👨‍🍳 作り方

1. 1

   Heat ghee or oil in a heavy-bottomed pot over medium heat. Add the whole spices and sauté until fragrant.

2. 2

   Add the sliced onions and fry until golden brown. This will take about 10-12 minutes.

3. 3

   Add minced garlic and grated ginger, sauté for a minute until the raw smell disappears.

4. 4

   Stir in the chopped tomatoes and slit green chilies. Cook until tomatoes soften and oil starts to separate from the mixture.

5. 5

   Add biryani masala powder, turmeric powder, red chili powder, and salt. Cook for 2 minutes, stirring constantly.

6. 6

   In a separate bowl, mix the shrimp with yogurt, chopped coriander, mint leaves, and lemon juice. Marinate for at least 15 minutes.

7. 7

   Add the marinated shrimp mixture to the pot with the onion-tomato masala. Cook for 5-7 minutes until the shrimp is almost cooked through. Do not overcook.

8. 8

   Meanwhile, bring a large pot of salted water to a boil. Add the soaked basmati rice and cook until it is about 70% done (al dente). Drain the rice.

9. 9

   Layer the partially cooked rice over the shrimp mixture in the pot. Gently spread it evenly.

10. 10

    Drizzle the saffron-infused milk over the top layer of rice. You can also add a tablespoon of ghee on top.

11. 11

    Cover the pot tightly with a lid, and if necessary, seal the edges with dough to trap the steam. Cook on low heat for about 15-20 minutes, or until the rice is fully cooked and the flavors have melded.

12. 12

    Let the biryani rest for 5-10 minutes before gently fluffing it with a fork and serving.