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Shrimp Biryani

Shrimp Biryani
Yields
6 servings

Recipe courtesy of Amar Patel, Owner/Executive Chef, Indian Rice Factory.For super crispy onions, put them in a metal strainer over a bowl when they come out of the hot oil. Put the onions still in the strainer (the strainer must be metal to do this) in an oven on low heat until dried somewhat and crispy (cooking time will vary). Yield is 4 to 6 servings.

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ingredients

Shrimp

½
cup coconut cream
1
stem curry leaves
6
garlic, cloves, chopped
1
green chili, chopped
coarse salt to taste
1
Tbsp thick pulp tamarind
2
cup large shrimp, peeled, de-veined
2
oz butter, clarified

Flavoured Water

4
cup water
3
Bay Leaf
½
tsp cumin
4
cloves
½
inch piece ginger, crushed
2-inch
piece cinnamon stick
2
Tbsp canola oil

Rice

1
cup basmati rice
4
oz clarified butter
10
crushed green cardamom pod
2
inch piece ginger, minced
½
tsp cumin, seed
1
chili, green, minced

Crispy Fried Onions

10
medium onion, thinly, sliced
2
cup canola oil

Assembly

1
cup chopped fresh coriander, leaves
butter, for buttering baking dish
2
Tbsp whipping cream
fresh coriander, leaves
toasted almond
½
cup yogurt
¼
cup crispy onions, optional
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directions

Step 1

Combine everything in a medium bowl except the shrimp and clarified butter.

Step 2

Toss the shrimp in the marinade and let marinate for two hours in the refrigerator.

Step 3

Heat clarified butter in a large saute pan on high heat and add the shrimp.

Step 4

Cook, tossing, until half cooked, about 1 to 2 minutes.

Step 5

Remove from heat and set aside.

Step 6

Bring all the ingredients to a boil in a medium pot and let it simmer for a few minutes to extract the flavours.

Step 7

Set aside.

Step 8

Soak rice in water for one hour and drain.

Step 9

Set aside.

Step 10

Heat the butter in a large saucepan on medium-high heat.

Step 11

Add remaining ingredients and stir until sizzling.

Step 12

Add the soaked rice and fry for a few minutes or until translucent.

Step 13

Add 2 cups of the flavoured water.

Step 14

Bring to a boil and then simmer on low heat until the bubbles disappear.

Step 15

Heat hot oil in a large wok on high heat until almost smoking.

Step 16

Add onions.

Step 17

Flip them over in the oil until golden brown but not dark brown.

Step 18

As soon as they are golden, remove the onions and drain on paper towels immediately.

Step 19

Put the onions in a strainer to remove excess oil.

Step 20

Preheat oven to 200 degrees F.

Step 21

Assemble the biryani by smearing a large Dutch oven with butter and cream.

Step 22

Add 1/4 of the rice mixture and 1/4 of the yogurt.

Step 23

Sprinkle with some of the coriander. You can also sprinkle a tablespoon of the crispy onions if you like.

Step 24

Add 1/4 of the shrimp and spread into a layer.

Step 25

Repeat the process until all the ingredients are used up, ending with rice.

Step 26

Sprinkle with any remaining coriander and bake for 15 minutes.

Step 27

Cool 5 minutes.

Step 28

Serve the biryani with the fried onions, coriander and toasted almonds sprinkled on top.

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