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Ингредиенты
- 1/2 c. coconut cream
- 1 x stem curry leaves
- 6 x garlic, cloves, minced
- 1 x green chili, minced
- Â Â coarse salt to taste
- 1 Tbsp. thick pulp tamarind
- 2 c. large shrimp, peeled, de-veined
- 2 ounce butter, clarified
- Â Â Flavoured Water
- 4 c. water
- 3 x Bay Leaf
- 1/2 tsp cumin
- 4 x cloves
- 1/2 x inch piece ginger, crushed
- 2 x inch piece cinnamon stick
- 2 Tbsp. canola oil
- Â Â Rice
- 1 c. basmati rice
- 4 ounce clarified butter
- 10 x crushed green cardamom pod
- 2 x inch piece ginger, chopped
- 1/2 tsp cumin, seed
- 1 x chili, green, chopped
- Â Â Crispy Fried Onions
- 10 med onion, thinly, sliced
- 2 c. canola oil
- Â Â Assembly
- 1 c. minced fresh coriander, leaves
- Â Â butter, for buttering baking dish
- 2 Tbsp. whipping cream
- Â Â fresh coriander, leaves
- Â Â toasted almond
- 1/2 c. yogurt
- 1/4 c. crispy onions, optional
Инструкции
- Combine everything in a medium bowl except the shrimp and clarified butter.
- Toss the shrimp in the marinade and let marinate for two hrs in the refrigerator.
- Heat clarified butter in a large saute/fry pan on high heat and add in the shrimp.
- Cook, tossing, till half cooked, about 1 to 2 min.
- Remove from heat and set aside.
- Flavoured Water:Bring all the ingredients to a boil in a medium pot and let it simmer for a few min to extract the flavours.
- Set aside.
- Rice:Soak rice in water for one hour and drain.
- Set aside.
- Heat the butter in a large saucepan on medium-high heat.
- Add in remaining ingredients and stir till sizzling.
- Add in the soaked rice and fry for a few min or possibly till translucent/soft.
- Add in 2 c. of the flavoured water.
- Bring to a boil and then simmer on low heat till the bubbles disappear.
- Crispy Fried Onions:Heat warm oil in a large wok on high heat till almost smoking.
- Add in onions.
- Flip them over in the oil till golden but not dark brown.
- As soon as they are golden brown, remove the onions and drain on paper towels immediately.
- Put the onions in a strainer to remove excess oil.
- Assembly:Preheat oven to 200 degrees F.
- Assemble the biryani by smearing a large Dutch oven with butter and cream.
- Add in 1/4 of the rice mix and 1/4 of the yogurt.
- Sprinkle with some of the coriander. You can also sprinkle a Tbsp. of the crispy onions if desired.
- Add in 1/4 of the shrimp and spread into a layer.
- Repeat the process till all the ingredients are used up, ending with rice.
- Sprinkle with any remaining coriander and bake for 15 min.
- Cold 5 min.
- Serve the biryani with the fried onions, coriander and toasted almonds sprinkled on top.
- For super crispy onions, put them in a metal strainer over a bowl when they come out of the warm oil. Put the onions still in the strainer (the strainer must be metal to do this) in an oven on low heat till dry somewhat and crispy (cooking time will vary).
- Yield is 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 661g | |
| Recipe makes 6 servings | |
| Calories 1474 | |
| Calories from Fat 1115 | 76% |
| Total Fat 126.67g | 158% |
| Saturated Fat 35.94g | 144% |
| Trans Fat 0.31g | |
| Cholesterol 231mg | 77% |
| Sodium 432mg | 18% |
| Potassium 780mg | 22% |
| Total Carbs 69.77g | 19% |
| Dietary Fiber 10.3g | 34% |
| Sugars 23.69g | 16% |
| Protein 24.13g | 39% |
