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.
Crispy Fried Onions
Combine everything in a medium bowl except the shrimp and clarified butter.
Toss the shrimp in the marinade and let marinate for two hours in the refrigerator.
Heat clarified butter in a large saute pan on high heat and add the shrimp.
Cook, tossing, until half cooked, about 1 to 2 minutes.
Remove from heat and set aside.
Bring all the ingredients to a boil in a medium pot and let it simmer for a few minutes to extract the flavours.
Soak rice in water for one hour and drain.
Heat the butter in a large saucepan on medium-high heat.
Add remaining ingredients and stir until sizzling.
Add the soaked rice and fry for a few minutes or until translucent.
Add 2 cups of the flavoured water.
Bring to a boil and then simmer on low heat until the bubbles disappear.
Heat hot oil in a large wok on high heat until almost smoking.
Flip them over in the oil until golden brown but not dark brown.
As soon as they are golden, remove the onions and drain on paper towels immediately.
Put the onions in a strainer to remove excess oil.
Preheat oven to 200 degrees F.
Assemble the biryani by smearing a large Dutch oven with butter and cream.
Add 1/4 of the rice mixture and 1/4 of the yogurt.
Sprinkle with some of the coriander. You can also sprinkle a tablespoon of the crispy onions if you like.
Add 1/4 of the shrimp and spread into a layer.
Repeat the process until all the ingredients are used up, ending with rice.
Sprinkle with any remaining coriander and bake for 15 minutes.
Cool 5 minutes.
Serve the biryani with the fried onions, coriander and toasted almonds sprinkled on top.