Shrimp Biryani

A fragrant rice dish where shrimps remain juicy and pearly. The trapped steam concentrates the aromas of saffron and warm spices that fill the room as soon as the pot is opened.

• Prep time: 30 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 995
• Protein: 47 g
• Carbs: 171 g
• Fat: 12 g

Ingredients

• 600 g Shrimp ( peeled )
• 400 g Thai or basmati rice ( rinsed )
• 3 tbsp yogurt Indian
• 2 tbsp ghee
• 2 piece Onion ( finely sliced )
• 2 piece Garlic ( minced )
• 1 tsp Ginger powder
• 1 tsp turmeric
• 1 tbsp garam masala
• 1 piece Cinnamon stick
• 4 piece cardamom ( crushed )
• 3 piece Clove
• 1 piece Hot chili pepper optional ( seeded and minced )
• 1 pinch Saffron
• 0.5 piece Fresh cilantro ( chopped )
• 0.5 piece Mint fresh ( chopped )
• 400 g Basmati Rice ( rinsed until water runs clear )
• 1 piece Fresh ginger ( peeled and grated )

Instructions

1. Shrimp Marinade

   In a mixing bowl, combine the Indian yogurt, turmeric, chili, ginger powder, grated fresh ginger, and minced garlic. Coat the shrimp in this mixture. The mixture should be creamy and colorful. Let it rest in the fridge.

2. Rice Pre-cooking

   Plunge the basmati rice into a large pot of boiling salted water with the cinnamon stick, cardamom, and cloves. Cook for about 6 minutes: the grain should be soft on the outside but still firm to the bite. Drain carefully.

3. Frying the Onions

   In a pot, heat the ghee. Sauté the sliced onions until they are deep brown and crispy. Remove half of them for the final garnish. The fat should be infused with the sweet taste of the fried onions.

4. Assembly and Steaming

   In the same pot, place the shrimp with their marinade. Cover with the pre-cooked basmati rice. Sprinkle with fresh coriander, fresh mint, the remaining fried onions, and the saffron diluted in a little water. Seal tightly. Cook over very low heat: the steam should cook the shrimp without drying out the rice.

Chef's tips

• Do not mix the rice after layering, serve by scooping vertical layers to maintain color contrast.
• If you don't have a tight lid, seal the edges of the pot with a strip of dough (flour and water) for perfect 'Dum' cooking.
• The rice must be drained as soon as it loses its crunch, otherwise it will turn into mush during the second cooking.

Storage

Keeps for 2 days in the refrigerator in an airtight container. Reheat with steam to avoid drying out the shrimp.