Overview
Biryani is a very common rice dish we find throughout India served with meat or seafood. Here I have used shrimp. Juicy shrimp mixed with the fragrant basmati rice and spices makes a very delicious dish. I have used whole spices which adds a special aroma to this biryani.

Shrimp Biryani
Ingredients for Shrimp Biryani



Ingredients
Shrimp(Large size) 2 pounds
Basmati rice - 2 cups
Red Onions - 3 large
Plum tomatoes - 2
Cilantro chopped 3/4 cup
Mint chopped - 3/4 cup
Garlic - 10 cloves
Ginger 2 inch piece
Lemon - 1
Coriander powder - 2 tablespoon
Chilly powder - 2 teaspoon
Turmeric powder - 1 teaspoon
Cinnamon 2 inch piece - 2,
Cardamom  - 4,
Cloves 6,
Star anise - 2
Fennel seeds - 2 teaspoon
Whole pepper corn - 1 teaspoon
Cashews - 10
Raisins - 3 tablespoons
Oil - 1/2 cup
Salt to taste


Steps
1. Devein the shrimp clean and keep aside.
2. Grind the garlic and ginger to a smooth paste.
3. Marinate the shrimp with ginger, garlic paste, the juice of half lemon, chopped cilantro, chopped mint and salt . Keep refrigerated for minimum one hour.
4. Thin slice the red onions and tomatoes and keep aside in separate plates.
5. Wash the rice several times till the water is clear. Soak rice in water for about 1 hour.
6. Heat about 4 - 5 tablespoons of oil in  pan. When the oil is hot  add half of the whole garam Masala( one 2 inch piece cinnamon, cardamom 2, cloves 3, star anise 1, fennel seeds 1 teaspoon, pepper corn 1/2 teaspoon) to the oil and Fry.
7. Add 2/3 of the sliced onions to this and saute till the onions turn light brown, Add the turmeric powder, coriander powder and red chilly powder to this and saute well.
8. Add the sliced tomatoes to this with a little salt mix well and cover pan with lid and cook till the tomatoes are cooked well  and oil separates.
9. Add the marinated shrimp to this. Mix well and cover pan with lid and look till the shrimp is cooked(do not overcook the shrimp). Remove lid and cook till the gravy is thick. Turn off heat and keep aside
10. Heat about 1/4 cup oil in a pan and fry the cashews first then the raisins, drain oil and keep these aside. In the same oil fry 1/3 of the sliced onions and fry the onions till it is golden brown. drain oil and keep aside.
11. Take another pan to cook the rice. Drain the water from rice and keep aside. In the pan heat 4 tablespoon in a pan. When the oil is hot  add half of the whole garam masala( one 2 inch piece cinnamon, cardamom 2, cloves 3, star anise 1, fennel seeds 1 teaspoon, pepper corn 1/2 teaspoon) to the oil and fry.
12. Add the drained rice to this and mix well. Add 4 cups of water the juice of half lemon and salt as seeded and mix well and bring this to a boil. Lower the heat, cover pan and cook for about 8 minutes. Fluff the rice with a fork and keep aside.
13. Layer biryani in a dish. first with cooked rice them the shrimp with gravy sprinkle fried onions, cashew and raisins followed by finely chopped cilantro and mint. Add one more layer of rice and garnish on top with fried cashews, raisins, cilantro, mint and fried onions.

Serve hot with raita and pickle