👨‍🍳 Instruktioner

1. 1

   Rinse the basmati rice and soak it in water for 20-30 minutes. Drain well.

   ⏱️ 30 minutes
2. 2

   In a bowl, marinate the shrimp with yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, garam masala, salt, and slit green chilies. Set aside for 15-20 minutes.

   ⏱️ 20 minutes
3. 3

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the thinly sliced onions and fry until golden brown and crispy. Remove half of the fried onions for garnish and set aside.

   ⏱️ 10-12 minutes
4. 4

   Add the whole spices (cardamom, cloves, cinnamon, bay leaf) to the remaining onions in the pot and sauté for 30 seconds until fragrant.

   ⏱️ 30 seconds
5. 5

   Add the chopped tomatoes and cook until they soften and the oil starts to separate.

   ⏱️ 5-7 minutes
6. 6

   Add the marinated shrimp mixture to the pot and cook for 3-4 minutes until the shrimp turns pink and is partially cooked.

   ⏱️ 4 minutes
7. 7

   Add the drained basmati rice to the pot, gently mixing it with the shrimp and masala. Add water or broth and salt to taste. Bring to a boil.

   💡 Proffstips: Ensure the liquid level is about 1 inch above the rice.
8. 8

   Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

   ⏱️ 20 minutes
9. 9

   If using saffron, drizzle the saffron-infused milk over the top of the rice during the last 5 minutes of cooking.

   💡 Proffstips: This adds a beautiful color and aroma.
10. 10

    Once cooked, let the biryani rest, covered, for 5-10 minutes off the heat. Then, gently fluff the rice with a fork.

    ⏱️ 10 minutes
11. 11

    Serve the Bahraini Shrimp Biryani Style hot, garnished with the reserved fried onions, chopped cilantro, and mint leaves.