Spicy Shrimp Biryani
by #Quratulain Saleem
Ingredients:
1. Shrimps more than 1 kg deveined and washed(marinated in 1 tsp turmeric powder and 1/3 cup vinegar. Wash them after 1/2 an hour.)
1. Shrimps more than 1 kg deveined and washed(marinated in 1 tsp turmeric powder and 1/3 cup vinegar. Wash them after 1/2 an hour.)
2. Onions 4 medium (thinly sliced, fried until caramelized and crushed.)
3.Tomatoes 3 medium sliced
4. Green chillies 6 cut in slits or can be added in the form of a paste
5. Bombay biryani masala (Shan) 1 pack
6.Oil 1 1/2 cups
7. Rice Basmati 3 1/2 regular serving glasses
8. Ginger Garlic paste 3 tbsps flat
9. Coriander leaves 1 handful
10. Mint leaves 1 handful
11. Green chillies 6 to 7 finely sliced
12. Lemon juice 1/4 cup
13. Kewra water 4 tbsps with zarda ka rang
14. Yoghurt 1 1/3 cups finely whipped until creamy.
Method:
Heat oil, add green chillies, fry them vigorously, add ginger garlic paste, fry for 10 seconds, then tomatoes and fry until getting paste form. Then add yoghurt and fry again for a few seconds. Then add Bombay biryani masala, fry until oil starts showing from the sides. In the end, add caramelized crushed onions. Mix well.
Then wash marinated prawns and add them into the spice mixture. There will be a little need for water. You have to ensure yourself how much you require water that is sufficient for preparing gravy. I used only 1 cup of water because prawn leaves all its moisture that suffices for the gravy and yoghurt too.
Make sure, your gravy should be in a semi-dried form. It shouldn't be runny or not too dry.
Keep the prawns to cook on medium flame. They get ready in no time to keep a close watch. When biryani masala is ready, garnish it with cilantro, green chillies and mint leaves. Add lemon juice.
Make sure, your gravy should be in a semi-dried form. It shouldn't be runny or not too dry.
Keep the prawns to cook on medium flame. They get ready in no time to keep a close watch. When biryani masala is ready, garnish it with cilantro, green chillies and mint leaves. Add lemon juice.
For Rice:
1.cinnamon stick 2
2.black peppercorns 7 to 8
3.green cardamom 6
4.black cardamom 1 large or 2 medium
5.bay leaves 2 medium
6.cloves 6 to 8
7.star anise 1
8. Shah zeera 1 Tsp
9.cumin seeds 2 tsp
10.Green chillies 3
11.mint leaves 1/2 cup crushed and fresh
12. Salt 3 1/2 Tsp
1.cinnamon stick 2
2.black peppercorns 7 to 8
3.green cardamom 6
4.black cardamom 1 large or 2 medium
5.bay leaves 2 medium
6.cloves 6 to 8
7.star anise 1
8. Shah zeera 1 Tsp
9.cumin seeds 2 tsp
10.Green chillies 3
11.mint leaves 1/2 cup crushed and fresh
12. Salt 3 1/2 Tsp
Method:
Add all the above ingredients and boil water. Add rice and drain upon boiling.
Drizzle them over the biryani masala and let it brew for at least 20 minutes. Pour oil slightly over rice. Garnish with green chillies and cilantro and pour kewra water diluted with zarda ka rang.
Add all the above ingredients and boil water. Add rice and drain upon boiling.
Drizzle them over the biryani masala and let it brew for at least 20 minutes. Pour oil slightly over rice. Garnish with green chillies and cilantro and pour kewra water diluted with zarda ka rang.
Your biryani is ready. Serve with cucumber raita and onion and green chilli salad.