Indian-Style Scallop Biryani with Saffron and Cardamom

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.

2. 2

   Warm the vegetable broth in a saucepan. Add the saffron threads to the warm broth and let them steep while you prepare the other ingredients.

3. 3

   Pat the sea scallops dry with paper towels and season lightly with a pinch of salt.

4. 4

   Heat 1 tablespoon of ghee in a large skillet over medium-high heat. Sear the scallops for 1-2 minutes per side until golden and just cooked through. Remove scallops from the skillet and set aside.

5. 5

   In the same skillet, add the remaining 1 tablespoon of ghee. Add the sliced onion and sauté until golden brown, about 8-10 minutes.

6. 6

   Add the minced garlic and ginger paste to the onions. Sauté for 1 minute until fragrant.

7. 7

   Stir in the garam masala, turmeric, chili powder, cardamom powder, and salt. Cook for 1 minute to toast the spices.

8. 8

   Add the soaked and drained rice to the skillet. Stir gently to coat the rice with the spices and onion mixture.

9. 9

   Pour in the saffron-infused vegetable broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.

10. 10

    Gently fold in the yogurt and half of the chopped cilantro. Arrange the seared scallops on top of the rice, cover, and let rest off the heat for 5 minutes.

11. 11

    Fluff the biryani with a fork, garnish with the remaining cilantro, and serve hot.