It’s the second biryani for the Daring Cook Challenge.
The key ingredient : baby scallop. I got them already steamed.
The gravy with sweet spices (wuxi, cinnamon, cardamom, saffron, paprika…), shimeji mushrooms and goji berries.
Thai jasmine rice soaked in a mix of thick coconut milk and water, then cooked.
At the layering stage, I’ve added a few edamame beans. More shimeji mushrooms ans saffron threads on top.
It’s ready. Toppings : dry coconut, gojis and minced coriander leaves. Goya (bitter squash) to decorate the plate.
Fingerlicking yummy… Biryani is eaten with the hand. Well, I do that after taking the photos.
The extras standing behind the star, on the first photo. They are greenhouse mikan that just arrive on the markets now.
source daring cook
3 tomatoes, skinned and chopped
1 teaspoon ground turmeric
1 teaspoon cumin seeds
4 green chillies
4 cloves garlic
3 tablespoon (60 ml) (2 oz) (60 gm) ghee
2 cups (500 ml) (370 gm) (13 oz) basmati rice, soaked for 30 minutes and drained
3 cups (750 ml) coconut milk
1 lb (½ kg) white fish fillets, cut into 1 inch (2½ cm) pieces
1. Blend the tomatoes, turmeric, cumin, chillies, garlic, and half of the onion to a smooth paste.
2. Thinly slice the remaining onion and fry it in the ghee over medium high heat until lightly browned. Stir in the rice and fry for 2 minutes. Add the coconut milk and enough water to bring the liquid about 1 inch (2½ cm) above the rice. Cover and simmer for about 5 minutes until the rice is half cooked.
3. Add the paste, fish, and salt. Cover and simmer over low heat for 10 minutes or until the rice is dry.
Reblogged this on GOURMANDE in OSAKA.