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
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