Easy Shrimp Biryani, Nawabi style! The Daily Foods

This delicious shrimp -Biryani in the traditional South Indian Nawabi style is a fast a -pot dish full of taste and taste, which is unique and loved by everyone.

Biryani, a pot court
Biryani is not a complicated dish with a number of countless spices and other ingredients and an elaborate process, as some people tend to. . But it is a a pottery court that contains a special technology, a certain proportion and some specific spices that improve the flavors instead of overwhelming the main ingredient of the court.

How is Biryani done?
Biryani is a rice dish prepared with meat, chicken, shrimp/shrimp or vegetables. The Biryani cooked in Chennai/Madras in the South Indian Muslim community are known for their great, unique taste and taste. It is the city that is located in the southernmost part of India, in the city in which the Nawabs once lived and ruled and were famous for their wasteful eating habits and their royal kitchens, in which many delicious dishes were created. Therefore, it is from here that Mush was created.

Biryanis unique taste and subtle taste
It has this unique taste and subtle taste, since it is not overwhelmed with spices and minimal ingredients are used, but in their correct proportions to keep and maintain the taste of meat, be it chicken, lamb, veal, fish or shrimp.

Why is Chennai Biryani so unique and tasty?
We do not confuse aromas such as chicken broth to shrimp or vegetable stiryani etc. The idea is to keep the taste of the meat with which you cook and let the rice cook in its juices so that it absorbs the taste of the meat. It is this concept that is based on the cooking technique that gives our Biryani a remarkable taste and taste. We just keep it, but great tasting!

How is Shrimp Biryani produced in the Chennai style?
In this shrimp Biryani we let the shrimp simmer in the curry for a few minutes to release the entire shrimp taste. It is not necessary to marinate or sauté the shrimp in front of the hand and only remove them to add them before serving, as this would take all the taste away. Therefore, the shrimps should be cooked in the curry in their own juices. When the rice is layered over the shrimp curry, it absorbs the entire shrimp taste and tastes divine. And another important thing is a big “no” to add the shrimp curry chicken broth. It doesn’t help at all in any way and only destroys the taste and taste. Take a look at the video below and try exactly the following recipe and share it with me in the comments below what you think.

https://www.youtube.com/watch?v=V9XG7BDNEFC

Ingredients:
25 raw Jumbo Shrimps
1 1/2 cups Tilda Basmati rice
1 x 2 “cinnamon stick
6 cloves
6 cardamoms
1/2 TL TSP turmeric
1/2 teaspoon red chili powder
1 1/2 large onions cut
6-8 green chili peppers
1 tablespoon of giant garlic paste
2 medium -sized tire plum tomatoes
1/4 cup of yogurt
1/4 cup of olive or rapeseed oil
A pinch of saffron
1 branch coriander
A few fresh mint leaves
Salt according to requirement

Instructions:

1. Duein, clean and wash the shrimp 3 or 4 times in clean water. Set them aside. Wash basmati rice slightly 4 or 5 times until the water runs clearly and lets it soak for at least 20 minutes. Don’t break the rice while washing.
2. Heat the oil in a saucepan. Throw all the spices, followed by the cut onions. Fry the onions up to golden brown.
3. Add ginger garlic paste and turmeric powder. Fry slightly to let go of the raw smell. Add tomatoes and salt. Cover and cook to alleviate them a little for 2 minutes.
4. Moisten the onion tomato masala with a little water if it is too dry. Then discard yogurt in yogurt, followed by green chili peppers, shrimp, salt, a few fresh mint leaves and chopped coriander. Stir gently to mix everything well.
5. Cover and let it simmer. After 2 minutes the Masala stir again carefully, so that the Masala does not stick to the bottom of the pot. Then cover and simmer for another 4 minutes until the oil has risen up.
6. In the meantime, bring the water to cook in another person. Add the soaked Basmati rice, salt and stir well to mix well.
7. Check the rice for one or two Furures. When it is 75% cooked, switch off the stove and let off the rice in a sieve or colander.
8. Place the rice in the pot via the shrimp curry. With a few fresh mint leaves, chopped coriander with fresh mint leaves. Drizzle a few *saffron water over the rice.
9. Then cover the pot and put it in the oven for 10 minutes at 400ºF.
10. When you are finished, you rest the Biryani pot on the counter for 5 minutes so that all juices can be absorbed by the rice. Then gently mix the rice by sliding from the sides in the flat spatula and turning it around so that the curry is mixed with the rice on the ground.
11. You can also place it in the hot oven (which is switched off) for 5 minutes to keep it hot before serving.
12. Enjoy the garnish -Biryani with yogurt and mint -chutney.

*Saffran water – rave a few saffron strands in mortar and pestle. Pour 1 tablespoon of hot water over it, crush the saffron more with the pestle and mix it well with the water. This gives you a beautiful orange saffron solution that you can use in Biryani.

Notes:

1. If you follow all steps exactly, you will receive the best results.
2. If you use fresh ginger garlic paste and ripe plum tomatoes, there is the best taste.
3 .. You can also dampen it on the stove, but it is recommended to use a thick bottle pan.
4. Add no water after you have added shrimp. This will run the curry and cook the shrimp for a long time to reduce the curry, it will actually tighten it.
5. The use of fresh and large shrimp reinforces the taste of the Biryani.

Recipe