Friday, 18 November 2016

Shrimp Biryani

INGREDIENTS:

For Marinating

  • Prawns (or Shrimp) – ½ kg
  • Garam Masala – ¼ tsp
  • Red Chili Powder – 1 tsp
  • Turmeric Powder – ¼ tsp
  • Ginger garlic paste – 1 tsp
  • Lemon Juice – 1 tsp
  • Salt – 1 tsp

For Cooking Rice

  • Basmati Rice – 2 cups
  • Cinnamon – 2” piece
  • Bay Leaf – 2
  • Cardamom – 3
  • Cloves – 5
  • Salt-totaste
  • Oil – 1 tbsp
  • Fennel seeds (or cumin seeds) – 1 tsp

For Masala

  • Oil – 3-4 tbsp
  • Ghee – 2 tbsp
  • Ginger Garlic Paste – 2 tbsp
  • Onion – 2(about 1 cup sliced)
  • Tomato – 2(about 1 cup chopped)
  • Mint Leaves – 1/4 cup
  • Green Chilies – 4 (finely chopped)
  • Black Pepper Powder – ¼ tsp
  • Red Chili Powder – ½ tsp
  • Turmeric Powder – ¼ tsp
  • For Layering

  • Raisins – 2-3 tbsp
  • Coriander Leaves – ¼ cup
  • Mint Leaves – ¼ cup
  • Onion – 2(about 1.5 cups sliced) 
  • Saffron – few strands
  • Milk – 3 tbsp
  • Ghee – 2 tbsp
  • Garam Masala – ¼ tsp
  • Oil – 2-3 tbsp
  • METHOD:

  • Marinate the prawns with salt, red chili powder, ginger garlic paste, garam masala and lemon juice for about 10 minutes. Wash and soak the rice for about 30 minutes. I usually soak the rice and get the other things done. Similarly, soak the saffron strands in some warm milk.
  • Heat a big heavy bottomed pot or a pressure cooker in which you plan to make the shrimp biryani. Add 2 tbsp of oil; first fry the cashews and raisins until golden brown. Remove  them using a slotted spoon and keep it aside.
  • In the same oil, add the marinated shrimp (prawns) and fry for about 5 minutes. Remove it and keep it aside.
  • Add another 2 tbsp. of oil and add the sliced onions. Add little salt and cook it for 30 minutes on medium flame till it gets browned. Remove the fried onions and keep it aside. We need it later for layering. You can fry the onions in a separate pan if you want to save time.
  • After removing the onions, add little ghee to the same pan. Add the ginger garlic paste and fry for a minute.
  •  Add green chilies, chopped tomatoes, chopped mint and coriander leaves. Saute till it gets mushed up.
  •  Add the red chili powder, dry spices, turmeric powder and black pepper powder. Also, add 1/3rd of the fried onions. Mix everything together and cook for 2-3 minutes till you get a nice gravy.
  • At this stage, mix in the fried prawns with this.
  • Simultaneously in another big pot, bring plenty of water to boil. Add the oil, cardamom, cinnamon, bay leaf, cloves, fennel seeds and some salt. Add the soaked rice. Cook until the rice gets 3/4th cooked. Drain the rice and keep it ready for layering.
  • In the pot with the prawns and the masala gravy, spread the masala evenly around the pan. Add the cooked rice as the second layer. You can add all the rice in a single batch if you are making a small quantity. For large quantities, 2-3 layers of the masala and rice can be made.
  • After adding the rice layer, add fried onions, finely chopped mint leaves and raisins as the third layer. Add the saffron soaked milk on top of the rice. Also sprinkle some and add the ghee on top.
  • Cover with a tight fitting lid and leave it on the lowest heat setting for about 20 minutes.
  • Open the lid, fluff up the rice gently without breaking it. Enjoy Shrimp Biryani.

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