Biryani is a spicy Indian layered rice dish that is mostly cooked with vegetables, shrimp, chicken or goat. This recipe I am sharing is for a medium-spicy shrimp biryani. If you like it more spicy, you can add a few more chillies and/or garam masala.
Ingredients
2 cups of Basmati rice
1/2 pound large deveined wild caught shrimp
3 tablespoons of olive oil
2 small green chillies
4 pods of garlic
1 inch of ginger
1 large onion
1 large tomato
1 teaspoon each chilli, turmeric, cumin, and coriander powder
2 teaspoons garam masala
2 tablespoons lime juice
1 large potato
2 bay leaves
2 star anise
3 stocks of coriander leaves
1/2 teaspoon pepper
1 teaspoon salt (Add more to suit your taste)
Step 1: Grind the green chillies, ginger and garlic into a paste. Marinate the shrimp in half of the paste and keep it aside.
Step 2: Boil the rice in 8 cups of water along with 2 bay leaves, and star anise. Drain the water once the rice is cooked.
Step 3: Cut the potato in wedges, add some salt and pepper and shallow-fry them until they turn golden brown.
Step 4: Boil three eggs. Cut them into halves and keep them aside.
Step 5: For the shrimp mixture, saute the remaining ginger garlic paste in olive oil. Add the diced onions and tomatoes and let it cook for about 5 minutes on medium heat. Add the spices, salt, shrimp, finely chopped coriander leaves and the lime juice. Let it cook for about 15 minutes.
Step 6: Layer the rice, shrimp mixture and potato wedges on top of one another. Keep layering until you can add rice as the final layer. Garnish the top layer with the eggs, remaining potato wedges and coriander leaves.
Step 7: Let it heat on low heat for about 15 minutes.
Step 8: Serve hot. You could have it with yoghurt on the side.
Ingredients
2 cups of Basmati rice
1/2 pound large deveined wild caught shrimp
3 tablespoons of olive oil
2 small green chillies
4 pods of garlic
1 inch of ginger
1 large onion
1 large tomato
1 teaspoon each chilli, turmeric, cumin, and coriander powder
2 teaspoons garam masala
2 tablespoons lime juice
1 large potato
2 bay leaves
2 star anise
3 stocks of coriander leaves
1/2 teaspoon pepper
1 teaspoon salt (Add more to suit your taste)
Step 1: Grind the green chillies, ginger and garlic into a paste. Marinate the shrimp in half of the paste and keep it aside.
Step 2: Boil the rice in 8 cups of water along with 2 bay leaves, and star anise. Drain the water once the rice is cooked.
Step 3: Cut the potato in wedges, add some salt and pepper and shallow-fry them until they turn golden brown.
Step 4: Boil three eggs. Cut them into halves and keep them aside.
Step 5: For the shrimp mixture, saute the remaining ginger garlic paste in olive oil. Add the diced onions and tomatoes and let it cook for about 5 minutes on medium heat. Add the spices, salt, shrimp, finely chopped coriander leaves and the lime juice. Let it cook for about 15 minutes.
Step 6: Layer the rice, shrimp mixture and potato wedges on top of one another. Keep layering until you can add rice as the final layer. Garnish the top layer with the eggs, remaining potato wedges and coriander leaves.
Step 7: Let it heat on low heat for about 15 minutes.
Step 8: Serve hot. You could have it with yoghurt on the side.
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