Preparation Time:
80 min
Difficulty:
Novice
Ingredients:
- 2000g of basmati rice
- 1500g of mixed seafood (shrimp, fish, mussels)
- 500g of onions, finely chopped
- 200g of tomatoes, chopped
- 300g of peas
- 4 tablespoons of biryani spice mix
- 100g of fresh cilantro, chopped
- 50g of fresh mint, chopped
- 150g of yogurt
- 500ml of vegetable broth
- 5 tablespoons of cooking oil
- Salt to taste
Kitchen Tools Needed:
- large pot
- measuring cups
- wooden spoon
- colander
- serving dishes
Instructions:
- Wash the basmati rice thoroughly under cold water until the water you rinse it with is clear and soak it for half an hour.
- To begin the process, in a large pot place the cooking oil and heat over medium and then add chopped onions. Sauté until golden brown.
- Chop the tomatoes finely and sauté for sometime or until they turn soft before adding the Biryani spice powder and sauté it for another 2 minutes.
- Add the mixed seafood and fry until the seafood’s are just cooked, 5-7 minutes.
- Put the peas and yogurt in, stirring the mixture.S Cook for another 5 minutes adding salt and black pepper to taste.
- In another saucepan, boil the vegetable stock and add the basmati rice which has been soaked earlier. Next, fry it over medium heat until the rice becomes tender to the bite and not overly soft, 10-12 minutes.
- The cooked rice should be drained by use of a colander.
- Pour the seafood mixture and the rice, each on top of the other in the large pot; sprinkle the chopped cilantro and mint over the top.
- Let simmer for another 10-15minutes and stir occasionally to allow all the ingredients to mix properly.
- Place the Seafood Biryani Rice on individual plates and serve it garnished with more chopped fresh cilantro and mint.
Macros:
- Total Calories: 2880kcal
- Carbs: 320g
- Proteins: 200g
- Fats: 80g