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Shrimp Biryani
Created by: Howcan Team
Ingredients
- 1 cup basmati rice
- 1 pound shrimp, peeled and deveined
- 1 large onion, thinly sliced
- 1 tomato, chopped
- 1/4 cup plain yogurt
- 2 tablespoons biryani masala
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon saffron threads
- 1/4 cup milk
- 2 tablespoons ghee or vegetable oil
- 2 cups water
- Salt to taste
- Fresh cilantro and mint leaves for garnish
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
- In a small bowl, combine the saffron threads and milk. Let it steep for 10 minutes.
- In a large skillet or pot, heat the ghee or vegetable oil over medium heat. Add the sliced onions and sauté until golden brown. Remove half of the onions and set aside for garnish.
- To the remaining onions in the skillet, add the ginger paste and garlic paste. Sauté for 1-2 minutes until fragrant.
- Add the chopped tomato and cook until it softens and the oil starts to separate from the mixture.
- Stir in the biryani masala, turmeric powder, and red chili powder. Cook for another 2-3 minutes.
- Add the shrimp to the skillet and cook for 3-4 minutes until they turn pink and opaque. Remove the shrimp and set aside.
- In the same skillet, add the drained rice and sauté for 2-3 minutes to coat the grains with the aromatic mixture.
- Pour in 2 cups of water and season with salt. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the rice is almost cooked.
- Layer the cooked shrimp over the partially cooked rice. Drizzle the saffron-infused milk over the shrimp and rice.
- Cover the skillet and continue to cook for another 5-7 minutes, or until the shrimp is fully cooked and the rice is tender.
- Garnish with the reserved fried onions, fresh cilantro, and mint leaves before serving.
- Serve the shrimp biryani hot with raita or a side salad.
Shrimp Biryani is a flavorful and aromatic dish that originated in the Indian subcontinent. This classic dish combines succulent shrimp with fragrant basmati rice, infused with a blend of exotic spices such as cardamom, cinnamon, and saffron. The dish has a rich history, with roots in the Mughlai cuisine of India, where it was traditionally prepared for royalty and special occasions. Today, Shrimp Biryani is a popular dish in Indian and South Asian restaurants around the world. Renowned chefs and restaurants in regions such as Hyderabad, Kolkata, and Kerala are known for their exceptional Shrimp Biryani, each adding their own unique twist to the recipe. The key to a perfect Shrimp Biryani lies in the careful layering of marinated shrimp, parboiled rice, and caramelized onions, creating a symphony of flavors and textures. The dish is often garnished with fried onions, fresh cilantro, and a squeeze of lemon for a burst of freshness. For those seeking the best Shrimp Biryani experience, a visit to the bustling streets of Hyderabad, known as the Biryani capital of India, is a must. Here, one can savor the authentic flavors of this beloved dish, prepared using age-old recipes and techniques passed down through generations. While the traditional method of cooking Shrimp Biryani involves layering the ingredients in a pot and slow-cooking them to perfection, modern variations include pressure cooking or even using an Instant Pot for a quicker preparation without compromising on taste. Whether enjoyed at a fine dining establishment or prepared at home with love, Shrimp Biryani continues to captivate food enthusiasts with its tantalizing blend of spices and succulent shrimp, making it a timeless favorite in the world of Indian cuisine.
70 min
4 servings
450 calories
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