Kholdaar Machli Biryani

On hearing ‘kholdaar machli biryani’ a Hindi speaking or understanding person will immediately visualize a whole fish biryani but only an Urdu speaker can know that kholdaar machli means lobster. Interesting, isn’t it?

Biryani has been in the traditional cookbook of Mughal and Nizami region for generations. There are majorly two kinds of this rice dish – pakki (cooked) wherein the cooked meat and cooked rice are layered; and kacchi (raw), which requires the raw rice, and raw marinated to be layered and cooked together.

The one that we’re going to make here is a typical kacchi biryani so the lobster and rice are cooked together. So lets get our spices and couldrons ready for some delicious biryani making!

Print Recipe

Lob-stir Rice

A slow cooked spiced rice dish with lobster.

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Course

Main Dish

Cuisine

Bengal

Passive Time

40 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 kg Basmati rice
• 250 g Desi Ghee
• 1 tsp Cumin seeds
• 1 tsp mace
• 2 bay leaves
• 2 cinnamon sticks
• 1 tsp black pepper
• tsp ½green cardamom
• 2 black cardamoms
• 1 tsp red chili crushed
• salt to taste
• 1 onion chopped
• 1 tomato chopped
• 3 Green chilies chopped
• 1 tbsp Ginger chopped
• 1 tbsp garlic chopped
• 4 whole lobsters (small size with head & tail)
• 1 cup Milk
• 1 tsp saffron
• 1 cup yogurt

Course Main Dish Cuisine Bengal Passive Time 40 minutes Servings people MetricUS Imperial Ingredients 1 kg Basmati rice 250 g Desi Ghee 1 tsp Cumin seeds 1 tsp mace 2 bay leaves 2 cinnamon sticks 1 tsp black pepper tsp ½green cardamom 2 black cardamoms 1 tsp red chili crushed salt to taste 1 onion chopped 1 tomato chopped 3 Green chilies chopped 1 tbsp Ginger chopped 1 tbsp garlic chopped 4 whole lobsters (small size with head & tail) 1 cup Milk 1 tsp saffron 1 cup yogurt

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Instructions

1. Wash the rice.
2. Heat desi ghee in a brass pot and sauté all the spices with onion, tomato, green chilies, ginger and garlic.
3. Add lobster meat.
4. Add approximately 1 liter of water in the pot and then add milk. Give it a boil and then add rice. Cook till water evaporates.
5. Add saffron, yogurt and cover with a lid and cook it for 15-20 minutes.
6. Allow the rice and meat to cook on slow heat.
7. Serve hot.