Guest: Seema Bakre
Dish: Shrimp Biryani
After moving to Columbus,IN....Seema's house is like my 'Maher' (sister-brother's house)
. I get to go there and taste all the delicious food that she makes.She is always so enthusiastic about having people over...and making really good food for them.She had promised me to make her special '
Paneer Laddos'(and I haven't forgotten that Seema ;) I am going to make her make those sometime:)) But today she shares with us,this spicy- mouthwatering
Shrimp Biryani which she made on a special occasion...her husbands birthday!
Ingredients:
1 lb raw Shrimps washed and remove excess water.
2 big onion chopped vertically, fry till crisp on low heat and keep aside.
½ green bell paper chopped in 1” pieces
½ yellow bell paper chopped in 1” pieces
2 tbsp ginger garlic paste
½ tsp shahi jeera
3 large tomatoes, finely chopped
¼ tsp turmeric
1 tsp red chilli pwd
2 tsp coriander powder
1-2 bay leaves
3 tbsp oil
pinch of saffron soaked in 3 tbsps luke warm milk for 10 mts
roasted cashews and fresh coriander leaves for garnish
2 tbsp mint coriander chutney (optional)
salt to taste
Dry roast on low flame for 2 mts and grind to a fine powder:
6-7 pepper corns
1″ cinnamon
4 cloves
1 green cardamom
1 black cardamom
½ star anise
Marinade:
1 tsp ginger garlic paste
1/2 tsp red chili powder
1 tsp lemon juice
2 tbsp Tandoor Chicken masala
salt
Method :
1. Marinate shrimps with the ingredients called ‘marinade’ for 1/2 hr.
2. Heat 3 tbsp oil add shahi jira and bay leaves
3. Add ginger garlic paste and saute for 1 minute.
4. Add dry roast masala powder and saute for 1 minute.
5. Add chopped tomatoes and saute till the tomatoes are cooked and turn like a thick gravy.
6. Add shrimps, green and yellow bell paper and cook till the shrimps are cooked. around 3 minutes. Do not over cook shrimps!
7. Now add ¾ of the fried onions to this gravy and mix well.
8. Add coriander powder, turmeric, chili powder.
9. Adjust salt as per taste.
10. Mix well and keep aside.
Ingredients for rice:
1 ½ cup Basmati rice
2 cloves
1 cardamom
1/2″ cinnamon stick
1 bay leaf
1/2 tbsp oil
1 tbsp salt
water as required
Cook rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, oil and salt till its 80% cooked. Strain the water and spread the rice on a large wide plate.
Take a wide deep vessel to prepare the biryani.
1) In a heavy bottom pan, add 1tsp oil. Add 1/2 of the cooked shrimps gravy.
2) Add about 1/2 of the cooked rice on the gravy.
3) Add 2 tsp mint coriander chutney (optional) but gives very nice aroma to the rice.
4) Add the remaining gravy, and chopped cilantro.
5) Layer with remaining rice, fried onions and cashews. Sprinkle with saffron sticks in milk.
6) Close the pan with a tight lid.
7) Place the pan on a tava and then on a stove (this way the biryani won't burn while steaming)
8) Steam the biryani for about 8-10 mins Without letting much steam escape.
9) Garnish with cashews, cilantro,tomatoes and Serve hot!
~ Seema
