Amla Shrimp Dum Biryani

Amla Shrimp Biryani: Lip smacking recipe

Ingredients: 

Jeera rice – 1.5 cups 

Fresh shrimp – 300 gm, deshell and devein 

Red Onions – 2 medium size, finely chopped 

Red Tomato – 1 medium size, finely chopped 

Fresh amla/ Indian goose berry – 3 big size, finely grated 

Green chillies – 6 medium size, vertically slit 

Ginger garlic paste – 1/2 tbsp 

Cumin seeds – 1 tsp 

Shahi jeera – 1 tsp 

Coriander powder – 1⁄2 tbsp 

Red chilli powder- 1⁄2 tbsp 

Turmeric powder – 1 1/2 tsp 

Biryani masala powder – 3⁄4 tbsp 

Garam masala powder – 1 tsp 

Chaat masala powder – 1 tsp 

Fennel seed powder – 1/4 tbsp 

Black pepper powder – 2 tsp 

Cumin powder – 1 tsp 

Dry coconut powder – 2 tbsp 

Kasuri methi – 1⁄4 tbsp, crushed 

Fresh yogurt/ curd – 3 1/2 scoops 

Fresh coriander leaves – 1 small bunch, finely chopped 

Food color – 1 pinch (optional) 

Bay leaf - 2 

Salt as per taste 

Oil for sauteeing

Instructions: 

Rice preparation: 

       Rinse the Jeera rice thoroughly to get rid of any dirt or dust. Soak it in water for about 15 minutes. Add a pinch of salt, 2 teaspoons of oil and pressure cook the rice for 2 to 3 whistles under medium flame. Switch off the flame and let it cool down. 

Shrimp masala preparation:

      Take fresh shrimps, deshell and devein them. Rinse them well in water to remove any dirt or dust. In a thick bottomed kadai add some oil and heat it. When the oil is heated add bay leaf, cumin seeds, shahi jeera, slit green chillies and saute. Add chopped onion and saute until they turn translucent. Add chopped tomato and saute until it turns soft. Now, add grated amla and saute well. Add turmeric powder, coriander powder, red chilli powder, cumin powder, black pepper powder, salt, garam masala powder, fennel seed powder, biryani masala powder, chaat masala powder, dry coconut powder, ginger garlic paste and saute well. When the masala is well cooked add fresh yogurt/ curd and mix thoroughly.

      Cook this spice mix under low flame stirring occasionally. You would notice that the oil is separating out from the spice blend. Now, add food colour, crushed kasuri methi and mix well. After sauteing for a minute or 2 thin layer of oil starts to coat the surface. Now, add fresh shrimps into the spice blend and mix well. Allow this to cook under low flame for 2 minutes. Stir occasionally. You would notice that the shrimps have curled up and have changed their colour slightly to pink. Switch off the flame and set aside.

Dum Biryani preparation: 

       In a thick bottomed kadai, add some shrimp masala and spread across. Scoop out large portion of cooked and cooled rice. Spread it evenly over the masala. Sprinkle some freshly chopped coriander leaves over the rice. Above it, add some shrimp masala and spread across. Follow the same process of layering until all the rice and shrimp masala is used up. Close the lid and cook under low flame for 2 minutes. Switch off the flame. Open the lid. While the steam is trying to escape nice biryani aroma fills up your kitchen leaving you mesmerized.

Presentation before serving: 

       Scoop out big portion of Amla Shrimp biryani and serve it in a plate or bowl. Garnish with fried onions or freshly chopped coriander leaves. Enjoy this mouth watering delicacy with family and friends 😊. 

       Before serving you may also mix the shrimp masala and jeera rice well so that the spices blend well with the aromatic Jeera rice. When you take a bite of this biryani, different flavors and juicy shrimp just fills up your mouth. You would enjoy tasting and relishing the flavors than chewing the food. Trust me. It’s super delicious and very healthy. Do try this out and share your comments. See you soon in our next video.

TIP 1: When the shrimps are cooked right, they are juicy and soft. They just melt in your mouth releasing the delicious flavors when you chew. Mmmm.. 

TIP 2: Do not over cook the shrimp as they tend to get harder as you cook longer. Always watch out for curls and slight pink color. That is sufficient to say that the shrimp is cooked.