Shrimp Biryani

 

This dish is not very photogenic, but it is delicious!

Shrimp Biryani

For the rice

1.5 cups of basmati soaked for 20 minutes
2.5 cups of water
1 teaspoon of cumin
2 tablespoons of yogurt
few strands of saffron and water

For the shrimp marinate

1 cup of yogurt
1 teaspoon coriander powder
1 teaspoon of cumin
3 crushed cardamoms
2 garlic cloves
1 bay leave
1 teaspoon red chili powder
2 tablespoons Biryani masala powder
some mint leaves, chopped
1 teaspoon of turmeric
250 grams shrimps cleaned

12 caju

Salt

For cooking vegetables
2 tomatoes, chopped
ghee
1 teaspoon of turmeric
1 stick of cinammon
1 bay leaf
2 tablespoons of chili powder
Salt to taste
1 chopped onion
3 garlic cloves, minced
1 pinch of ginger 2.5 cm chopped
1/2 cup of yogurt
1 cup of water

To decorate
Caju and cilantro chopped

Mix the yogurt and spices, and add the shrimp. Let them marinate for 2 hours. The more time the better.

Cook the soaked rice until is tender, but not fully cooked. Take it out, and place it on a plate to let it cool. Divide it in two portions.

In a pan, add some ghee, and cook the shrimps for 4 minutes in their marinate sauce. Set aside.

In a clay pot, melt the ghee, and sautee the onion, garlic, and ginger. Once they are cooked, add the chopped tomatoes, turmeric, salt, and yogurt. Let it cook for 5 minutes at low heat. You can make the biryani in layers. on top of these cooked vegetables, place one layer of rice, then the shrimps, finish with another layer of rice. Then decorate it with saffron water, caju, and chopped cilantro. Cook it for 7 minutes at low heat to mix the flavors. ENJOY!