Middle_Eastern
Middle Eastern - Seafood Dishes
Biryani Bahraini Seafood Specialty
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 600g large prawns, peeled and deveined
- • 2 cups basmati rice, soaked for 30 minutes
- • 2 onions, thinly sliced
- • 3 tomatoes, chopped
- • 2 tsp biryani masala
- • 1 tsp ground turmeric
- • 4 green cardamom pods
- • 1/2 cup plain yogurt
- • 3 tbsp ghee
Preparation Steps
1
Phase 1
Fry the onions in the ghee until deep golden, then remove half for garnish.
2
Phase 2
Add the tomatoes, biryani masala, turmeric, and cardamom, cook 5 minutes, then add the prawns and cook 3 minutes more.
3
Phase 3
Boil the soaked rice in salted water until 70 percent cooked, then drain.
4
Phase 4
Layer the rice and prawns mixture in the pot, dotting with yogurt.
5
Phase 5
Cover tightly and steam on the lowest heat for 20 minutes.
6
Phase 6
Fluff gently, top with the reserved fried onions, and serve hot.