Saturday, March 20, 2010


Here's another great Indian dish I love. Traditionally served to welcome company, Biryani comes in many different styles, and is somewhat of a family specific recipe. Biryani1 lb Shrimp, peeled and deveined

1 cup Basmati Rice

1 Medium White Onion, chopped

1/2 Cup Green Peas

1" Ginger Piece , Grated

2 cloves Garlic , Crushed

2 Anaheim Green Chilies

2/3 cup Coconut , Grated

2 tsp Garam Masala

1 tbsp Lime Juice

1 tbsp Cashews

1 tbsp Golden Raisins

2 Curry Leaves

1/4 cup Ghee or butter

1 pod Green Cardamom

1 tsp Salt

1 Tbsp Cilantro, Chopped


1. Soak the rice in normal water for 20 minutes.

2. Make a fine paste of green chilies, garam masala, ginger, garlic, cashew s & coconut.

3. In a large pan, heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown.

4. Add the paste to the onions and stir for about 5 minutes.

5. Add the shrimp and 1/2 tsp salt. Mix well so that all the shrimp are coated with the cooked masala and cook on low heat for 5 minutes Remove from heat and reserve.

6. In a separate pan heat 2 tablespoons of butter or ghee and fry the curry leaves, Add the remaining onions, cardamom and fry until the onions are golden brown.

7. Add the rice and stir fry for about 10 minutes. Add the peas, 1/2 tsp salt and 2 cup of water.

8. Put the lid on the pan and let it stand for 15 minutes or until the rice is almost done on low heat.

9. Preheat the oven to 300°F.

10. In a serving bowl mix the shrimp and rice together. Cover the bowl with the aluminum foil. Put it in the oven for about 10 - 15 minutes.

11. Add the lime juice and garnish with chopped Cilantro, fried cashews and raisins.

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