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.
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