Shrimp Biryani (Indian Shrimp And Rice)

1. 1

   Preheat the oven to 350 degrees. Wash the rice and soak it in cold water until needed.

2. 2

   Wash the shrimp and drain it well. Add the salt and tumeric and mix. Refrigerate until ready to use.

3. 3

   Peel the ginger and garlic and use a food processor to blend it to a paste with the cilantro and chilis. You can use a little water if it is too dry.

4. 4

   Chop the onion and mint and leave to the side until needed.

5. 5

   Heat the oil on medium in an oven safe dish. Add the peppercorns, cinnamon, cloves, cardamom and 1 bay leaf. Saute until fragrant, approximately 2-3 minutes.

6. 6

   Add the chopped onion and saute until light brown, stirring constantly.

7. 7

   Add 1/2 of the paste and saute for another minute or two.

8. 8

   Add water and salt (1-2 teaspoons depending on taste) and bring to this to a boil.

9. 9

   Drain the rice and add it to the boiling water and add the butter and mint. Bring this to a boil, cover and place it in the oven. Bake for 20 minutes.

10. 10

    When the rice has been in the oven for about 10 minutes heat some oil in a saute pan and add the remainder of the paste along with the other bay leaf. Saute this for a minute or two and add the shrimp. Saute the shrimp until done (they should be light pink) about 5 minutes.

11. 11

    Remove the rice from the oven. Top it with the shrimp and serve with kachumber (recipe can be found on my profile :P)

* Per serving · 4 servings · Values may vary.