Shrimp Biryani
Ingredients
- 600 gShrimp (peeled)
- 400 gThai or basmati rice (rinsed)
- 3 tbspyogurt Indian
- 2 tbspghee
- 2 pcOnion (finely sliced)
- 2 pcGarlic (minced)
- 1 tspGinger powder
- 1 tspturmeric
- 1 tbspgaram masala
- 1 pcCinnamon stick
- 4 pccardamom (crushed)
- 3 pcClove
- 1 pcHot chili pepper (seeded and minced)
- 1 pinchSaffron
- 0.5 pcFresh cilantro (chopped)
- 0.5 pcMint fresh (chopped)
- 400 gBasmati Rice (rinsed until water runs clear)
- 1 pcFresh ginger (peeled and grated)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. Reheat with steam to avoid drying out the shrimp.
