Shrimp Biryani

Serve with cucumbers and tomatoes or raita.

Ingredients:
Basmati rice - 1 cup ( 1 1/2 cups rice cooker cups)

Shrimps - about 15, cleaned and de-veined
Lime juice - 1 tsp
Onion - 1, roughly chopped
Tomato - 1 finely chopped
Bay leaf - 1
Cumin seeds - 1 tsp
Turmeric powder - 1 tsp
Coriander powder - 1 1/2 tsp
Ginger paste - 1 1/2 tsp
Salt to taste
Vegetable Oil or Ghee - 2 to 3 tbsp
Buttermilk or Yogurt - 1/4 cup

Garam Masala:-
Peppercorns - 1 tsp
Cloves - 4
Cinnamon - 1 inch stick
Cardamons - 4

Ginger Juliennes - 1 tsp
Coriander leaves (cilantro) - 1 cup, rough chopped

Method:

Rice:-

• Soak rice. Bring about 5 cups of water to boil.
• Add the rice and cook till almost done. Add salt.
• Drain and spread out on a tray or plate to cool

Shrimp curry :-

• Add lime juice, turmeric, coriander powder, ginger paste and salt to shrimps and keep aside.
• Heat oil or ghee in a pan. Add bay leaf, cumin seeds and onions.
• Once the onions are almost done, add marinated shrimp.
• Stir for a minute and add yogurt. Cook for 2 minutes.
• Make a coarse powder of the garam masala and add half of the powder to the shrimps.
• Add tomatoes and salt.
• Cook till oil separates and the shrimp are done.

Biryani Layers:-

• Add half of the rice to a microwave dish. Spread out.
• Sprinkle the remaining coarsely ground garam masala.
• Spread the ginger juliennes and coriander leaves.
• Spread a layer of the shrimp curry.
• Spread a layer of the remaining rice. Sprinkle a pinch of salt.
• Cover with a plastic wrap(cling-film) and microwave for 3-4 minutes.
• Remove the wrap. Be careful not to burn your hand with the steam. Open the wrap using tongs and allow the steam to escape and then take the wrap off completely.
• Microwave for 2 more minutes.
• Allow to cool and mix well.
• Reheat the biryani before serving.