Shrimp Biryani

This is a Goan specialty. I found this on the website ShowMeTheCurry and was really tempted to make it. I did my own calculations with the recipe and here is what it turned out to be :

The original recipe & the video from showmethecurry.com can be found here.

& here is how I made it :

Ingredients : (Good for 2)

• 1.       Shrimps : medium sized about 20, cleaned and de veined
• 2.       Basmati rice : 2 Cups, washed, not soaked at all
• 3.       Coconut Milk : 2 cups
• 4.       Tomatoes – 2 medium, chopped.
• 5.       Eggs – 2-4 hard boiled, peeled and fried in a little oil, set aside.
• 6.       Whole Garam masalas : Cinnamon – 1” stick, Green Cardamom – 2-3, 1 bay leaf and Cloves -2
• 7.       Green Chili – a few slit lengthwise to spice it up a bit
• 8.       Salt – to taste
• 9.       Red Chili powder – to taste
• 10.   Coriander leaves – handful
• 11.   Mint leaves – handful
• 12.   Ginger, Garlic and Green Chili paste – 2 tbsp
• 13.   Onions : 2 large, chopped, deep fried, browned
• 14.   Ghee – to drizzle on top
• 15.   Cooking oil

Method :

• 1.       Heat oil in a pressure cooker / pan
• 2.       Add the whole garam masalas, fry for about 30 seconds.
• 3.       Add the ginger, garlic and green chili paste to this and sauté for some time.
• 4.       Add the fried onions to this and sauté some more.
• 5.       Add in the chopped tomatoes and keep stirring.
• 6.       Add the shrimp and stir some more. Keeping the tails on or cooking it without the tail is entirely up to you.  My advice to you would be keep the tails on as a lot of flavors are in there : )
• 7.       Add salt and Chili Powder.
• 8.       Add the coriander and the mint leaves and give it a very good mix.
• 9.       Add the slit green chilies too.
• 10.   Now pour the coconut milk in.
• 11.   Add the rice.
• 12.   Add the Eggs,  mix it very well, cover the pressure cooker / pan and let it whistle just 1 time (don’t whistle it more than 1 time as shrimps are very delicate).
• 13.   Let the pressure go down on its own, once done open the lid and pour the molten clarified butter (ghee) in and close the lid again, keep it that way for about 5 minutes. After 5 mins, it will be ready to serve.