Shrimp Biryani

1. Raita (a mixture of plain yogurt with onions) goes well with Shrimp Biryani
2. Mirchi Salan (green chili cooked in tangy tomato paste and a variety of spices and nuts) also goes well with shrimp biryani.

• Shrimp should be cooked under medium heat.

1. Add whole garam masala ( 4 green cardamom, 1 cinnamon stick, 10 cloves, half a spoon of mace strands) and cumin seeds in quick succession after the oil warms up sufficiently. Cook for about 3 minutes. You will know when they are done, when the spices emanate a sweet smell.
2. Add the marinated shrimp to the mixture and cook for 5 minutes. Place the shrimp separately on a plate.

• The biryani rice should be cooked between medium and high heat.

1. Add 6 cups of water (1cup basmatihi rice = 2 cups water). Add 1 spoon of salt and 3 spoons of oil to the water. Wait until the water boils. The water should taste salty.
2. After the water boils add the following.

• 1 tablespoon of black pepper
• 1 cinnamon stick
• 10 cloves
• 4 bay leaves
• half a spoon of shah jeera
• half a spoon of mace strands
• 4 green cardamom
• 2 black cardamom
• 2 star anise

Allow the ingredients to boil in the water. You will know when its done when the green and black cardamom start to swell up. Also the spices emanate a sweet smell.Add the soaked basmathi rice to the boiling water.

3. Cook the rice until its 70 percent done. Pick up a grain of rice. When you touch it, it feels slightly hard and almost done.

• The shrimp biryani should be cooked between medium and high heat.

1. Add 2 spoons of yogurt, a handful of coriander leaves, a handful of mint leaves, 2 green chilis and salt in quick succession. Cook for about 8 minutes.
2. Add 2 tablespoons of biryani masala powder and mix thoroughly. Cook for about 3 minutes.
3. Add the shrimp and mix thoroughly. Cook for about 5 minutes.
4. Add the cooked basmathi rice as a second layer.
5. Sprinkle the following on the basmathi rice.

• The remaining coriander leaves and mint leaves.
• Add a tablespoon of garam masala powder.
• Sprinkle 2 handfuls of fried onions. (I forgot this step. My apologies for doing that.)

6. Cover the wok and cook for about 12 minutes.

7. Turn off the heat. Keep the dish covered for about 10 minutes on the kitchen counter. Mix the rice and shrimp gently from the sides bottom up (do not start in the middle as it would break the rice).

1. Cut one-fourth of an onion into small cubes.
2. Add about 4 spoons of yogurt.
3. sprinkle coriander leaves. ( I did not have coriander leaves.)
4. Pour about one-fourth glass of water and add a pinch of salt. Mix thoroughly.