Shrimp Biriyani

This is another exotic version of the famous 'Biriyani ', especially for sea food lovers.

Makes/Serves: 4 to 5 servings

Ingredients:

•          1 lb/ 500 grams Shrimp/ Prawns

•          3 thinly sliced medium size Onions

•          5-6 Green Chilies or to taste

•          1½ tsp Ginger-Garlic paste

•          1packet of Biriyani Masala

•          ½ cup Curd 

•          ½ cup of Mint leaves

•          ½ cup of minced Cilantro

•          1tsp Saffron soaked in warm Milk (optional)

•          Salt to taste 

•          2 cups of Basmati Rice

•          6 cups of water

•          1 tsp Salt

•          1 tsp Oil (For rice)

•          1 tbsp Oil (For fried Onion)

•          1 tbsp Ghee (optional)

•          2 inch Cinnamon

•          2 Black Cardamoms

•          2 Cloves

•          1tsp Cumin seeds

•          1 Bay leaves

•          2 tbsp Kewra water

Method:

•          Wash and soak Rice for 40 min. 

•          After 40 min heat water in a heavy bottom pan on high heat. When it boils vigorously add soaked Rice, 1 tsp of Oil and Cinnamon, Black Cardamom, Cloves, Cumin seeds, Bay leaves, Salt. (don’t lower the heat) After 5 to 6 min. drain the water and keep the boiled Rice a side.

•          Now clean and wash the Shrimps and marinate it with Biriyani Masala, Curd, Ghee, and keep it aside.

•          Mean while, In a heavy bottom pan or kadai, heat Oil, add sliced Onions and sauté till it turns to brown color it will take about 5 to 8 min. And separate half of it to a paper towel.

•           Then in the same pan, with the fried Onion add Ginger Garlic paste and sauté till raw smell  disappear. It will take about 1min.

•          Now add marinated Shrimps and Salt, mix and cook it in low heat till Oil separate from the mixture, it will take about 2 min.

•          Now add Mint and Cilantro leaves. Mix and cook it for about 1min.

•          Now spread boiled Rice over the Shrimp gravy and sprinkle the fried onion and soaked Saffron and Kawra water.

•          Place lid and over the lid place a heavy weight. Cook on medium high flame for 5 min. Remove the pan from fire and place an iron tawa over low flame. Place the pan on the iron tawa and cook on low flame and cook biryani for 15 to 20 min. Turn off heat and do not remove lid for 10 min.

•          After 10 minutes, gently mix the Rice and gravy.

•           Serve with any Raitha.

  

Recipe Credit: From my Ma’s Rasoi

Cook Tip: