Shrimp Biryani

Ingredients

• Fried onions (for garnish)
• Fresh cilantro (for garnish)
• Ghee (2 tablespoons)
• Salt (to taste)
• Bay leaf (1)
• Cardamom pods (4)
• Cloves (4)
• Cinnamon stick (1)
• Cumin seeds (1 teaspoon)
• Garam masala (1 teaspoon)
• Red chili powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Yogurt (1/2 cup)
• Ginger (garlic paste - 1 tablespoon)
• Tomato (1 large, chopped)
• Onion (1 large, thinly sliced)
• Basmati rice (2 cups)
• Shrimp (1 lb, peeled and deveined)

Instructions

1. Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. Heat ghee in a large pot over medium heat. Add the cumin seeds, cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for a minute until fragrant.
3. Add the sliced onions and cook until golden brown.
4. Add the ginger-garlic paste and sauté for a minute until fragrant.
5. Add the chopped tomatoes and cook until they turn soft and mushy.
6. Add the turmeric powder, red chili powder, and garam masala. Mix well.
7. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque.
8. Add the soaked and drained basmati rice to the pot. Stir gently to combine with the shrimp and spices.
9. Add yogurt and salt. Mix well.
10. Pour 3 cups of water into the pot and bring to a boil.
11. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the rice is cooked and the flavors are well blended.
12. Remove from heat and let it rest for 5 minutes.
13. Fluff the rice with a fork and garnish with fresh cilantro and fried onions.
14. Serve hot and enjoy!