Biryani with Scampi's

Biryani is a traditional Indian rice dish that is served at a classic Indian wedding. It is prepared in 1 pot. It is often made with chicken or lamb, but a delicious original variation with scampi is also possible. Feel free to call it an Indian version of paella. Your table guests will be surprised!

serves 4:

20 scampis

10 oz - 300 g basmati rice

4 tomatoes

2 onions

1 green chili pepper

2 inch - 5 cm ginger

2 cloves of garlic

1 tbsp coriander

1 tbsp tomato puree

3½ fl.oz -100ml milk (warm)

7 fl.oz. -200ml chicken broth

3 tbsp olive oil

4 cardamom pods

1 tsp cumin seeds

1 tsp coriander powder

pinch of saffron

pinch of garam masalasalt

For the marinade:

3 tbsp Greek yogurt

½ tsp turmeric

¼ tsp chili powder

salt

Make the marinade. Mix the turmeric, the chili powder and the salt in the Greek yogurt.

Peel the scampi and let them marinate in it for 2 hours.

Roast the cardamom and cumin seeds in a pan over medium heat.

Peel and chop the onions and simmer with the spices.

Rinse the tomatoes, cut them in four and remove the seeds.

Cut the flesh into small cubes and simmer for a few minutes with the onions.

Clean the chilli pepper and chop it finely.

Peel the ginger and chop it finely.

Peel and crush the garlic.

Add the tomato puree to the pan and add the chili pepper, ginger and garlic.

Bake for a moment.

Add the coriander powder and finally the marinated scampi.

Put the scampis in the pan, raise the heat and sear the scampis.

Reduce the heat again, place the lid on and bake for another 5 minutes.

Then add the poultry broth.Soak the saffron and the garam masala in the warm milk and mix in the scampi sauce.

Let it boil down for a while, turn off the heat and let it rest for another 5 minutes.

Cook the rice according to the instructions on the package.

Divide the rice over the bowls and spoon the scampi and sauce over it.

Finish with fresh coriander.