Seafood Biriyani

Ingredients

• 1 cup rice 
• 0.5 pound fish fillet white firm cut into pieces
• 4 teaspoons ginger fresh minced
• 4  garlic cloves minced
• 0.5 cup golden raisins 
• 0.3 teaspoon ground cinnamon 
• 1.5 teaspoons ground cumin 
• 0.1 teaspoon ground pepper red
• 2  onions chopped
• 3  plum tomatoes seeded chopped
• 0.5 pound shrimp raw deveined peeled
• 0.5 cup roasted salted
• 0.1 teaspoon saffron threads crushed
• 1 teaspoon salt divided
• 4 tablespoons butter unsalted divided

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. Melt 2 tablespoons butter in a Dutch oven over medium-high heat.
2. Sprinkle shrimp and fish with 1/4 teaspoon salt.
3. Add half of seafood to pan and cook, turning once, 3 to 4 minutes or until browned. Repeat with remaining seafood.
4. Transfer to a bowl; cover and keep warm. Set aside.
5. Add remaining 2 tablespoons butter to Dutch oven over medium-high heat.
6. Add onions; cook 7 to 8 minutes or until golden brown, scraping to remove browned bits from bottom of pan. Stir in cumin and next 3 ingredients; cook, stirring constantly, 15 seconds or until fragrant. Stir in tomatoes and next 3 ingredients, and cook 1 minute. Stir in rice and cloves, and cook, stirring constantly, 1 minute.
7. Stir in 2 cups water and remaining 3/4 teaspoon salt. Bring to a boil, reduce heat to medium-low, and simmer 17 to 18 minutes or until liquid is absorbed. Stir in reserved seafood until heated through.
8. Sprinkle with cashews.