Instructions

1. Parboiling the Rice

   In a large pot, bring a generous amount of water to a boil with one tablespoon of salt and the whole spices (cardamom, cloves, cinnamon, and bay leaves). Add the soaked rice and parboil until it is about 70% cooked (around 6 to 7 minutes), then drain well and set aside. · 7 min
2. Browning the Onions

   In another wide pot, heat two tablespoons of ghee or oil, add the sliced onions, and sauté over medium heat until they turn deep golden and crispy. Remove half of the onions and set aside for garnish. · 8 min
3. Preparing the Biryani Masala Base

   In the same pot with the remaining onions, add the garlic and ginger and sauté for a minute until fragrant. Then add the chopped tomatoes, biryani spices, and turmeric, and let the mixture simmer and thicken for three minutes. · 3 min
4. Cooking the Spiced Shrimp

   Add the shrimp and salt to the sauce, stir-frying quickly for just two minutes until they turn pink. Then add the yogurt and half of the cilantro and mint, stirring gently for an additional two minutes, and remove the pot from the heat to prevent overcooking the shrimp. · 4 min
5. Layering the Biryani

   In a clean pot or in the same pot, place half of the parboiled rice, followed by all of the shrimp masala mixture, then cover with the remaining rice. Drizzle the saffron-rose water infusion over the top, then scatter the reserved fried onions along with the remaining cilantro and mint.
6. Steaming and Finishing (Dum)

   Cover the pot tightly with aluminum foil followed by the lid, place it over very low heat (preferably with a heat diffuser beneath), and let it steam gently for 15 to 20 minutes. Remove from heat and allow to rest for 5 minutes before serving. · 17 min

Nutrition / serving

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