Al Rahman Shrimp Biryani
A slight twist on the original Al Rahman Biryani - First things first - let’s get the spices and masalas prepared in separate bowls to make it easy .
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3-4 green plus 3-4 black elaichi , 2 whole jaifal, 2-3 taiz patta, 2 star anise, 5-7 black peppercorn plus 4-6 cloves (long), 1 small cinnamon stick
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1 tsp salt ; 1 tbsp zeera powder; 2 tbsp dhaniya powder; 1 tbsp chicken powder ; 1.5 tbsp red chili powder, 1 tsp haldi, 1 tsp Garam masala
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Mix: 2 med tomatoes sliced;10 green chilies ,around a cup dhaniya plus mint , 1 cup fried onion (I used pre-fried), 12-15 aaloo Bukhara (dried plums)
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Boil 3.5 cups sela rice with 2 tbsp salt plus some oil (boil 3-4 mins) Strain and keep aside
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In a large, deep pateela add 1/2 cup oil and 3 tsp gg paste. Fry a few seconds
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Add 2-3 diced potatoes plus 1.5 cups water
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Next add in the dry spices and whole spices (exact quantity / measurements mentioned on recipe card). Mix it up. Cover and let potatoes cook (10 mins)
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- Add in 800 grams shrimps (peeled, deveined & tail removed) - Cook it on high flame JUST a COUPLE of min- or shrimps will get rubbery
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Layer up the mixed stuff (tomatoes,onions, mint & coriander, green chillies & dried plums)
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- Now add / sprinkle 1 tbsp food color (orange) over layered stuff
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Next, into 3 tbsp milk add some saffron. Mix & keep aside
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- Pour around 2-3 tbsp Kewra water & the milk-saffron mixture
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- Cover and leave on dum. Around 3-5 mins on high flame, then 10-12 mins on very low flame.
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Moment of truth ...
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