Biryani
For 4 people
Preparation time : 15 min
Rest period : 10 min
Cooking time : 10 min
Ingredients
- 250 g cooked shrimp
juice of half a lemon - 1 plain stirred yoghurt
- 300 g basmati rice
- 2 red onions
- 3 cloves garlic
- 1 teaspoon ginger powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon paprika
- 1 teaspoon Garam Massala spices
- 1 teaspoon cardamom
- 1/2 teaspoon cloves
- 1/2 teaspoon cinnamon powder
- Saffron filament
- 3 bay leaves
- Sunflower oil
- Salt and pepper
- 1 small handful of cranberries
- A few coriander leaves and chopped fresh mint
Preparation
- Start by marinating the shrimps.
- Peel them and place them in a small salad bowl.
- Add the lemon juice, yoghurt and turmeric, garlic, ginger, coriander powder, cumin, sweet pepper, hot pepper, garam massala, salt and pepper. Mix well and marinate for 10 minutes.
- Meanwhile, fry the sliced onions in a little sunflower oil. Set aside
- In the same pan, add a little oil and heat. Sear the marinated shrimp and cook for 2 to 3 minutes, then set aside on a plate.
- Heat the oil again in a frying pan. Pour in the basmati rice, rinsed with cold water, then add the cardamom, ground cloves, bay leaves and cinnamon, stir and cook for 2 minutes. Cover with cold water and season with salt and pepper.
- Cover and cook for 7 minutes. Then add the shrimps, fried onions and saffron filaments diluted in a small glass of water.
- Cover again and cook for a further 5 to 7 minutes, until the rice is cooked.
- Finally, add the cranberries and chopped mint and coriander leaves.
- Serve to taste.