Hyderabadi Shrimp Biriyani

Ingredients

For Biriyani Masala: need to dry roast and powder
1. sahi Jeera - 1 Tbsp
2. fennel seeds - 1 Tbsp
3. Cardamom - 4
4. cloves - 5
5. cinnamon sticks - 4 (1/2 inch)

6. Onion: 2 large – cut to thin slices and fried – I use coconut oil to fry 

7. Shrimp - 500 gm
8. turmeric powder - 1/2 Tsp
9. salt - 1 tsp
10. red chilli powder - 2 1/2 tsp
11. biriyani masala - 2 tsp
12. fried onions – ¼ of the fried onions
13. green chillies – 2
14. ginger garlic paste – 1 ½ tsp
15. Yoghurt  - I use sour one – 375 gm (3/4 weight of shrimp)

16. Cinnamon sticks – 3
17. Cloves – 5
18. Star aniseed – 1 star broken into the petals
19. Cardamom – 4
20. Sahi jeera – ½ tsp
21. Fennel seed – ½ tsp
22. Bay leaves – 2 nos
23. Add salt – water should be salty
24. Mint leaves – 1 cup
25. Add oil – 1 tsp

26. Basmati rice – 500 gm
27. Rose water – 3 Tbsp
28. Turmeric – 1 tsp
29. Milk – 2 Tbsp

Tip: you need about 3 cups mint leaves.

Directions:

1. Mix ingredients 8-15 and marinate the shrimp for 30 mins
2. Soak the basmati rice for 30 mins
3. Take water,  add 16 – 25 ingredients, bring it to rolling boil on high flame
4. Add soaked rice and boil for 4-5 mins – till the rice cooks 60 percent – the rice shd break in three pieces when you pinch it or see 2 rings on the rice
5. Drain the rice
6. In the same oil in which you fried the onions – the pan should be thick bottom,  add a little bit more oil and add the marinated shrimp and spread evenly
7. Add onions – ½ of whats left
8. Add mint – 1 cup leaves
9. Add the rice
10. Add the rest of the onions
11. Mix milk with turmeric powder and drizzle over the rice
12. Drizzle rose water over the rice
13. Add mint leaves – 1 cup
14. Close the lid tightly – steam should not escape – you can dum using wheat flour
15. Cook in high flame for 10 mins and then in low flame for 7-10 mins
16. Turn off the flame and Do NOT open the lid for 30 mins

Enjoy the biriyani with raita!