November 15, 2010

Shrimp biriyani recipe


What I used: Serves 4



2 lb shrimp shelled and deveined
2 cup Rice (Basmati or Sona Masoori)
1tsp whole garam masala ( 4 cloves, 2 cardamoms, ½ inch cinnamon, 1 bay leaf)
½ cup peeled baby onions( you may use regular onion sliced instead)
½ cup tomatoes sliced lengthwise
¼ cup whole mint leaves
¼ cup fresh chopped cilantro
½ cup thick yogurt
2 tsp ginger garlic paste
8-10 green chilies sliced lengthwise
1 tsp biriyani masala powder
1/2tsp turmeric powder
2 tsp lime juice
4 tsp ghee/canola oil
Salt or to taste
¼ tsp saffron or turmeric soaked in a 4tsp milk
For the marinade
1tsp red chili powder
½ tsp pepper powder
¼ tsp turmeric powder
1tsp ginger garlic paste
1tsp yogurt
1tsp lime juice
Salt to taste

In a bowl, add the cleaned, shelled and deveined shrimp with the marinate ingredients. Set aside for 30 minutes.

Soak the raw rice in cold water, and set aside for 30 minutes. In a large pot, bring 5 cups of water to a good boil. Add salt and 1tsp oil. Drain the raw rice and add it in. Let it cook till it is 75% cooked. Drain and set aside.

Use a large quart pan with a thick bottom, or a cooker pan. Add in 2tsp ghee. When it begins to shimmer, on medium heat, add the marinated shrimp, little at a time, and cook till it is soft and pink (If you have any marinate liquid left, keep it, to add to the biriyani in a little while). Set aside.

To the same pan, on medium heat, add 1 tsp ghee, and add whole garam masala. When you smell the aroma of the spices, add whole mint leaves, slit green chilies, onions and roast to a light brown. Add ginger garlic paste, roast for another 20 seconds.

Turn the heat up to medium high. Add in tomatoes. Cook a minute, add in the biriyani masala powder, turmeric, chopped cilantro, yogurt, and any leftover marinate. Cook for 2 minutes, and lower the heat to a simmer. Add in the roasted shrimp; Let the whole mixture simmer for 2 minutes.

It is time to add the cooked rice now. Pour it over the yogurt mixture, and spread it evenly, without ever mixing the liquid and rice. They will be 2 separate layers. Pour the saffron milk over the rice. Don’t mix, that way, you will have a hue of orange and yellow tones in your rice. Close a light lid, and let it cook on low for just 10 minutes. More, can burn the liquid and shrimp below. Just before you serve, garnish it with fresh cilantro and some ghee. Mix the rice gently into the shrimp mixture below, and serve piping hot!

The best thing, you will not feel stuffed (or unbutton that tight jeans) when you are done with dinner. It is a light shrimp and spice flavored rice, has all the qualities of a biriyani, without that heavy greasy meat. Enjoy!