Shrimp Biryani

Ingredients:

1 lb shirmp

2 cups aged basmati

2 medium onions sliced (divided)

1 tbs garlic paste

1 tbs ginger paste

2 plum tomatoes

1/2 bell pepper

1 tsp turmeric (plus 1/4 tsp for shrimp)

1 tsp chili powder (plus 1/4 tsp for shrimp)

1 tsp corriander

Cinnamon stick + 1/4 tsp powder

3 whole cardamom + 1/4 tsp powder

5 cloves + 1/8 tsp powder

Bay leaf

1/4 cup greek yogurt

Ghee

Oil

Mint

Cilantro

Pinch of Saffron

Half a lemon

Water

Salt to taste

1. Soak rice for 30 mins. In a dutch oven, add a generous amount of oil. Fry one medium onion till nice golden brown. Transfer to a plate with a paper towel.

2. Season cleaned and deveined shrimp with the 1/4 tsp of chili and tumeric and some salt. Toss to combine. In the same pot, quickly sear both sides of shrimps. Do not cook fully. Set aside.

3. Rinse rice well till water runs clear, then drain. In a seperate pot, heat 2 tbs ghee. Add whole spices, cinnamon, bay leaf, cardamom and cloves. Cook 1 min then add rice. Toast for 5 mins. Add 3 cups of water. Bring to a fast boil, mix and lower heat. Cover pot and let the water get absorbed. This should get partially cooked rice at 80%.

4. Back in the dutch oven, discard oil with about 2 tbs remaining. Add onion, season wih 1.5 tsp salt and cook until transculent. Then add garlic and ginger paste and cook for 2 mins.

5. Add tomatoes, mix and cover with a lid until soft. Then season with all the spices.

6. Add bell pepper, mix and return shrimp back to pot. Add yogurt, mix and turn off heat.

7. Preheat oven to 375 degrees. Mix a pinch of saffron with 1 tbs hot water.

8. Transfer all the shrimp mixture to a bowl. I like using the same pot for everything so all the flavor stays with each step.

9. To the bottom of the pot, add 1.5 tbs ghee. Then 1/3 of the rice. Add 1/2 the shrimp and spread evenly. Top with cilantro, mint and caramelized onions.

10. Repeat steps again ending with rice. Drizzle with 1 tbs ghee, juice of half the lemon and the saffron water.

11. Cover with lid and bake for 10 mins.

12. Lastly garnish with more cilantro, mint and caramelized onions. Mix gently and serve. Enjoy!