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one of the tastiest biryanis
Ingredients:
Method of Preparation:
Ingredients:
- Shrimp : 500gms (washed and cleaned) (deshelled)
- Onion : 2 (medium) (Finely chopped)
- Basmati Rice : 2 cups (soaked for 20 minutes)
- Tomato : 2 (finely chopped)
- Fennel seeds : 2tsp
- Cinnamon : 1″
- Cloves: 3
- Bay leaves : 1
- Ginger & Garlic Paste : 1 1/2tbsp
- Green chili : 4-5 (according to your spice level)
- Curry Leaves : 5-6
- Mint Leaves : 1/2 cup
- Yogurt : 1/2 cup
- water : 3 cups
- Coriander leaves : a handful
- Red chili powder : 1 1/2 tbsp
- Coriander powder : 2 tbsp
- Biryani masala : 1/2 tbsp (optional)
Method of Preparation:
- Soak the Basmati rice for 20 minutes.
- Grind the mint leaves and coriander leaves into coarse paste and keep them aside.
- In between that heat oil in a pressure cooker and add fennel seeds, bay leaves, cinnamon and cloves.
- After 2 minutes add onions(chopped) and fry them for few minutes or till it becomes translucent.
- Now add Ginger & Garlic paste and fry them again for few minutes.
- After the raw smell goes off add tomatoes, curry leaves and green chilies .
- Fry them all together by adding salt for 3-4 minutes.
- Now add turmeric powder, red chili powder, coriander powder and biryani masala.
- Fry them all together for few more minutes and add the shrimp(deveined) and 1/2 cup yogurt.
- Cook in medium heat for 5-6 minutes till the shrimp becomes little soft and add 3 1/2 cups of water.
- Bring into boil and add the rice (soaked) and some oil on top of it.
- Now add the ground mixture (mint and coriander leaves) mix it all together.
- Pressure cook the biryani for one whistle or in medium heat for 20 minutes.
- Remove from heat and wait till the pressure goes off.
- After that remove the lid squeeze some lime juice on top of it.
- Serve it with raitha
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