2 sweet onion, sliced
- 1/2 c. basmati rice
- 8 oz. clam juice
- pinch of turmeric
- 1 T. plain greek yogurt
- dash of cinnamon
- 1 cloves garlic
- 1 (1") piece of garlic, peeled and chopped
- small handful coriander leaves, minced
- 4-5 mint leaves
- 1 T. dill tops
- 1/2 jalapeno chili, seeded
Instructions:
- Heat oil in a saucepan over med heat. Add the bay leaf and onion. Cook and stir until fragrant and onions are caramalized.
- Wash and soak the rice in warm water. Heat the clam juice in a small pan and cook over medium heat until reduced by half. Set aside.
- Place the ginger, garlic, cilantro, mint, dill and jalapeno in a food processor and pulse until finely chopped. Set aside.
- When onions are browned, stir in the turmeric, cinnamon and yogurt, stirring to mix well and cooking for a minute or two. Set aside.
- Bring 2 cups of salted water to a boil. Drain the rice and add to the boiling water. Cook for about 15 minutes, stirring occasionally. Drain when it is al dente and set aside.
- Heat the pan containing the yogurt herb mixture. Add the shrimp , crab and scallops. Cook and stir for a minute then add the reduced clam juice to the pot. Add the rice and stir. Bring to a boil, reduce heat and cook for another 10 minutes until seafood is cooked through and rice is creamy and soft. Add more water while cooking if needed.
Notes:
Adapted from a recipe by Alfred Prasad
Calories
619.97
619.97
Fat (grams)
22.79
22.79
Sat. Fat (grams)
6.24
6.24
Carbs (grams)
42.79
42.79
Fiber (grams)
4.29
4.29
Net carbs
38.49
38.49
Sugar (grams)
7.39
7.39
Protein (grams)
61.30
61.30
Sodium (milligrams)
2444.82
2444.82
Cholesterol (grams)
204.20
204.20
Property of A Day in the Life on the Farm
What a creamy seafood biryani that is Wendy..yum!
ReplyDeleteIt was Yum Sneha and it's all thanks to you.
DeleteOh my goodness - so much good seafood packed into your dish, it sounds DELICIOUS!!
ReplyDeleteIt was Rebekah.
DeleteThis dish sounds amazing and so luxurious! Perfect dinner for two.
ReplyDeleteThanks Karen...I loved this dish.
DeleteThat is a huge win, Wendy, Frank asking for seafood! And now I am wishing I added crab to mine. (Next time!)
ReplyDelete