For Shrimp:

1)  Medium Shrimp cleaned and butterflied – 1 lb
2)  Red Chilly powder – 1 tso
3)  Turmeric powder – 1/2 tsp
4)  2 medium yellow onions – Thinly sliced
5)  1/4 of Ginger root finely chopped and crushed
6)  3 pods(cloves) of Garlic – finely chopped
7)  Green chilly – 10
8)  Coriander powder – 2 tsp
9)  Biriyani Masala – 2 tsp
If you have Fish Biriyani Masala use it. If you don’t have it , simply use Garam masala or you can make your own by grinding the given below ingredients together to a fine powder
Fennel seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Shahjeera/caraway seeds – 1/2 tsp
Cinnamon stick – 1 small piece
Nutmeg – 1/4 tsp
Nutmeg Mace – 1
cloves – 4
Cardamom – 1

10)  Lemon juice – 2 tsp
11)  1/2 bunch mint leaves – finely chopped
12)  1/4 bunch cilantro – finely chopped
13)  Salt
14)  Oil
15)  1 tsp Ghee melted

For Rice:

1)  Tilda Basmati Rice – 3 cups
2)  Ginger – 1/4 of a root
3)  Green Chilly – 3
4)  Cinnamon stick – 4 ( 1 inch piece)
5)  Cloves – 8
6)  Bay leaves – 8
7)  Ghee – 3 tsp

Soak Basmati Rice in water for 4 hours and drain.
Boil some water in a vessel, more than enough to cover the rice.
Grind Ginger and Green Chilly together to make a fine paste.
Heat 3 tsp ghee in another heavy bottom vessel , add ginger-chilly paste and fry till the raw smell is gone.
Add cinnamon stick ,cloves and bay leaves to this and fry for a minute.
Add soaked rice to this and fry till rice turn light golden. Add more ghee if needed.
Add roasted rice mixture to boiling water and cook till rice is half cooked
Drain and let the rice cool by spreading rice in a dish.

Mix chilly powder and turmeric powder adding water and a pinch of salt. Add cleaned shrimp to this and marinate for 2-4 hours
Grind ginger,garlic,green chilly to a fine paste and keep aside.
Heat oil in a pan, shallow fry shrimp turning sides and keep aside.
Add sliced onion to this pan and fry till they are light golden.
Add ginger-garlic-chilly paste and saute for few minutes till the raw smell is gone.
Add coriander powder and 1 1/2 tsp biriyani masala and saute
Add 1/2 cup water, lemon juice , chopped cilantro , chopped mint leaves and stir well.
Add shrimp to this and cook till you get a thick gravy.
Turn off heat and keep this aside

Take a baking dish and now we need to layer half cooled rice and shrimp
Do a first layer of rice.Keep aside enough rice to do a top layer over the shrimp layer.
Drizzle 3/4 tsp of ghee over rice.
Now place cooked shrimp spreading them evenly over rice layer. Transfer all gray to the baking dish and spread it over the rice.
Now add the top most layer of rice.
Drizzle remaining Ghee over the top layer of rice.

Preheat oven to 400 degree Fahrenheit.
Bake shrimp biriyani for 30 minutes , Covering the dish very well with aluminum foil.
Remove from oven and let it cool.
When it is ready to serve, stir Biriyani gently till rice and shrimp is blended together.
Serve with Raita and Lemon pickle.

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