IngrediantsShrimps(Prawns) - 1 lbBasmati rice - 2 cupsOnion - 1(thinly sliced)Green Chilly - 2 (minced)Ginger-garlic paste - 2 tbspTomato - 2 ( crished/finely diced)Lemon - 1Coriander leaves - handfulMint leaves - handful (optional)Chilly powder - 2 tspCoriander powder - 1 tspTurmeric powder - 1/4 tspCurd - 1/2 cupSalt - to tasteCloves - 4 Cinnamon stick - 1 piece Cardamom - 2 podsBay leaf - 1Star anise - 1Ghee - 2 tblspOil - 2 tblsp
Method1.Devein and clean the shrimps and rinse with water thoroughly. 2.Add 1 tsp of chilly powder, 1/2 tsp of coriander powder, a pinch of turmeric powder, 1 tbsp of ginger-garlic paste, curd and salt.Toss everything together and keep it aside. 3.Heat ghee and oil in a deep pan and add cinnamon, cardamom, bay leaf, star anise and cloves.4.Add onions and fry till it becomes golden brown. Add the remaining ginger-garlic paste and green chilly and fry for 2-3 mins, until the raw smell disappears. 5.Add the tomatoes along with the rest of the chilly powder, coriander powder and turmeric powder and fry till a nice spicy paste is formed.6.Add part of the chopped coriander leaves saving a part for garnishing. Add chopped mint leaves and fry for another minute. 7.Add the shrimp mixture to this paste and fry for 2 minutes. Overcooking the shrimp will make it rubbery. 8.Put this mixture into a rice cooker along with rice and 3 cups water.Pour the juice of a whole lemon on top.9.Once the biriyani is done, put it into an oven safe tray. Heat it for 10-15 minutes in a 350 degree oven to remove the excess liquid.(optional)10.Grnish with cilantro and fried shrimp and serve with some raita.
