Shrimp Biriyani

Ingredients:

To Marinate:

Shrimp, 35-45 counts

2 tsp Chilly Powder

1/2 tsp Coriander Powder

1/2 tsp Turmeric Powder

1/4 tsp Vinegar

Salt

Oil for shallow frying

For Gravy:

Onions, 2 medium thinkly sliced

Ginger-garlic paste, 1 tbsp

Green chillies, 6 split length wise

Garam Masala, 1 tsp

Coriander Powder, 2 1/2 tsp

Lime/Lemon juice, 1 tbsp

Mint leaves, 5-6

Cilantro, handful

Water, 1/2 cup

For Rice:

Basmati Rice, 2 1/2 cup

Water, 5 cups

Ghee, 1 tbsp

Salt

Mint leaves, handful

Cardomom, 6

Bay leaves, 3

Cloves, 6

Cinnamon sticks, 3 2" pieces

Star Anise, 3

Cashews, roastes or fried handful

Direction:

• Wash shrimp and pat dry with paper towel
• Mix chilli powder, coriander powder, turmeric powder, vinegar and salt together and rub it on to the shrimp
• Let it sit for 30 minutes
• Heat some oil in a pan and shallow fry shrimp in batches
• Don't fry each side for more than 3 minutes
• In the same pan heat up some more oil
• Sautee onions for about 5-6 minutes
• Then add rest of the ingridents and let it fry with the onions for another 3 minutes
• Add the fried shirmp and 1/2 cup of wather and let it simmer for 10 minutes
• Wash Basmati rice, drain and let it sit aside for 15 minutes
• Boil the rice along with water, ghee, salt, bay leaves, cardomom, cloves, cinnamon sticks, star anise, and mint leaves
• Make sure the rice doesn't over cook
• Drain the rice
• Layer the rice and shrimp
• Add the roasted or fried cashews on top and serve it hot with raita, lime pickle, and papad