Gulf News Food Show's Lobster biryani

Preparation time: 30 minutes

Cooking time: 45 minutes

Serves: 2

Ingredients

500 gms Lobster

400 gms Biryani rice

50 gms Onion, sliced

5 gms Mint leaves

5 gms Coriander leaves

2 gms Micro herbs

5 gms Saffron

10 ml Rose water

20 gms Yoghurt

2 Bay leaves

50 ml Heavy cream

50 ml Clarified butter

For onion masala mix

50 gms Onion, chopped

20 ml Oil

30 gms Tomato, chopped

2 tbsp Biryani masala (store-bought)

1/2 tsp Turmeric powder

1 tsp Coriander powder

1 tsp Chilli powder

1/2 tsp Cumin powder

10 gms Ginger paste

Salt to taste

Method:

Cooking the lobster

Clean the lobster and cut it into large pieces. Boil the lobster pieces in salted water for 5 to 7 minutes until they are just cooked. Be careful not to overcook them. Drain and set aside.

Fried onions

Heat a heavy-bottomed pan over a medium flame, add sliced onion, and fry until golden brown for 3 to 5 minutes. Drain and set aside.

Onion masala

Heat the base biryani gravy in a large pot over a medium flame. Add chopped onions, tomato, and the masalas mentioned under the 'onion masala mix'. Sauté well and set aside.

Biryani gravy masala

Heat oil and clarified butter in a large pot over a medium flame. Add bay leaves, golden brown onions, ginger paste, and the onion masala. Then, add chopped coriander leaves and yoghurt and mix well. Add mint leaves and heavy cream for a thick consistency. Cook and set aside.

Preparing the rice

Now, add clarified butter and golden fried onion in a heavy-bottomed pot. Then add garlic paste and rice and cook it over a medium flame. Pour the stock and cook the biryani rice until the water is absorbed. Cover the pot tightly with a lid or seal with aluminium foil. Cook on low flame for about 20 to 25 minutes to allow the flavours to meld together and the rice to fully cook.

Now soak the saffron in 2 tablespoons of rose water, add it to the rice and mix well.

In a pan, add garlic butter and chopped lobster, sauté for a few minutes. Add half teaspoon red chilli powder, turmeric, and heavy cream. Then, add the biryani masala and mix well.

Layering the biryani

In a large, heavy-bottomed pot, layer the cooked rice. Spread the lobster and biryani gravy mixture over the rice. Top with the remaining rice. Sprinkle the micro herbs over the top.

Serving

Gently fluff the rice with a fork, ensuring the lobster pieces remain intact. Serve the lobster biryani hot, garnished with additional mint leaves and micro herbs if desired.

Tips

1. Choose fresh lobsters for the best flavour and texture.

2. Be careful not to overcook the lobster pieces while boiling.

3. Pay attention to sautéing the onion masala and biryani masala to bring out the flavours of the spices.

4. You can use chicken or vegetable stock for the recipe.

If you want to make a delicious lobster biryani, just make sure to take your time with each step to let those amazing flavours really soak into every part of the dish. Give it a try at home for something truly special!

- Chef Faisal Alharmoodi is the owner and chef of Ryba restaurant in Abu Dhabi

Do you have a favourite recipe to share? Write to us at food@gulfnews.com.