Thursday, February 24, 2011

Coconut Milk Shrimp Biriyani



Ingredients:
Shrimp: 2 lbs, cleaned
Garlic: 4, crushed
Ginger: 3” piece, crushed
Onion: 2 small, diced
Green chilli: 3, chopped
Peppercorn: ½ tsp
Cardamom: 4 pods
Cloves: 4
Cinnamon Stick: 1” piece
Coriander Powder: 3 tsp
Turmeric Powder: 1 tsp
Chilli Powder: 1 tsp
Ghee: 2 Tbsp
Mustard Seeds: ½ tsp
Yogurt: 1.5 cup
Coconut Milk: 1.5 cup
Salt

For Rice:
Basmati Rice: 2 cups
Ghee: 1 tsp
Cloves: 3
Caradmom: 3
Bay leaf: 2
Cinnamon: 1” stick
Star Anise: 3
Salt

Method:
  • Cook rice with enough water, salt, ghee, and rest of the ingredients and drain and keep aside
  • Marinate shrimp with salt, ½ tsp Tumeric powder and chilli powder for 15 mintues
  • Grind ginger, garlic, onion, salt and rest of the spices to paste
  • Heat ghee and pop mustard seeds
  • Add the spice mixture and sauté for 5 minutes on medium heat
  • Add turmeric powder and coriander powder and mix well for about 3 minutes
  • Add shrimp, mix it well with the spices, and sauté for another 3 minutes
  • Add yogurt and coconut milk
  • Check to see if you need to add more salt
  • Turn down the heat to low and let it simmer for 20 minutes
  • Layer rice and shrimp and serve hot with pickle and papad and raita

2 comments:

  1. wow, this looks awesome and i am sure the flavor would have been wonderful with use of coconut milk :-)

    ReplyDelete