20 jumbo shrimps
4 large onions
2 red chillies
1 bunch of fresh coriander
1 head of garlic (crushed)
1 large ginger root (crushed)
¾ cup oil or ghee
8 tbsp butter
2 tbsp curry powder
1 tbsp garam masala
½ tsp cinnamon Powder
½ tsp ground black pepper
½ tsp cardamom powder
½ tsp cumin powder
1 tbsp dried coriander
1 tbsp paprika
few strings of saffron
1 tbsp turmeric
2 tbsp mustard seeds
1 tbsp cumin seeds
½ tsp chili powder (optional)
2 tomatoes (roughly chopped)
1 cup frozen peas
2 potatoes (diced and flash fried)
2 tbsp tomato paste
1 L stock
3 cups basmati rice
2 sticks cinnamon
5 whole cardamom
½ tbsp turmeric powder
2 bay leaves
1 tsp salt
water (for boiling)
raita salad:
1 cucumber
1 green chilli
a handful of mint and coriander leaves
1 large yogurt
salt (to taste)
Scoop the biryani rice onaserving plate, drizzle with the infused butter and topit offwith shrimps, onions and coriander. Serve next to Raita Salad made earlier.