Shrimp Biryani

Biryani - It is the queen of all Indian dishes. Every state in India makes their Biryani differently. And every biriyani is delicious in its own way. And this recipe is inspired from south Indian cuisine.

Traditionally the Biryani is primarily with Goat meat but we made this one with Shrimps because why not? Trust us on this one and you would not regret. You could also substitute the shrimp with fish and make a fish biryani. Or swap it with mushrooms or tofu or mixed vegetables for veggie biryani

Serves - 4

Spice level - Medium Hot

Time: 1 hour

Ingredients:

tsp - teaspoon

tbsp - tablespoon

Pre Prep :

Rice:

Rinse the rice thoroughly and at least 3 times to get rid of all the excess starch.

Now in soak the rice in warm water and let it sit for 20 mins as you prepare the rest

Base: (5 mins)

1. Heat up a minimum 5 liter stock or regular pot add oil and butter/ghee. 
2. Add the onion and fry them until it becomes golden brown and crispy. Don't let it burn. It should have turned thin in a golden red color.
3. Add all the cilantro/coriander and give it a stir for 10 seconds
4. Add the mint leaves and give it a nice stir for 10 seconds
5. Add the Ginger and garlic paste mix and sauté for at least 1 minute
6. Add 2 tbsp of salt and give it a mix
7. Add all the tomato and sauté for 2 minutes
8. Add 100 ml Yogurt and give it a stir for a minute

Masala: (5 mins)

1. Add 1 1/4 tbsp of THE ONE CURRY  Masala and 1 tbsp of Chili powder(for hot or 1/2 tbsp for mild)
2. Add all the shrimps and give it all a nice mix
3. Now add 300 ml of water and increase the flame so let it all come to a nice boil
4. Once you see the boil. Turn the heat down to simmer and let it sit.

Part Boil Rice: (5-10 mins)

1. In a separate pot add 1 liter water with 1 tbsp salt and bring it to a boil
2. Once you see nice boil add all the rice and let it cook for 3-4 minutes.
3. The rice should have grown half of its size don't cook all the way
4. Press test - Take a rice grain and press it with your fingers it should not too hard or too soft.
5. Strain the soaked rice completely and add all the rice into the above pot and spread it out. Don't mix the rice it is suppose to sit on top of the gravy. Don't be aggressive as it would break the rice grains.
6. Salt and heat test: Dip a spoon and taste the gravy you should feel it being bit on saltier side. If not adjust add a little more. 

Simmering (35 mins):

1. Bring the heat to a low flame and close the pot with a lid
2. Let it cook for 25 minutes in low flame don't open the pot
3. After 35 mins turn off the stove and let it rest for another 5 minutes.
4. Open the lid add a bit more ghee or butter on the top of the rice

Enjoy !!