Shrimp Biryani with Potatoes and Saffron
Ingredients
For boiling rice
- 2 cups basmati rice
- 1/2 tablespoon salt
- 2 cinnamon sticks
- 2 bay leaves
- 5 cloves
- 5 cardamom pods
- 10 black peppercorns
Saffron mixture
- 1/4 cup lemon juice
- 1 teaspoon crushed saffron
- 1/4 teaspoon saffron color
Potato mixture
- 1 large potato, sliced
- 1/2 teaspoon turmeric
- 1/4 teaspoon paprika
Shrimp mixture
- 1/4 cup ghee
- 1 kg large shrimp
- 3 large onions, sliced
- 3 cloves garlic, crushed
- 2 green chili peppers, chopped
- 1 teaspoon grated ginger
- 1 teaspoon garam masala
- 1/2 teaspoon cumin
- 2 teaspoons salt
- 2 cups chopped coriander
- 3/4 cup yogurt
For frying
- Corn oil (as needed)
For garnish
- Chopped coriander (as needed)
- Lemon slices (as needed)
Preparation
In a deep pot, place plenty of water, add salt, add cinnamon sticks, bay leaves, cloves, cardamom pods, and black peppercorns, heat on medium until boiling strongly, add the rice, cook for 7 to 9 minutes until the grains open, and drain the rice.
For the potato mixture, in a deep dish, place the sliced potatoes, turmeric, and paprika, and let it sit for 10 minutes.
In a deep skillet, add corn oil to about 3 inches high, heat on medium heat, and fry the potato slices until golden brown.
For the shrimp mixture, in a wide skillet, place the ghee, heat on medium heat, add the shrimp and stir until the color changes, add the onions, garlic, green chili peppers, ginger, garam masala, cumin, and salt, and stir until the spice aroma rises.
Add the yogurt and chopped coriander, cover the skillet, and cook the shrimp for 5 minutes.
In a deep pot, layer half the rice, then add the shrimp mixture and fried potatoes, top with the remaining rice, spread the saffron mixture over the top, cover, and cook on low heat for 40 minutes until the rice is done.
In a serving dish, invert the biryani, sprinkle with chopped coriander, and garnish with lemon slices.
