Aromatic and Flavorful Oven Baked Coconut Shrimp Biryani
Deliciously Mouthwatering Oven Baked Shrimp Biryani cooked in a flavorful Coconut Curry.
Ingredients
FOR MARINATION:
- 1 lbs Shrimp
- ¼ tsp Turmeric Powder
- ¼ tsp Red Chilli Powder
- 1 tsp Ginger-Garlic Paste
- ¼ tsp Malvani Masala OR Garam Masala
- Salt to taste
TO GRIND TO A PASTE
- 1 Onion coarsely chopped
- 2 tsp Coriander Seeds
- 8 Dry Red Chilies
FOR CURRY
- 1½ cup Coconut Milk
- 1½ tsp Ginger-Garlic Paste
- ½ tsp Cumin Powder
- ¾ tsp Turmeric Powder
- 1½ tsp Malvani Masala
- 1 tsp Red Chili Powder
- 1 cup Kokum Syrup soak the kokum in water for about 30 minutes
- Salt to taste
- Cilantro for garnish
ADDITIONAL INGREDIENTS
- 1 cup Basmati Rice
Instructions
- Marinate the shrimp with all the ingredients mentioned above under marination for 45 minutes-1 hour.
- Add a little oil to a pan and then roast the coriander seeds, dry red chili and onions till translucent. Keep aside to cool. Once cool blend the mixture into a fine paste using a little water.
- Heat oil in a saucepan on medium heat. Once the oil is hot, add the ginger-garlic paste and cook till the raw smell vanishes.
- Then add the paste from step 2 and saute for 2-3 minutes. Mix in the coconut milk and bring a boil.
- Mix in the red chili powder, turmeric, cumin powder and Malvani Masala. Cover and cook for 7-8 minutes. Add 1 cup water, kokum syrup and simmer.
- Finally add the marinated shrimp and cook for 3-4 minutes.
- Season with salt. Garnish with cilantro.
BIRYANI
- Wash and soak the rice in water and set aside for 30 minutes.
- Preheat oven at 350 F.
- Drain the rice and discard the water
- Grease a baking tray with oil. Spread the rice and top it with 2 cups shrimp curry. Cover tightly with aluminum foil and bake for 45 minutes.
- Serve hot with raita or any side.