Shrimp Biriyani
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Shrimp Biriyani

A very easy tasty dish..!

Reeba Jerry

Ingredients

5-serving
  1. 500 Grams Shrimps Cleaned
  2. 2 Teaspoons Kashmiri Chilli Powder
  3. 1 Teaspoon Coriander Powder
  4. 1/2 Teaspoon Turmeric powder
  5. shrimps Oil for shallow frying
  6. 3 Onions Medium sized (Chopped)
  7. 3 - 4 Tablespoons Garlic (Finely Chopped)
  8. 3 - 4 Greenchillies (Finely Chopped)
  9. 3 Tablespoons Ginger (Finely Chopped)
  10. 2 Tomatoes Medium sized (Chopped)
  11. 1 Teaspoon Pepper Powder
  12. 1 Teaspoon Garam Masala
  13. 1 Tablespoon Lime Juice
  14. Handful Coriander Leaves of Chopped
  15. 3 Cups Rice
  16. 6 1/2 Cups Water
  17. 4 Tablespoons Ghee
  18. 2 Tablespoons Oil
  19. 1 Onion Large (Sliced)
  20. 4 Cardamom
  21. 1 Bay Leaf
  22. 5 Cloves
  23. 1 Cinnamon Sticks
  24. 1 Teaspoon Cumin Seeds
  25. 1/2 Tablespoon Lemon Juice
  26. to taste Salt

Method

90 mins
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    Marinate the shrimps with kashmiri chilli powder, coriander powder, turmeric powder and salt.keep it aside for half an hour.

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    Take a pan, add the oil for shallow frying the shrimps. Shallow fry them, stirring continuously for 4-5 minutes. Take them out and keep it aside.

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    In the same oil, add chopped onions, garlic, ginger, green chillies and salt. Saute till onions becomes soft.

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    Add chopped Tomatoes to the above. Cover and cook till the tomatoes becomes soft.

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    Add half fried prawns and pepper powder to the above. Cover and cook it on a low flame for 25-30 minutes till gravy gets thick.

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    Add chopped coriander coriander leaves, garam masala and lime juice (1 Tbsp) to the above. Cover and cook for 5 minutes.

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    To Prepare Rice: Wash and strain the rice well. Take a pan and add ghee and oil. When the ghee is hot, add sliced onions. Saute till onions turns soft.

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    Now add the cinnamon, cardamon, bay leaf, cloves, cumin seeds and saute for 2-3 minutes until the aroma of spices starts coming out.

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    Add boiling water, lime juice and salt to the above. When the water starts bubbling, add the rice slowly and reduce the heat to medium.

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    Cover and cook till its done.

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    For layering: Divide the rice in two parts. Take an ovenproof vessel, rub it with ghee. Layer the bottom of the first part of rice. Pour the prawn masala on top of this layer.Now layer the second part of rice on top of it.

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    Cover the dish well and keep it in a preheated oven (180 degrees c) for 20-25 minutes.

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    Take the dish out, garnish with fried onions, cashews and raisins (optional)

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