Ingredients:
Shrimps/Prawns (Peeled) – 300gm
Basmati Rice – 2.5 cups
Green Chillies – 6 nos.
Tomatoes – 6 nos.
Shallots (Small Onions) – 3/4th cup
Mint leaves (chopped) – 1 tbsp
coriander leaves (chopped) – 1 tbsp
ginger garlic paste – 3 tsp
coconut milk – 2 cups
Lemon -1
oil – 1/2 cup
Ghee – 1/4 cup
Salt – 2 tsp
Turmeric powder – 1/4 tsp
Cinnamon stick – 1
Cloves – 3
Cardamom – 1
Bay leaf – 1
Fennel seeds – 1 tsp
For Shrimp Marinade
Chilli powder – 1 tsp
Turmeric powder – 1/2 tsp
Pepper powder – 1 tsp
salt – 1/2 tsp
lemon drops
Method:
- Clean the shrimp and apply the marinade over shrimp and keep it aside for 20 mins.
- Pour water in a vessel and add cardamom, cinnamon, cloves, bay leaves and fennel seeds and set aside for 1 hour.
- Soak Basmati rice in water for 30 minutes.
- Hand pound the shallots and green chillies. If this is not possible chop them finely. Please avoid using the mixer.
- Make a pulp out of the tomatoes in a mixer.
- Heat oil in a pressure cooker.
- Filter out the spices soaked in water and drain the water. Add these spices to the hot oil.
- After this mixture gets fried and the aroma comes out, add pounded shallots, green chillies, mint and coriander leaves and sauté.
- Now add ghee and coat all the ingredients well.
- Add ginger garlic paste and sauté until the raw smell fades away.
- Now add the marinated shrimp and mix well so that the shrimp gets coated with the masala.
- Cook for 2 minutes with the lid closed upside down. Check in intervals and saute.
- Pour in the tomato pulp, coconut milk.
- Add salt to taste and bring the whole mixture to a boil.
- When this reaches bubble boiling stage, add rice.
- Add a teaspoon of lemon juice and mix well.
- Close the lid and cook in medium to low flame for 3 whistles.
Note:
For 2.5 cups of rice, the liquid measurement should be 5 cups to get the perfectly cooked Biriyani with rice being neither sticky nor being too dry. This liquid measure includes tomato pulp, coconut milk and if necessary extra water.
