Shrimp Biryani Recipe

Rinse and soak rice

Rinse the basmati rice under cold water until the water runs clear to remove surface starch. Soak the rice in cold water for 25–30 minutes, then drain thoroughly.

Prepare saffron milk

Warm 2 tbs milk (not boiling) and add the saffron strands. Set aside so the saffron infuses while you cook the other components.

Parboil the rice

Bring 3.5 cups water to a boil in a large pot. Add bay leaves, green cardamom, cloves, cinnamon sticks, cumin seeds and 1.5 tsp salt. Add the drained rice and boil uncovered, stirring gently, until the rice is about 70–80% cooked (grains should still have a slight bite) — about 6–8 minutes depending on rice age. Drain the rice in a colander and spread briefly to stop cooking. Keep covered to retain heat.

Prepare the shrimp

Pat the peeled and deveined shrimp dry with paper towels. Remove and discard any shells and tails if preferred.

Marinate

In a bowl combine 1/2 cup yogurt, 2 tbs ginger-garlic paste, 1 tsp turmeric, 1 tsp red chili powder, 1 tsp garam masala, 1 tbs biryani masala, 1 tbs lemon juice and 1 tsp salt. Add the shrimp, toss to coat evenly, and let rest 15–20 minutes while you prepare the onions and rice.

Fry onions to make birista

Heat 3 tbs ghee in a wide, heavy-bottomed skillet over medium heat. Add the thinly sliced onions and fry, stirring frequently, until deep golden brown and crisp (this can take 12–18 minutes). Remove about half the fried onions with a slotted spoon and set aside for garnish; leave the remaining onions in the pan with the ghee.

Cook tomatoes and shrimp

Increase heat to medium-high, add the chopped tomato to the pan with the remaining fried onions and cook 3–4 minutes until softened. Add the marinated shrimp and cook, stirring, for 2–4 minutes — just until the shrimp turn pink and are about 70% cooked (they will finish cooking in the dum). Remove the shrimp mixture from heat and set aside.

Toast cashews and plump raisins

In a small skillet, heat 1 tbs ghee over medium heat. Add the cashews and toast until golden (1–2 minutes). Add the raisins and cook 30–60 seconds until they puff. Remove from heat and set aside.

Layer the biryani

Use a heavy-bottomed pot with a tight lid for dum. Brush the bottom with 1 tbs ghee. Spread half of the parboiled rice evenly on the bottom. Sprinkle half of the chopped cilantro and mint, half of the reserved fried onions, and half of the toasted cashews and raisins. Spoon the cooked shrimp and onion-tomato mixture over the rice in an even layer. Top with the remaining rice, then sprinkle the remaining cilantro, mint, fried onions and toasted cashews/raisins.

Add saffron and finish

Drizzle the saffron-infused warm milk over the top of the layered rice and spoon the remaining 1 tbs ghee or a little hot butter across the surface. Cover the pot tightly with a lid — seal the edges with dough if desired — and place the pot on low heat (or on a tawa/griddle over low heat). Cook on low (dum) for 18–22 minutes to allow flavors to meld and to finish cooking the shrimp and rice. Turn off the heat and let the biryani rest, covered, 10 minutes before opening. Gently fluff from the bottom to mix layers when serving.

While the biryani finishes, make the raita: in a bowl whisk 1 cup plain yogurt until smooth. Fold in the grated, well-drained cucumber, 1/2 tsp roasted cumin powder, 1/2 tsp salt, 1 tbs chopped cilantro and 1 tbs chopped mint. Chill until ready to serve.