Seafood Biryani Recipes
CURRIED SHRIMP BIRYANI
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put a rimmed baking sheet in the upper third of the oven; preheat to 475 degrees F. Add the shallots, drizzle with 1 tablespoon melted butter and season with salt; spread in a single layer. Roast until softened and starting to brown, 5 to 7 minutes.
- Meanwhile, butterfly the shrimp: Peel the shrimp; make a deep cut down the center of the shrimp's back from head to tail without cutting all the way through. Remove the vein with the tip of the knife. Open the shrimp along the cut so it lies flat. Transfer to a large bowl.
- Combine the remaining 5 tablespoons melted butter, the ginger, garlic, curry powder and garam masala in a separate large bowl. Add 2 tablespoons of the spice butter to the shrimp; add the paprika, season with salt and toss. Add the rice, 1 teaspoon salt and 1/2 cup herbs to the remaining spice butter; toss.
- Add the shrimp to the baking sheet with the shallots and spread in a single layer. Top with the rice mixture in an even layer and drizzle with 1/4 cup water. Cover the pan tightly with foil and bake until the rice is hot and the shrimp are cooked through, 16 to 18 minutes.
- Stir the shrimp and rice together with a fork. Season with salt and stir in the remaining 1/2 cup herbs. Top each serving with yogurt and cashews.
SEAFOOD BIRYANI
A tasty island style spicy rice dish with a coconut twist.
Provided by mrvisser76
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Wash the rice in several changes of water and leave to soak for 30 minutes in cold water.
- Slice the onion in thick rings. Chop the garlic and ginger. Heat 1 tbsp of the oil and add cumin seeds, onions, garlic and ginger. Fry until golden. Remove from the pan and keep aside.
- In the same pot, heat the other tablespoon of oil over medium flame. Stir fry the drained rice for 1 minute. Add the cod fillets, peas and biryani paste. Season with salt.
- Pour in the stock and coconut cream and bring to the boil. Simmer for 15 minutes.
- Stir in the prawns and simmer for a further 3 minutes.
- Add the onions, eggs and some of the coriander. Stir lightly with a fork to combine all the ingredients.
- Remove the pan from the heat and leave to stand for 15 minutes. This will allow the rice to absorb all the flavours. Serve into bowls and garnish with the remaining fresh coriander.
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- 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.
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- 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.
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