Shrimp Biriyani

I love shrimp in any form and this recipe is one of my family favorite. This is just one pot food that doesn't need any gravy, just raita would do just fine. With less than half an hour to prepare, nice lunch or dinner is ready in no time. The photo didn't do justice as we were so hungry to wait to take pictures. If you can wait irrespective of the wonderful aroma, rice will not break and taste better than restaurant food. I always stock up shrimp in my freezer so whenever i want, I'm just half an hour away from delicious biriyani.

Ingredients :
Shrimp - around 20 - 25 count (Big shrimp)
Basmati Rice - 3 1/2 cups
Coconut Milk - 2 cups (I used canned coconut milk)
Onions - 1 large
Ginger Garlic Paste - 2 tbsp
Green Chilli - 1
Red Chilli Powder - 1 tbsp
Coriander Powder - 2 tbsp
Cumin Powder - 2 tsp
Turmeric  Powder - 1 tsp
Curry Leaves - 1 spring
Mint Leaves - 1/2 cup
Coriander Leaves - 1/2 cup


Whole Pepper - 5 nos.
Cinnamon - 1 stick
Cloves - 4
Fennel Seeds -2 tbsp
Star Anise - 1
Bay Leaf - 1
Butter - 2 tbsp
Oil - 2 tbsp
Salt - to taste

Method :

1. Peel the skin, devein and clean the shrimp. Add 1tbsp of salt, chilli powder, turmeric powder, lemon juice to shrimp.
2. Wash and soak basmati rice in water for half an hour.
3. On medium heat pan , add 1 tbsp of oil and shallow fry the shrimp for 2 minutes on each side.
4. In a non stick pan, add butter and oil, fry bayleaf, cinnamon, cloves, star anise, pepper, fennel seeds, curry leaves and add onions.
5. Fry onions until translucent, add ginger garlic paste, whole green chilli and cook till raw smell goes.
6. Add all the powders and half of mint and cilantro, saute for 2 minutes, add rice, 31/2 cups of water, 2 cups of coconut milk, shrimp and salt.
7. Mix and check salt. Add the remaining mint and cilantro. Cook covered on high heat for 10 minutes until all the water on top is evaporated and you can see rice.
8. Reduce the heat to minimum and cook for 15 minutes.
9. Switch off the flame and after 15 minutes using a fork puff up the rice from the corners so they dont break. Serve hot with raita.

Note :

• If using frozen shrimps, marinate shrimp in turmeric powder and 1 tbsp of lemon juice and salt for half an hour. Any smell from the shrimp will be gone by doing this.