This casserole of shrimp and fragrant spiced rice is a favorite in my home. If there is one dish that is undoubdetly the Sunday afternoon favorite, it is the shrimp biryani. Biryani is the Indian equivalent of paella- a rice dish mixed with meat, seafood or vegetables.
4 tbsps oil
1 medium onion- thinly sliced
2 medium tomatoes- chopped
1 pound jumbo shrimp- peeled, deviened and cleaned
3 tsps East India Pantry Hyderabadi Masala
Salt to taste
3 cups basmati rice
1/2 cup yogurt
1 lemon- juice extracted
4.5 cups of water
1 cup chopped cilantro
1 cup mint leaves
8 cloves of garlic
1 inch ginger
1 star anise
2 each of bayleaves, green cardamom pods
2 inch cinnamon stick
Rinse rice and let it soak in water till needed in the recipe. Make a paste of the mint, cilantro, ginger and garlic.
In a wide skillet, heat oil over a medium flame and add the star anise, bayleaves, cinnamon stick, cardamom pods and fry for a minute. Add the onionsand saute till golden brown. Add tomatoes and fry for another five minutes.
Add the mint paste and fry till oil seperates. Add the East India Pantry Hyderabadi Masala and salt. Add shrimp and let them cook for 2-3 minutes. Add the soaked rice, water drained.
Add the liquid mixture- water+yogurt+lemon juice. Bring to a boil and let it cook on high heat uncovered for five minutes. Give it a stir, cover and simmer for 15-20 minutes. Serve garnished with chopped cilantro.