Lobster Biryani

Ingredients

• 5 large lobsters
• ¼ cup ghee 
• 1 tablespoon caraway seeds (shahi jeera)
• 4 cloves 
• 7 green cardamoms
• 1 inch cinnamon 
• 2 medium onions, sliced 
• 5 green chillies, slit 
• 1 tablespoon ginger paste 
• 2 tablespoons garlic paste 
• 2½ tablespoons biryani masala  
• ¼ teaspoon turmeric powder 
• 1 teaspoon coriander powder 
• 2 teaspoons Kashmiri red chilli powder
• Salt to taste 
• ¾ cup yogurt 
• A generous pinch of saffron, soaked in 2 tablespoons of lukewarm water 
• 2 tablespoons butter 
• 2 tablespoons fresh cream 
• 1¼ cups fried onions              
• 1 cup fresh mint leaves      
• 1 tablespoon lemon juice
• ½ cup chopped fresh coriander leaves 
• 1 tablespoon screwpine (kewra) water 
• 2 tablespoons rose water         
• 2 inch ginger piece, cut into thin strips 
• Whole wheat flour dough for sealing  
• Fresh mint sprigs for garnish
• Rice
• 1½ cups Basmati rice, washed, soaked for 20 minutes and drained
• 5 green cardamoms 
• 2 black cardamoms 
• 1 bay leaf 
• 5 cloves 
• Salt to taste
• 2 teaspoons lemon juice 

Method 

1. Remove the heads of the lobsters, cut the shell on the tail to remove the flesh out. Cut the flesh into 2 inch pieces.
2. To prepare rice, boil 5 cups water in a deep non-stick pan with green cardamoms, black cardamoms, bay leaf, cloves, salt and lemon juice. Add the rice, mix and cook for 8-10 minutes or till ½ done. Strain the rice and reserve the water.
3. Heat ghee in another deep non-stick pan, add caraway seeds, cloves, green cardamoms, black cardamoms, cinnamon and onions, mix and sauté till golden brown.
4. Add green chillies, ginger paste and garlic paste, mix well and sauté for 2-3 minutes.
5. Add biryani masala, turmeric powder, coriander powder and Kashmiri red chilli powder, mix well and saute for 1-2 minutes.
6. Add lobster and salt, mix and sauté for 1-2 minutes.
7. Add yogurt, mix well and cook for 3-4 minutes. 
8. Meanwhile, take soaked saffron in a small bowl, add butter, fresh cream and ¾ cup of the reserved rice water and mix well.
9. Add ½ cup fried onions, ½ cup mint leaves, lemon juice, coriander leaves, screwpine water and 1 tablespoon rose water to the lobster mixture and mix well.
10. Spread the cooked rice over the lobster evenly. Drizzle saffron-butter-cream mixture over the rice. 
11. Sprinkle remaining mint leaves, ½ cup fried onions, ginger strips and drizzle remaining rose water. Press the dough on the edges of the pan, place the lid over it and press to seal it properly. Place the pan on a heated non-stick tawa and cook on medium heat for 20 minutes. 
12. Let it stand for 5 minutes. Transfer the biryani onto a serving platter, sprinkle remaining fried onions over, garnish with mint sprigs and serve hot.