Shrimp Biriyani Recipe – Kerala Style
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Ingredients
Adjust Servings
1 Handful of Crushed Garlic | |
5 Sliced Onions | |
Coconut Oil | |
Ghee or Butter | |
1 Index Sized Crushed Ginger | |
8 Crushed Green Chilies | |
2 Chopped Tomatoes | |
1 Tsp Turmeric Powder | |
1 Tsp Coriander Powder | |
1 Tbsp Garam Masala | |
Salt To Taste | |
Papper As Desired | |
Cashews For Garnish | |
5 Cups Long-Grain Basmati Rice | |
4 Cups Water | |
2 Cups Homemade Shrimp Stock | |
Lemon Juice | |
Raisins For Garnish | |
Fried Onions For Garnish |
Directions
1.
Prepare the Shrimp Stock: Boil shrimp heads with whole spices, ginger, garlic, and herbs for 1-2 hours. Strain and set aside.
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2.
Marinate the Shrimp: Mix shrimp with turmeric, garlic salt, and yogurt. Let it rest for 15 minutes.
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3.
Cook the Rice: Boil water with whole spices, shrimp stock, and lemon juice. Add washed basmati rice and cook until 75% done. Set aside.
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4.
Prepare Garnish: Fry cashews and raisins in coconut oil and ghee. Remove and set aside.
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5.
Caramelize Onions: Fry sliced onions until golden brown. Set aside.
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6.
Prepare the Masala: In a pot, heat oil and ghee, then sauté crushed garlic, ginger, green chilies, curry leaves, and onions.
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7.
Add Tomatoes & Spices: Stir in chopped tomatoes, turmeric, coriander powder, and garam masala. Let it cook.
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8.
Cook the Shrimp: Add marinated shrimp to the masala, cook briefly, then layer with cooked rice, fried onions, fresh cilantro, mint, and pandan leaves.
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9.
Dum Cooking: Seal the pot and cook on low heat for 20 minutes.
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10.
Serve: Gently mix and serve with raita and lime pickle.
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