Ingredients

• 1 lb Shrimp shelled and deveined
• 1 cup - Basmati Rice
• 1 Medium chopped Onion
• 1 inch Grated, Ginger Piece
• 2 cloves Crushed Garlic
• 2 Green Chillies
• 2/3 cup - Grated Coconut
• 2 tsp - Garam Masala
• 1 tbsp - Lime Juice
• 1 tbsp - Cashewnuts and Raisins
• 2 Bay Leaves
• 1/4 cup - Ghee or butter
• 1 tsp - Salt or to taste

How to Make Shrimp Biryani

• Soak the rice in normal water for 20 minutes.
• Make a fine paste of green chilies, garam masala, ginger, garlic, cashew nuts & coconut.
• In a pan, heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown.
• Add the paste to the onions and stir for about 5 minutes.
• Add the shrimps and 1/2 tsp salt.
• Mix well so that all the shrimps are coated with the cooked masala and cook on a low flame for 5 minutes.
• Remove from heat and set aside.
• In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add the remaining onions and fry until the onions are golden brown.
• Add the rice and stir fry for about 10 minutes.
• Add the peas, 1/2 tsp salt and 2 cup of water.
• Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame.
• Preheat the oven to 300 degree F.
• In a serving bowl mix the shrimps and rice together.
• Cover the bowl with the aluminium foil.
• Put it in the oven for about 10-15 minutes.
• When done add the lime juice and garnish the shrimp biryani with fried cashew nuts and raisins.