Shrimp Biryani Recipe

• 2 Garlic Cloves (Lehsan) (crushed)
• 2 Green Chilies (Hari Mirch)
• 2-3 cups of Coconut (grated)
• 2 tsp Garam Masala Powder
• 1 tbsp Lime Juice
• 1 tbsp Cashew Nuts (optional)
• 1 tbsp Raisins (Kishmish) (optional)
• 2 Bay Leaves (Tezz Patta)
• 1 pound (½ kilogram) Shrimps (Prawns) (shelled & de-veined)
• 1 cup Basmati Rice (long grain)(soaked in water for 20 minutes)
• 2 Onions (medium)(chopped)
• ½ pound Peas
• 1-inch Ginger Piece (Adrak) (grated)
• ¼ cup Clarified Butter (Ghee) or Cooking Oil
• Salt (to taste)

• Preheat the oven to 300°F.
• Grind the garam masala , ginger, garlic, green chilies, cashew nuts, coconut and make a paste.
• Heat 3 tbsp of oil or ghee in a pan.
• Add half of the onions and fry until golden brown.
• Put the ground paste, shrimp, ½ tsp salt and mix well until all the shrimps are coated with masala and cook for 5 minutes over low heat.
• Take out from heat and set aside.
• Take another pan and heat 2 tbsp of oil or ghee.
• Fry the bay leaves, the rest of the onions and fry until the onions are golden brown.
• Put the rice into the above mixture and stir until the rice becomes luminous.
• Add the peas, ½ tsp salt and 2 cup of water and cook over low heat for 15 minutes.
• Mix the rice and shrimp together.
• Cover with aluminum foil and bake them for 10-15 min at 300°F.
• Garnish with fried cashews, raisins and sprinkle with lime juice.