Embrace the end of Ramadan with an Eid-inspired Seafood Biryani
But 12 years of living in London later I’ve resigned myself to missing out as my family indulge themselves back home.
As fate would have it, I got a chance to do something a bit special myself this year. Asian Woman magazine got in touch, requesting festive Eid recipes. I immediately got thinking about how to simplify a Biryani without compromising method, taste or authenticity.
And Seafood Biryani was born. It uses pricey fresh seafood. And, be warned, the fatty ghee. But this is a festive treat people. Leaving ghee out would be like cooking Christmas turkey in a George Foreman Grill.
Serve this with a simple Raita and Firni for a decadent meal inspired by a real celebration.
- 1 large onion
- 5 tbsp ghee
- Salt to taste
For the seafood:
- 100 gm squid, sliced
- 100gm monkfish tails
- 100 raw shelled king prawns
- 1 tsp coriander powder
- 1 tsp cumin powder
- Half tsp turmeric powder
- 2 pinches freshly grated nutmeg
- 2 garlic cloves
- Half inch ginger
- 1 green chilli
- 10 sprigs fresh coriander
- 1 tsbp thick yogurt
For the rice
- 250gm Basmati rice
- 1 brown cardamom
- 1 inch cinnamon
- 6 cloves
- 6 whole black peppers
- 1 pinch freshly grated nutmeg
- 2 tbsp milk
- 10 strands saffron
Warm the milk in a microwave for 20 seconds and leave the saffron to soak in it. In a blender, blitz the yogurt, coriander leaves, ginger, garlic and green chillies with two tablespoons of water.
Next bring two tablespoons of ghee to heat in a large frying pan over a high flame and slice the onions. When the oil is hot, add a third of the onions and stir for a minute until it becomes pale golden.
Then add the masala paste and all the powders and stir for anoher five minutes until all the spices turn to a darker shade of green. If the spices get stuck to the bottom of the pan, just add a little hot water to rescue it.
The raw smell of the spices will give way to a lovely delicate aroma. Grate in the fresh nutmeg, add salt to your taste and stir in the fresh seafood. As the prawns start turning pink, turn the flame off and leave the mix to sit.
Now turn the oven to 210 degree centigrade (190 for fan assisted) while you make the rice. Wash the rice under a cold tap until the water runs clear. In a large pot, bring another tablespoon of ghee to heat over a high flame. When it starts sizzling, add in the whole spices. Then measure the washed rice into a mug and stir it in.
In a few seconds of stirring, the rice will turn brilliant white. Nw measure twice as much hot water as rice in the same mug and add to the rice. Bring the mixture to a boil, then lower to a simmer and cook covered until nearly done. The rice should be swollen but still retain a bite. Strain it and set aside.
In the meantime, fry the remaining onion in another tablespoon of oil.
Finally assemble the Biryani. In a deep and round oven-safe bowl create an inch thick layer of rice. Arrange the seafood mixture on top. Then add another layer of rice to cover the seafood, scatter half the fried onions and one pinch of the nutmeg. Finish off with the remaining rice. Pour over the tablespoon of rose waterand the saffron milk and strands all over.
Seal tightly with foil and bake in the oven for 30 minutes. Serve hot with the fried onions.
This entry was posted on Thursday, October 2nd, 2008 at 8:10 am and is filed under Cooking to impress, Entertaining, Highlights. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.