Shrimp Biryani with Carrot Raita
 
 
Shrimp Biryani
Author:
Recipe type: Main
Cuisine: Indian
Ingredients
For making homemade Biryani Masala
  • Cloves- 10
  • Black Cardamom- 4
  • Mace- 3
  • Dried Bay leaves- 2
  • Whole Green cardamom-10
  • Cinnamon-3 inch slice
  • Black Peppercorns- 10
  • Black cumin- ½ tsp
  • Fried onion- ¼ cup
  • Chili powder-1 tbsp
  • Coriander powder- 2 tbsp
  • Cumin powder-1 tbsp
  • Turmeric powder-1/4 tsp
  • Fennel powder- 2 tsp
For Cooking Rice
  • Basmati Rice- 1½ cups
  • Cardamom- 3
  • Cinnamon- 2-inch slice
  • Cloves- 3
  • Dried bay leaves- 2
  • Fennel seeds- 1 tsp
  • Water- 2½ cups
  • Salt- 1¼ tsp
Frying the Shrimp
  • Shrimp, deveined and de-shelled- 30
  • Ginger-garlic paste- 1 tbsp
  • Chili powder- ½ tsp
  • Turmeric powder- ¼ tsp
  • Coriander powder- 1 tsp
  • Salt- 1 tsp
  • Oil- just enough for shallow frying the shrimp
Making the Shrimp Masala and adding the rice
  • Oil- used for shallow frying the shrimp
  • Yogurt- 1½ cups
  • Green chilies, chopped- 1 tbsp
  • Cilantro, chopped- ¼ cup
  • Mint, chopped- ¼ cup
  • Biryani Masala- 2 tbsp
  • Salt- ¼ tsp
  • Fried shrimp- 1 lb
  • Cooked Rice- 1½ cups
For Granish
  • Fried Onion- ½ cup
  • Cilantro, chopped-1/4 cup
  • Saffron, soaked in 2 tbsp milk- 2 pinches
Carrot Raita
  • Yogurt- 1 cup
  • Red Onion, minced- ½ small onion
  • Carrot, grated- 1
  • Green chilies, chopped- 1 tsp
  • Cilantro chopped- 1 handful
  • Salt- to taste
Instructions
Making The Biryani Masala
  1. Grind the above ingredients into a fine powder and store it in an air-tight container.
  2. This biryani masala can be stored for a few months.
  3. This can be used for making all kinds of biryani: Chicken, lamb, Fish, Vegetable etc
For Making Rice
  1. Soak the basmati rice in water for 30 minutes.
  2. In a large pot, add the water and the spices to it, let the water come to a rolling boil.
  3. Season the water with salt.
  4. Add the strained, soaked rice to the boiling water and cook covered over medium heat.
  5. Cook the rice to only 85-90%, remaining cooking has to be done along with the shrimp masala.
  6. If there is any water in the rice, strain the water and keep aside.
Frying[ the shrimp/b]
  1. Devein, de-shell and clean the shrimp under running water.
  2. Add ginger-garlic paste, turmeric powder, chili powder, coriander powder and salt to the shrimp. Marinate the shrimp for 15 minutes.
  3. Place a non-stick pan over medium heat, add the oil.
  4. Let oil turn hot, add the shrimp and shallow fry in batches, for 4 minutes.
  5. Don’t over fry the shrimp.
  6. Remove the shrimp from the oil and keep aside.
[b]For Making The Masala And Mixing
  1. Heat a wide non-stick pot over medium heat, add the oil used for frying the shrimp.
  2. Add green chilies, cilantro, mint, salt, biryani masala and combine everything.
  3. Cook for 2 minutes.
  4. Now, add the fried shrimp, combine well.
  5. Add the yogurt to the shrimp, cook for 2 minutes.
  6. Evenly spread the shrimp masala.
  7. Add the cooked rice on top of the shrimp masala and spread the rice.
  8. Garnish with fried onions, cilantro, and saffron.
  9. Cover the pot with it a tight lid and cook for 10 minutes, cook over low-medium heat.
  10. While serving, combine the rice and shrimp masala together and serve with Raita.
Making Raita
  1. Combine all the above ingredients in a medium bowl.
  2. Serve with Shrimp Biryani.
Notes
Prepare the homemade Biryani masala the previous day and this can be stored for several months and can be used for making any kinds of biryani.
On the day of making this, you just have to make the rice and the shrimp masala. You could simultaneously cook the rice and fry the shrimp.
After frying the shrimp, start making the shrimp masala. By then rice must have cooked, spread the rice on the shrimp masala and cook for another 10 minutes.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at https://www.thasneen.com/cooking/easy-best-shrimp-biryani-with-carrot-raita/