Ingredients :
Shrimps(Prawns) - 500 grams
Basmati rice - 2 cups
Onion - 1(thinly sliced)
Green Chilly - 2 (minced)
Ginger-garlic paste - 2 tbsp
Tomato - 2 ( crished/finely diced)
Lemon - 1
Coriander leaves - handful
Mint leaves - handful (optional)
Chilly powder - 2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Curd - 1/2 cup
Salt - to taste
Cloves - 4
Cinnamon stick - 1 piece
Cardamom - 2 pods
Bay leaf - 1
Star anise - 1
Ghee - 2 tblsp
Oil - 2 tblsp
Preparation Method :
1.Devein and clean the shrimps and rinse with water thoroughly.
2.Add 1 tsp of chilly powder, 1/2 tsp of coriander powder, a pinch of turmeric powder, 1 tbsp of ginger-garlic paste, curd and salt.Toss everything together and keep it aside.
3.Heat ghee and oil in a deep pan and add cinnamon, cardamom, bay leaf, star anise and cloves.
4.Add onions and fry till it becomes golden brown. Add the remaining ginger-garlic paste and green chilly and fry for 2-3 mins, until the raw smell disappears.
5.Add the tomatoes along with the rest of the chilly powder, coriander powder and turmeric powder and fry till a nice spicy paste is formed.
6.Add part of the chopped coriander leaves saving a part for garnishing. Add chopped mint leaves and fry for another minute.
7.Add the shrimp mixture to this paste and fry for 2 minutes. Overcooking the shrimp will make it rubbery.
8.Put this mixture into a rice cooker along with rice and 3 cups water.Pour the juice of a whole lemon on top.
9.Once the biriyani is done, put it into an oven safe tray. Heat it for 10-15 minutes in a 350 degree oven to remove the excess liquid.(optional).
* Grnish with cilantro and fried shrimp and serve with some raita.
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