Thursday, November 28, 2013

Shrimp Biryani



Shrimp Biryani can be served with Raitha, papad and pickle. 



Ingredients:
  • Shrimp : 500gms (washed and cleaned) (deshelled)
  • Onion : 2 (medium) (Finely chopped)
  • Basmati Rice : 2 cups (soaked for 20 minutes)
  • Tomato : 2 grind to paste with salt and turmeric(for color)
  • Fennel seeds : 2tsp
  • Cinnamon : 1″
  • Cloves: 3
  • Bay leaves : 2
  • Ginger & Garlic Paste : 2 tbsp
  • Green chili : 5-6(according to your spice level)
  • Curry Leaves : 5-6
  • Yogurt : 3/4 cup
  • water : 3 cups
  • Coriander leaves : 1 cup chopped
  • Mint Leaves : 1/2 cup
  • Red chili powder : 1 1/2 tbsp
  • Cumin Powder: 1 tsp
  • Coriander powder : 2 tbsp
  • Biryani masala : 1/2 tbsp (optional)
Method:
  • Clean and Soak the Basmati rice for 20 minutes.
  • Grind the mint leaves and coriander leaves into coarse paste and keep them aside. 
  • Heat oil in a pressure cooker on a low flame and add fennel seeds, cloves, bay leaves, cinnamon.
  • After 2 minutes add onions (chopped) and fry them for few minutes or till it becomes translucent.
  • Now add Ginger & Garlic paste and fry them again for few minutes.
  • After the raw smell goes off add tomato paste, curry leaves and green chilies.
  • Fry them all together for 3-4 minutes.
  • Now add turmeric powder, red chili powder, coriander powder, cumin powder and biryani masala.
  • Fry them all together for few more minutes and add the shrimp(deveined) and 1/2 cup yogurt.
  • Cook in medium heat for 5-6 minutes till the shrimp becomes little soft and add 3 1/2 cups of water.
  • Bring to boil. Drain all water from the rice and add the rice  and some oil on top of it.
  • Add salt to your taste.
  • Now add the ground mixture (mint and coriander leaves) mix it all together.
  • Pressure cook the biryani for one whistle or in medium heat for 25 minutes.
  • After the pressure cooker is cooled,squeeze some lime juice on top of it.
  • Serve it hot with raitha.

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