Shrimp biryani recipe (2)

INGREDIENTS:

1. Shrimp - 1/4 kilogram
2. Thinly Sliced Onion - 2
3. Basmati rice - 1 1/2 cup
4. Chopped tomato - 1
5. Curry leaf - 8
6. Coriander leaf - 15
7. Mint leaf - 10
8. Ginger paste - 3/4 tablespoon (tbsp.)
9. Garlic paste - 3/4 tablespoon (tbsp.)
10. Cardamom - 2
11. Fennel seed - 1/4 teaspoon (tsp.)
12. Cinnamon stick - 1
13. Clove - 3
14. Bay leaf - 1
15. Coriander powder - 1 1/2 tablespoon (tbsp.)
16. Chili powder - 1 tablespoon (tbsp.)
17. Ghee - 2 teaspoon (tsp.)
18. Oil - 1/4 cup
19. Salt - as needed

PREPARATION:

1. Soak basmati rice for 1/2 hour in water.
2. In a pressure cooker heat oil and ghee. Now add cinnamon stick, clove, fennel seeds, bay leaf, curry leaf. Once the seeds stop splattering add the mint leaves and sauté for a minute.
3. Now add the onion and sauté until the onion turns translucent (golden brown).
4. Now add ginger, garlic paste, tomato and sauté until raw smell is gone.
5. Now add the shrimp until they curl (spiral shape).
6. Now add chili powder, coriander powder, salt as needed and cook until raw smell is gone.
7. Now add 2 cup of water (or as needed i.e. for each cup of rice you need to have 1 3/4 cup of liquid) and bring to boil.
8. Now add the rice and pressure cook for 8 minutes (3 to 4 whistle). Once the pressure is released remove the lid, add ghee and coriander leaf. Mix well and serve.

NOTES:

1. You can roast cashew in ghee and add to the biryani and serve as well.