Shrimp Biryani

Ingredients

    1 pound (½ kilogram) of Shrimps (Prawns) (shelled & de-veined)
    1 cup of Basmati Rice (long grain)(soaked in water for 20 minutes)
    2 medium Onions (chopped)
    ½ pound of Peas
    1-inch piece of Ginger (Adrak) (grated)
    2 cloves of Garlic (Lehsan) (crushed)
    2 Green Chillies (Hari Mirch)
    2-3 cups of Coconut (Khopra) (grated) (optional)
    2 tsp. Garam Masala Powder
    1 tbsp. Lime Juice
    1 tbsp. Cashew Nuts (Kaajoo) (optional)
    1 tbsp. Raisins (Kishmish) (optional)
    2 Bay Leaves (Tezz Patta)
    ¼ cup Clarified Butter (Ghee) or Cooking Oil
    Salt (to taste)

Method

    Preheat the oven to 300°F. Grind the ginger, garlic, green chilies, garam masala , cashew nuts & coconut to make a paste.

    Heat 3 tablespoons of oil or ghee in a pan and add half of the onions and fry until golden brown. Add the ground paste and stir fry for about 5 minutes.

    Add the shrimp and ½ teaspoon salt. Mix well until all the shrimps are coated with masala and cook for 5 minutes over low heat. Remove from heat and set aside.

    Take another pan and heat 2 tablespoons of oil or ghee and fry the bay leaves & the rest of the onions and fry until the onions are golden brown. Add the rice and stir fry until the rice becomes translucent (about 10 minutes).

    Add the peas, ½ tsp salt and 2 cup of water. Cover the pan and cook over low heat for 15 minutes or until the rice is almost done.

    Mix the rice and shrimp together and transfer it to a casserole. Cover with aluminum foil and bake for 10-15 minutes at 300°F.

    Sprinkle with lime juice and garnish with fried cashews and raisins.