👨‍🍳 Instruktioner

1. 1

   Heat ghee or oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a minute until fragrant.

2. 2

   Add sliced onions and sauté until golden brown. This will take about 10-12 minutes.

   💡 Proffstips: Stir occasionally to prevent burning
3. 3

   Add ginger-garlic paste and green chilies. Sauté for another minute until the raw smell disappears.

4. 4

   Add chopped tomatoes and cook until they soften and the oil starts to separate from the masala.

5. 5

   Stir in turmeric powder, coriander powder, cumin powder, and garam masala. Cook for 1-2 minutes until the spices are fragrant.

6. 6

   Add the mixed seafood and yogurt. Mix well and cook for about 5-7 minutes until the seafood is partially cooked and coated with the masala.

7. 7

   Drain the soaked basmati rice and add it to the pot. Gently mix it with the seafood and masala, ensuring the rice grains are coated.

8. 8

   Pour in the water or fish stock and add salt to taste. Bring the mixture to a boil.

   💡 Proffstips: Ensure the liquid level is about 1 inch above the rice
9. 9

   Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

   💡 Proffstips: You can place a clean kitchen towel between the pot and the lid to absorb excess steam
10. 10

    Sprinkle chopped mint and cilantro leaves over the rice. If using, drizzle the saffron-infused milk. Cover and let it rest for 10 minutes off the heat.

11. 11

    Gently fluff the biryani with a fork before serving. Serve hot.

    💡 Proffstips: Serve with a side of raita or a simple salad