Tender lobster meat marinated in spices and cooked in biryani gravy…. Layered between flavourful aromatic Basmati rice is a treat for sea-food and biryani lovers.
LOBSTER BIRYANI
Ingredients
5 large lobsters
¼ cup ghee
1 tablespoon caraway seeds (shahi jeera)
4 cloves
7 green cardamoms
1 inch cinnamon stick
2 medium onions, sliced
5 green chillies, slit
1 tablespoon ginger paste
2 tablespoons garlic paste
2½ tablespoons biryani masala
¼ teaspoon turmeric powder
1 teaspoon coriander powder
2 teaspoons Kashmiri red chilli powder
Salt to taste
¾ cup yogurt
1¼ cups fried onions
1 cup fresh mint leaves
1 tablespoon lemon juice
½ cup chopped fresh coriander leaves
1 tablespoon screwpine (kewra) water
2 tablespoons rose water
A generous pinch of saffron, soaked in 2 tablespoons of lukewarm water
2 tablespoons butter
2 tablespoons fresh cream
2 inch ginger piece, cut into thin strips
Whole wheat flour dough for sealing
Fresh mint sprigs for garnish
Rice
1½ cups Basmati rice, washed, soaked for 20 minutes, and drained
5 green cardamoms
2 black cardamoms
1 bay leaf
5 cloves
Salt to taste
2 teaspoons lemon juice
Method
1. Take the lobster, remove the head, cut the shell on the tail to remove the flesh out. Cut the flesh into 2 inch pieces.
2. To prepare rice, boil 5 cups water in a deep non-stick pan with green cardamoms, black cardamoms, bay leaf, cloves, salt and lemon juice. Add the rice, mix and cook for 8-10 minutes or till ½ done. Strain the rice and reserve the water.
3. Heat ghee in another deep non-stick pan. Add caraway seeds, cloves, green cardamoms, black cardamoms, and cinnamon stick and sauté till fragrant.
4. Add onions and sauté for 5-7 minutes or till well browned.
5. Add green chillies, ginger paste and garlic paste, mix well and sauté for 2 minutes.
6. Add biryani masala, turmeric powder, coriander powder, Kashmiri red chilli powder, and mix well. Cook for 2-3 minutes.
7. Add lobster, salt, and sauté for 1-2 minutes.
8. Add yogurt and mix well. Cook for 3-4 minutes.
9. Meanwhile, take soaked saffron in a small bowl, add butter, fresh cream and ¾ cup of the reserved rice water and mix well.
10. Add ½ cup fried onions, ½ cup mint leaves, lemon juice, coriander leaves, screwpine water and 1 tablespoon rose water and mix well.
11. Spread the cooked rice over the lobster evenly.
12. Drizzle saffron-butter-cream mixture over the rice.
13. Sprinkle remaining mint leaves, ½ cup fried onions, ginger strips, and drizzle remaining rose water. Press the dough on the edges of the lid, place it over the pan and press it to seal it properly. Place the pan on a heated non-stick tawa and cook on medium heat for 20 minutes.
14. Let it stand for 5 minutes. Open the lid and sprinkle remaining fried onions. Garnish with mint sprigs and serve hot.
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