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