Shrimp and Paneer Biryani

 

When I need to eat Indian food because I crave spices, and I don't have time to prepare curries, rice biryani is my meal to go...

Shrimp and Paneer Biryani

For the rice

1.5 cups of basmati soaked for 30 minutes
2.5 cups of water
few strands of saffron and water

Make a saffron water by grinding the saffron and mixing it with water. Set aside.

For the shrimp and paneer marinate

1 1/2 cup of yogurt
1 teaspoon coriander seeds grinded
1 teaspoon of cumin grinded
3 crushed cardamoms 
4 garlic cloves
2 bay leaves
1 teaspoon red chili powder
2 tablespoons Biryani masala powder
some mint leaves, chopped
1 teaspoon of turmeric

Pepper grinded

200 grams of paneer in cubes
200 grams shrimps cleaned

1/4 cup of green peas

3 carrots diced

15 caju

Salt

For the curry
2 tomatoes chopped
ghee or olive oil
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 piece of ginger 2.5 cm chopped
1/2 cup of yogurt
1 cup of water

To decorate
Cashew and mint chopped

Mix the yogurt and spices, add the shrimp, paneer and vegetables. Let it 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. Sprinkle on top the saffron water.

In a pot, melt the ghee or add olive oil, 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. Add the marinated mix, and let it cook for 10-12 minutes.

On top of these cooked vegetables, panner and shrimp, place the rice. Then decorate with more saffron water if you wish, cashew, and chopped cilantro. Cook it for 7-10 minutes at low heat to mix the flavors. ENJOY!