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Shrimp (Prawn) Shrimp



Shrimp (Prawn) Biryani
 
Author:
Recipe type: Appetiser
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
 
If you’re tired of the same old biryanis, try this Goan inspired recipe for Shrimp (Prawn) Biryani. With the creaminess of coconut milk and freshness of mint, it’s the perfect combination
Ingredients
  • Shrimp – ½ lb, cleaned and de-veined (tail on or off)
  • Oil – 1 Tbsp
  • Green Cardamom – 2
  • Cloves – 2
  • Bay Leaf – 1
  • Cinnamon Stick – 1″pc.
  • Ginger, Garlic & Green Chillies – 2 tbsp
  • Fried Onions – ½ cup
  • Tomatoes – 2 med, chopped
  • Salt – to taste
  • Red Chilli Powder – to taste
  • Mint Leaves – handful, chopped
  • Coconut Milk – 2 cups
  • Basmati Rice – 1 cup, washed and drained, but NOT soaked
  • Clarified Butter/Ghee – 1 Tbsp, for garnishing
Instructions
  1. Heat Oil in a pressure cooker.
  2. Add Cinnamon Stick, Bay Leaf, Green Cardamom and Cloves and cook for 30 seconds.
  3. Add Ginger/Garlic/Green Chili paste and saute for 30 seconds.
  4. Add Fried Onions and mix.
  5. Add Tomatoes and Shrimp — mix.
  6. Add Red Chili Powder, Salt and Mint Leaves — mix.
  7. Add Coconut Milk and washed Rice — mix well.
  8. Cover, pressure cook for 1 whistle and switch off stove. (Electric stove users — remove from the stove)
  9. Allow pressure to go down by itself.
  10. Open pressure cooker and fluff biryani with a fork.
  11. Drizzle Clarified Butter (ghee) over the top, cover and let it rest for a few minutes before serving.



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