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| Prep Time | 40 minutes |
| Servings |
people
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Ingredients
- Shrimps(Chemmeen) - 2 lbs
- Ghee - 2 tbsp
- Oil - 2 tbsp
- Yellow onions(thinly sliced) - 2 no
- Lemon - 2 nos
- Salt(As reqd) -
- Coriander leaves(As reqd) -
- Chilly powder - 2 tsp
- Coriander powder - 1 tsp
- Turmeric powder - 1 tsp
- Ginger(garlic paste - 2 tbsp) -
- Curd/buttermilk - 1/2 cup
- Cloves(Grambu) - 6 nos
- Cinnamon(cut into thin pieces, Karugapatta) - 1" piece
- Cardamom(Elakka) - 4 nos
- Bay leaf(Vazhana/Karuga ela) - 2 nos
- Star anise - 2 nos
- Basmati rice - 2 1/2 cups
- Sona masoori rice - 1 cup
Ingredients
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Instructions
- Deshell the shrimps and rinse with water thoroughly.
- Toss the shrimps and remove excess liquid.
- Add 1 tsp of chilly powder, 1/2 tsp of coriander powder, 1/2 tsp of turmeric powder and 1 tbsp of ginger-garlic paste and curd/buttermilk.
- Toss the shrimps and evenly coat with the mixture. Keep it aside.
- Add onions and fry, until golden brown.
- Add cinnamon, cardamom, bay leaf, star anise and cloves and fry for another min.
- Add the rest of the chilly powder, coriander powder and turmeric powder and fry for another minute.
- Add the chopped coriander leaves and fry for another minute.
- Add the shrimp mixture to this paste and let it cook, until the shrimp starts to change color.
- Add washed rice and fry for an additional minute.
- Put this mixture into a rice cooker and let it cook, until the rice is done.
- Once the rice is done, put the biriyani into a oven safe tray and spread it out to around 2 inches thick.
- Heat the oven to 350 degrees and bake it 15 mins, uncovered.
- :- This will remove any excess liquid in the biriyani and separate the rice too.
- :- Serve with raita/salad.
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3 comments
good one. nice
It was really yummy. Thanks for the recipe
Absolutely great ….