How to make shrimp biryani from Chef Susan Mokhtar's kitchen

How to make shrimp biryani from Chef Susan Mokhtar's kitchen

Have you run out of ideas in your imagination of what you are going to offer at the Ramadan Iftar table today? Chef Susan Mokhtar offers you one of her favorite recipes which will definitely be a new addition to your Ramadan trip. Today's dish is of Indian origin and the shrimp biryani is delicious! Don't forget to send your recipe photos if you return them to Chef Susan's official account on Instagram.
Here's how shrimp biryani works from Chef Susan Mokhtar's kitchen:

Ingredients of shrimp biryani:

500 g large shrimp (clean and peeled)
1 cup basmati rice
1/2 cup water
1/2 teaspoon saffron
1/4 cup milk
2 tablespoons coconut oil
1 tablespoon vinyl seeds
2 Onion grated
Grated ginger fruit
5 cloves garlic
3 tomatoes

Biryani Spices:

1 tbsp turmeric
1 teaspoon cumin
1 teaspoon cinnamon
1 tablespoon cardamom
1 tablespoon ground coriander

To decorate the surface:
1/2 cup coconut oil / can be replaced with vegetable oil or corn oil
2 medium onions, chopped
Green coriander leaves for decoration
Radish leaves for decoration
1/2 cup pine seeds (optional)
1/2 cup almonds (optional)

How biryani shrimp work:

To cook rice:

1- Wash the rice thoroughly.
2 - Put rice and water in a pot on the fire with a little salt.
3. Once the water has boiled and the rice starts to drink, cool the heat, and let the rice simmer over low heat for 15 minutes.
4- Soak saffron in warm milk and cover the pot and set aside.
5 - In a bowl on the fire Put the vinyl seeds with a tablespoon of coconut oil and then Hamri grated onions to wither.
6- Add ginger, garlic, and then grated tomatoes and bring to boil.
7 - Add the biryani spices referred to earlier, then add peeled shrimp and lemon juice and leave for 4 minutes until the shrimp matures and becomes pink.
8 - Put half of the mature rice on the surface with a sprinkle of mint leaves on top to add flavor.
9 - Put the rest of the amount of rice with a mixture of saffron and milk mixture on the surface.
Cover the pot and simmer for 6-8 minutes.

In the meantime, prepare the mixture that will be sprinkled on the surface:

1- In a bowl, brown the nuts (pine and almonds) in coconut oil until golden.
2. Lift the pot and set aside.
3 - Hamri fruit onion cut into slices in an appropriate amount of vegetable oil until golden color.
4- Finish onion mixture with biryani mixture and serve. Sprinkle the nuts on the surface with green leaves and be happy and healing.