Biryani, a dish celebrated for its complexity of flavors and aromatic presence, takes a coastal twist in this recipe. This version marries the rich traditions of Indian biryani with the fresh, briny flavors of the sea, courtesy of succulent seared scallops. The use of saffron-infused coconut milk introduces a creamy, luxurious texture and a vibrant hue to the rice, making for a visually stunning and deliciously unique dish. The aromatic spices, combined with the sweetness of the coconut and the freshness of the scallops, create a symphony of flavors that encapsulate the essence of coastal cuisine.

Ingredients

Serving Size

• Serves 4

From Your Pantry

• 2 cups Basmati rice
• 1 teaspoon saffron threads
• 1 tablespoon ghee (clarified butter)
• 2 teaspoons sea salt
• 1 teaspoon turmeric powder
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 2 large onions, thinly sliced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons lime juice

Additional Grocery Items Needed

• 1 pound scallops
• 14 ounces coconut milk
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 cup frozen green peas
• 1 cup yogurt (Dairy, potential allergen)
• 1 tablespoon biryani masala

Preparation

1. Rinse the Basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
2. In a small bowl, warm a quarter cup of coconut milk and soak the saffron threads in it for 20 minutes to release their color and aroma.
3. Heat the ghee in a large, heavy-bottomed pan over medium heat. Add the onions and sauté until golden brown. Remove half for garnishing later.
4. To the remaining onions, add garlic and ginger paste, sautéing until aromatic. Stir in the diced bell peppers and cook for 2 minutes.
5. Add the soaked rice, turmeric, salt, biryani masala, and sauté gently for 3 minutes, ensuring the rice is well-coated with the spices.
6. Pour in the saffron-infused coconut milk, the remaining coconut milk, lime juice, and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
7. While the rice cooks, heat a non-stick pan over high heat. Pat the scallops dry, season with salt, and sear them for 1-2 minutes on each side until they have a golden crust.
8. Once the rice is cooked, fluff it with a fork, then gently fold in the yogurt, green peas, fresh cilantro, and mint.
9. Serve the biryani on a platter, topped with the seared scallops, reserved fried onions, and additional herbs.

Expert Tips

• Ensure the scallops are completely dry before searing to achieve a perfect golden crust.
• Soaking the Basmati rice before cooking helps it to cook evenly and become fluffy.
• For a vegan version, substitute the yogurt with coconut cream and skip the scallops.

Serving Suggestions

To complement this Coastal Fusion Biryani, serve with a side of lemon wedges, raita, or a simple cucumber salad. The tangy, fresh flavors will balance the richness of the biryani, making for a complete and satisfying meal. This dish pairs beautifully with a crisp, white wine or a light, hoppy beer, enhancing the overall dining experience.

Nutrition Facts per Serving

• Calories: 650
• Fat: 18g
• Carbohydrates: 85g
• Protein: 28g
• Sodium: 1100mg
• Allergens: Dairy

We hope you enjoy this coastal twist on a classic biryani. This recipe is designed to inspire creativity and exploration in the kitchen. Feel free to tweak the ingredients and spices to suit your taste and make it uniquely yours. Share your version with friends and family, and don't forget to capture the moment of your culinary creation. Happy cooking!