Shrimp Biryani
| Serves: |
6 |
| Recipe Type: |
Non Veg. |
| Calories Per Serving: |
481 |
| Preparation Time: |
15 M |
| Cooking Time: |
25 M |
| Difficulty: |
Average |
Ingredients:
- 2 Garlic Cloves (Lehsan) (crushed)
- 2 Green Chilies (Hari Mirch)
- 2-3 cups of Coconut (grated)
- 2 tsp Garam Masala Powder
- 1 tbsp Lime Juice
- 1 tbsp Cashew Nuts (optional)
- 1 tbsp Raisins (Kishmish) (optional)
- 2 Bay Leaves (Tezz Patta)
- 1 pound (½ kilogram) Shrimps (Prawns) (shelled & de-veined)
- 1 cup Basmati Rice (long grain)(soaked in water for 20 minutes)
- 2 Onions (medium)(chopped)
- ½ pound Peas
- 1-inch Ginger Piece (Adrak) (grated)
- ¼ cup Clarified Butter (Ghee) or Cooking Oil
- Salt (to taste)
Cooking Instructions:
- Preheat the oven to 300°F.
- Grind the garam masala , ginger, garlic, green chilies, cashew nuts, coconut and make a paste.
- Heat 3 tbsp of oil or ghee in a pan.
- Add half of the onions and fry until golden brown.
- Put the ground paste, shrimp, ½ tsp salt and mix well until all the shrimps are coated with masala and cook for 5 minutes over low heat.
- Take out from heat and set aside.
- Take another pan and heat 2 tbsp of oil or ghee.
- Fry the bay leaves, the rest of the onions and fry until the onions are golden brown.
- Put the rice into the above mixture and stir until the rice becomes luminous.
- Add the peas, ½ tsp salt and 2 cup of water and cook over low heat for 15 minutes.
- Mix the rice and shrimp together.
- Cover with aluminum foil and bake them for 10-15 min at 300°F.
- Garnish with fried cashews, raisins and sprinkle with lime juice.
Suggestions:
