Oxtail Biryani with Lobster and Crab
Thanks to Marcus Samuelsson and the team at Hav & Mar in NYC, I was insired to create this dish at home. As son as we saw it on the menu, we had to order it. The dish is a twist on a traditional biryani using Marcus' Ethiopian and Swedish influences. If you're entertaining or just want to impress a loved one, this dish will do that! The depth of flavor is amazing, don't skimp on any of the steps! Marinade: 1/2 tsp cumin 1/2 tsp garam masala 1/2 tsp berbere 1 cinnamon stick 1/4 tsp cardamom 1/4 tsp cloves 5 oz greek yogurt 1 tsp pepper 1 tsp salt 6 cloves of garlic, smashed 2 tbsp diced green chiles 3lbs oxtails Marinate overnight Start your braising liquid: 1. Slice 2 onions . Add to a Dutch oven with 1/4 cup of ghee and a pitch of salt. Cook on low for about 25-30 minutes or until caramelized. Remove half the onions and reserve. 2. To this pot, start to build your braising liquid. Add spices to toast for 45 seconds. 1/2 t...
