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
Fish Biryani:Servings: 4
Ingredients
3 tomatoes, skinned and chopped
1 teaspoon ground turmeric
1 teaspoon cumin seeds
4 green chillies
4 cloves…
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GOURMANDE in OSAKA 