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