Shrimp Tellicherry Biryani Recipe

Lifestyle
Nov 02 2017 08:04 PM
Payal Dwivedi

Here is a recipe to create a mouthwatering shrimp Biryani. The shrimp is cooked in a spicy masala and then layered with rice before keeping it on dum. By chef

Ingredients Of Shrimp Tellicherry Biryani

For shrimp marinade:

1 tsp chilli powder

1/2 tsp turmeric powder

salt to taste

2 Tbsp vegetable oil for frying

For the biryani masala:

1/2 kg shrimp

3 large onions, sliced very finely (250 g)

10 green chillies, crushed to a paste

1 Tbsp ginger-garlic paste

1 tomato, sliced into 1/2'" wedges

1/2 Tsp turmeric powder

1 Tsp chilli powder

1/2 Tsp garam masala

2 Tsp coriander powder

1/3 cup coriander leaves, chopped

2 Tbsp ghee

juice of 1 lime

For the rice:

3 cups jeera shaala rice, washed well and drained

1 small onion, sliced finely

6 cups boiling water

3 levelled tbsp ghee

To assemble:

1 Tsp garam masala

1 Tsp saffron ground in 1 Tbsp hot water

How to Make Shrimp Tellicherry Biryani

-Marinate the shrimp for at least half an hour, fry lightly and set aside.For Biryani Masala: Heat 2 tbsp ghee on medium flame and fry the onions till very soft and almost brown.

-Add the green chilli paste and ginger-garlic paste and sauté until the raw smell disappears.Add the turmeric powder, chilli powder, garam masala, coriander powder and tomatoes. Add salt as required and sauté for 1-2 minutes.Now, add the shrimp, stir well and close the vessel for 5-7 minutes.

-Next, squeeze in the lime juice, add the coriander leaves, and adjust seasoning as required.Remove from heat when it reaches a thick-ish consistency and coats the back of your spoon.

For Rice: To prepare the rice, heat the ghee in a medium-sized pot and fry the onions till soft and translucent.Add rice and mix well until it is coated with the ghee.Add the boiling water and salt to taste.

-Let it boil until the water reaches the same level as the rice.Now reduce the heat, cover the pot and cook for 13-14 minutes, stirring gently once in between.

-To Assemble Preheat oven to 150 degrees Celcius.In an oven-proof dish, layer the dish alternately with the shrimp masala and the rice, with the masala forming the bottom layer.

-Three layers are ideal.In between each layer, sprinkle garam masala and saffron.Cover with foil and keep in the oven for 20-30 minutes.Serve hot.