**Enjoy this flavorful, easy recipe! It's a family favorite* Gluten Free And Freezer Safe!!
- Biriyani Rice- 2
- Water- 2 cups
- Shrimp (Peeled and Deveined)- 2 cups
- Oil - Few Drops
- Onion (Sliced)- 2 nos.
- Salt- As needed
- Lime- 1/2 of one
- Vinegar- 1 tsp.
- Cashew Nuts (Halved)- 8 peices
- Raisins (Onnaka mundiri)- 10-12 peices
- Ghee- 1 tbsp.
- Turmeric powder (Manjhal)- 1 tsp.
- Coriander powder (Mallipodi)- 2 tsps.
- Chilli powder (Molakkupodi)- 2 tsps.
- Cumin powder (Jeeraka podi)- 1 tsp.
- Pepper powder (Kurumollaku podi)- 1 tsp.
- Yogurt- 2 tbsp.
- Garam Masala (Curry powder)- 1/2 tsp
- Lemon Juice- 1/2 of one
- Salt- As needed/ 1 tsp.
- Fried Onion- 1
- Ginger paste (crushed ginger)- 1 tsp. (from 1 medium long peice)
- Garlic paste (crushed)- 1 tsp. (from 5 cloves of garlic)
* Whole spices (For flavoring the rice):
- Cardamom (Elaichi/ Elakka)- 3/ 4 nos.
- Cinnamon (Karukkapatta)- 2 long peices
- Clove (Grambu)- 3/4
- Bay Leaf- 1 no.
- Nutmeg powder (Jathikka podichathe)- A pinch
- Pepper (Kurumullake)- 4 nos.
- Star Anise (Thakkolam)- 1 no. (Optional)
- Coriander leaves (Malliella)- Two leaves/ finely chopped
- Saffron (Kumkumapoo)- A few strands
- Milk (warm)- 1 tbsp.
- Brown sugar/ Sugar- 1 tsp.
- Rose water- 1/2 tsp.
* Serves: 4 people
* Cooking time: 30-45 minutes
* Recipe:
- Wash and soak the rice for about 30 minutes-1 hour.
- Peel, de-vein and wash the shrimp well with turmeric, salt and vinegar/ lemon juice. Strain the water once the shrimp is clean.
- Finely slice 2 onions. Half of it is for the shrimp marinade and the rest is for topping/ garnishing and for layering while steaming.
- To a frying pan, add ghee/ oil and fry the onions with salt (and brown sugar for caramelized taste- Optional*) till it turns really nice and deep golden brown. Remove from flame.
- Add half of this onion to the cleaned shrimp and add the remaining ingredients for the marinade. Mix well and refrigerate for about 15-20 minutes (I usually just keep it on the counter while I'm cooking the remaining items for the biriyani. The more time you marinade, it will taste more flavorful.)
- To the same pan, add some ghee and fry the cashews, followed by the raisins (raisins will need only 3-4 seconds, they will fluff up once cooked.)
- In a frying pan, add a little oil/ ghee and saute the marinated shrimp till 3/4 cooked (about 10- 15 minutes). Remove from the flame.
- In a pot, add the water, the whole spices, juice of 1/2 of a lemon, salt, ghee/ oil (a few drops is enough- this prevents the rice from sticking to each other*), rose water. Cover and cook till the water is almost gone ad the rice is mostly cooked (the rice grain can easily be pressed using your thumb anf fore-finger**). You can heat a tablespoon of milk and mix in a few strands of saffron and add to the rice at this stage and mix in the rice slowly (Optional step). Now you are ready to assemble the biriyani.
* Layering (Simple technique): In this method, make sure your shrimp is cooked through since there will not be further cooking involved- Ideal technique if you are cooking for larger groups. No mixing needed!!
For this, in a large serving bowl/ platter- add a thick layer of the cooked rice, followed by a layer of shrimp, followed by the fried onion, cashews and raisins. Repeat these layers in that order till your platter is full. Garnish with some coriander and mint leaves (Optional Step*)
* Layering (In a Steamer/ Puttu kutti): This technique allows the flavors of the shrimp and toppings to penetrate through your rice.
For this, add water to the lower pot and bring to a boil, in the steamer pipe, layer the onions, cashews and raisins, followed by the rice, cooked shrimp, toppings again. Repeat the layers till your steamer pipe is full. ( Tap on the counter as needed`to create an even layer. Don't press down and pack very tightly since that will not allow the steam to go through) Attach onto the pot and steam for about 1-3 minutes or untill the steam is clearly escaping from the top of the steamer. (Picture instructions below). Remove from the steamer and garnish with some coriander and mint leaves (Optional Step*)
- Enjoy!!☺ Don't forget to share!! You deserve all the praise for your hard work!!☺❤๐๐
- Peel, de-vein and wash the shrimp well with turmeric, salt and vinegar/ lemon juice. Strain the water once the shrimp is clean.
- Finely slice 2 onions. Half of it is for the shrimp marinade and the rest is for topping/ garnishing and for layering while steaming.
- To a frying pan, add ghee/ oil and fry the onions with salt (and brown sugar for caramelized taste- Optional*) till it turns really nice and deep golden brown. Remove from flame.
- Add half of this onion to the cleaned shrimp and add the remaining ingredients for the marinade. Mix well and refrigerate for about 15-20 minutes (I usually just keep it on the counter while I'm cooking the remaining items for the biriyani. The more time you marinade, it will taste more flavorful.)
- To the same pan, add some ghee and fry the cashews, followed by the raisins (raisins will need only 3-4 seconds, they will fluff up once cooked.)
- In a frying pan, add a little oil/ ghee and saute the marinated shrimp till 3/4 cooked (about 10- 15 minutes). Remove from the flame.
- In a pot, add the water, the whole spices, juice of 1/2 of a lemon, salt, ghee/ oil (a few drops is enough- this prevents the rice from sticking to each other*), rose water. Cover and cook till the water is almost gone ad the rice is mostly cooked (the rice grain can easily be pressed using your thumb anf fore-finger**). You can heat a tablespoon of milk and mix in a few strands of saffron and add to the rice at this stage and mix in the rice slowly (Optional step). Now you are ready to assemble the biriyani.
* Layering (Simple technique): In this method, make sure your shrimp is cooked through since there will not be further cooking involved- Ideal technique if you are cooking for larger groups. No mixing needed!!
For this, in a large serving bowl/ platter- add a thick layer of the cooked rice, followed by a layer of shrimp, followed by the fried onion, cashews and raisins. Repeat these layers in that order till your platter is full. Garnish with some coriander and mint leaves (Optional Step*)
* Layering (In a Steamer/ Puttu kutti): This technique allows the flavors of the shrimp and toppings to penetrate through your rice.
For this, add water to the lower pot and bring to a boil, in the steamer pipe, layer the onions, cashews and raisins, followed by the rice, cooked shrimp, toppings again. Repeat the layers till your steamer pipe is full. ( Tap on the counter as needed`to create an even layer. Don't press down and pack very tightly since that will not allow the steam to go through) Attach onto the pot and steam for about 1-3 minutes or untill the steam is clearly escaping from the top of the steamer. (Picture instructions below). Remove from the steamer and garnish with some coriander and mint leaves (Optional Step*)
- Enjoy!!☺ Don't forget to share!! You deserve all the praise for your hard work!!☺❤๐๐
** ENJOY YOUR YUMMY CREATION **
Step 1: Wash and soak the Basmati rice
Step 9: Layering and Several steaming techniques:
Step 2: Chop and fry the Onions till Rich golden brown
Half of these onions are for the marinade and the rest are for layering and garnishing**
Step 3: In the same pan, add some ghee and roast the cashews and raisins
Step 4: Wash the deveined and peeled shrimp well with salt, turmeric and vinegar/ lemon and drain the water.
Step 5: Marinade the cleaned shrimp with ginger-garlic paste, half of the onions, yogurt and the remaining ingredients for the marinade.
Step 6: After the marinade is well combined with the shrimp (preferably after 15 -20 minutes/ overnight if possible), heat a pan with some oil and cook the shrimp.
Step 7: Boil the rice with the whole spices, salt, oil, rose water, lemon juice. Cover and cook.
Step 8: Add saffron strands mixed in warmed milk (Optional step)
Mix/ Fluff the rice gently from the edges to the center.
Press a rice grain using your thumb and forefinger, if it gets mushy, its cooked.
Step 9: Layering and Several steaming techniques:
Using a Puttu kutti: Fill lower pot with water
Into the Steamer kutti, add the Cashews, raisins and fried onions first
Followed by the cooked shrimp
Followed by a later of rice, repeat the layers till it is full
Close the end of the Puttu kutti and steam
Other alternative ways for steaming:
In the base pot of a pressure cooker, add enough water, replace the whistle
(1) With the Mulla Puttu kutti (Bamboo Puttu kutti) - Picture below is just a demo
-OR-
(2) With the Cheratta Puttu kutti (Coconut shell Puttu kutti)- Picture below is just a demo
Step 10: Once well steamed, about 1-3 minutes, remove the kutti carefully. Garnish, Serve and Enjoy!!! ❤☺๐๐
* Personal Tip:
- This is a great freezer meal. Make extra, cool and freeze in ziploc bag as needed. For reheating, just thaw in refrigerator overnight and microwave for about 4 minutes or thaw under some running hot water/ in a bowl of water for 15 minutes, microwave for about 4 minutes and Enjoy!!❤☺
Links if you want to buy similar steamers:
1) Standard Puttu Kutti (Stainless Steel): https://www.amazon.com/Tabakh-Micro-Cooker-Stainless-Steamer/dp/B0115FTSCY/ref=sr_1_1?ie=UTF8&qid=1487461802&sr=8-1&keywords=puttu+kutti
2) Cheratta Puttu Kutti (Stainless Steel): https://www.amazon.com/Anantha-Stainless-Chiratta-puttu-steamer/dp/B0163D4ABW/ref=sr_1_fkmr0_1?ie=UTF8&qid=1487462001&sr=8-1-fkmr0&keywords=puttu+kutti
3) Multipurpose Rice steamer (with Idli plates): https://www.amazon.com/Tabakh-IC-204-4-Rack-Stainless-Handles/dp/B00K5VH8SG/ref=pd_sim_79_1?_encoding=UTF8&psc=1&refRID=S5FDSERQ3VX8QWQ47SC8
* Abbreviations:
* tsp.- Teaspoon ** tbsp.- Tablespoon opt.- Optional
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