Spicy Lobster Biryani

Ingredients

In this adaptation, the Spanish Arroz con bogavante is transformed into a Spicy Lobster Biryani by incorporating Indian spices and flavors. The original dish is known for its tomato-based sauce, while the Indian version focuses on the aromatic blend of spices and basmati rice. The use of cumin, coriander, turmeric, and garam masala gives the dish a distinct Indian touch, creating a unique fusion of flavors. We alse have the original recipe for Arroz con bogavante, so you can check it out.

• 2 lobsters (500g each), cleaned and cut into pieces 2 lobsters (500g each), cleaned and cut into pieces
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 cup (200g) plain yogurt 1 cup (200g) plain yogurt
• 1 cup (150g) chopped tomatoes 1 cup (150g) chopped tomatoes
• 1/4 cup chopped cilantro (coriander leaves) 1/4 cup chopped cilantro (coriander leaves)
• Salt to taste Salt to taste
• Saffron strands, soaked in 2 tablespoons warm milk Saffron strands, soaked in 2 tablespoons warm milk
• Fried onions, for garnish Fried onions, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and cook until golden brown.
3. 3.
   Add the minced garlic, grated ginger, and slit green chilies to the pot. Sauté for a minute until fragrant.
4. 4.
   Add the cumin seeds, coriander powder, turmeric powder, and garam masala to the pot. Stir well to coat the onions and spices.
5. 5.
   Add the lobster pieces to the pot and cook for 5 minutes, stirring occasionally.
6. 6.
   In a separate bowl, whisk the plain yogurt until smooth. Add the yogurt and chopped tomatoes to the pot. Mix well to combine.
7. 7.
   Drain the soaked basmati rice and add it to the pot. Gently mix the rice with the lobster and spices.
8. 8.
   Pour enough water into the pot to cover the rice by about an inch. Season with salt to taste.
9. 9.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the biryani simmer for 15-20 minutes, or until the rice is cooked and the lobster is tender.
10. 10.
    Once the biryani is cooked, drizzle the saffron-infused milk over the top. Garnish with fried onions and chopped cilantro.
11. 11.
    Serve the Spicy Lobster Biryani hot, accompanied by raita (yogurt sauce) and papadums.

Treat your ingredients with care...

• Lobster — Ensure the lobsters are fresh and properly cleaned before cooking.
• Basmati rice — Rinse the rice thoroughly to remove excess starch for fluffy grains.
• Saffron strands — Soak the saffron strands in warm milk for at least 15 minutes to release their vibrant color and aroma.
• Garam masala — Use homemade or high-quality store-bought garam masala for the best flavor.
• Cilantro — Chop the cilantro just before garnishing to retain its freshness.

Tips & Tricks

• For a spicier biryani, increase the number of green chilies or add red chili powder.
• To enhance the flavor, marinate the lobster pieces in the yogurt and spice mixture for 30 minutes before cooking.
• If lobster is not available, you can substitute it with prawns or shrimp.
• Serve the biryani with a side of raita (yogurt sauce) and papadums for a complete meal.
• Leftover biryani can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Spicy Lobster Biryani hot, garnished with fried onions and chopped cilantro. Accompany it with raita (yogurt sauce) and papadums for a delightful meal.

Presentation advice

Present the Spicy Lobster Biryani in a large serving dish, allowing the vibrant colors of the lobster and rice to shine through. Garnish with a sprinkle of saffron-infused milk, fried onions, and fresh cilantro for an appealing presentation.