Seafood Biriyani

• 4 tablespoons unsalted butter, divided
• 1/2 pound small raw shrimp, peeled and deveined
• 1/2 pound firm white fish, cut into pieces
• 1 teaspoon salt, divided
• 2 onions, chopped
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon saffron threads, crushed
• 1/8 teaspoon ground red pepper
• 3 plum tomatoes, seeded and chopped
• 1/2 cup golden raisins
• 4 teaspoons minced fresh ginger
• 4 garlic cloves, minced
• 1 cup basmati rice
• 4 whole cloves
• 1/2 cup roasted, salted cashews

1. Melt 2 tablespoons butter in a Dutch oven over medium-high heat. Sprinkle shrimp and fish with 1/4 teaspoon salt. Add half of seafood to pan and cook, turning once, 3 to 4 minutes or until browned. Repeat with remaining seafood. Transfer to a bowl; cover and keep warm. Set aside.
2. Add remaining 2 tablespoons butter to Dutch oven over medium-high heat. 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.
3. 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. Sprinkle with cashews.

unsalted butter, shrimp, white fish, salt, onions, ground cumin, ground cinnamon, saffron threads, ground red pepper, tomatoes, golden raisins, fresh ginger, garlic, basmati rice, cloves, cashews

Taken from www.myrecipes.com/recipe/seafood-biriyani (may not work)