Shrimp Biryani

Its Sunday today and that means I am cooking non veg. Back home in India, every Sunday mom used to make non veg. for all of us for lunch and I used to never eat it.She used to then make some veg for me. And here I go now, cooking non veg every other Sunday for my dear hubby and surprisingly I have started eating it :) Rather I started loving it... 

Ingredients:

• 2 cups of Rice 90 % cooked
• 1 big Onion, finely chopped
• 2 medium Tomatoes, finely chopped
• 1 cup Coriander and Mint leaves, finely chopped
• 1 tbsp ginger garlic paste
• 1 tbsp red chilli powder
• 1 tbsp coriander powder
• 1/2 tbsp turmeric powder
• 1 Bay leaf
• 1/2 inch Cinnamon stick
• 1 tbsp Oil 
• pinch of Salt 
• pinch of asafoetida
• 1 cup of fried onion
• 1 tbsp of lemon juice

Marination: 

• 1 lb shrimp cleaned
• 1 tbsp red chilli powder
• pinch of Salt

Method:

•  Mix shrimp, red chilli powder and salt. Keep aside.
• Cook the rice and keep aside.
• Heat a pan with some oil. As soon as the oil is hot add bay leaf, cinnamon stick and asafoetida.
• Now add onion and cook till  golden brown. Then add the ginger garlic paste.
• Add all the powders now  and cook for a minute. Add the chopped tomatoes and cook till the oil is separated.
• Add the marinated shrimp and a cup of water. Cover this mixture and cook on medium flame till the shrimps are cooked and the gravy is thick.
• Now its time to arrange shrimp and rice in layers, one layer of shrimp followed by a layer of rice in a bowl.
• Sprinkle some fried onions, coriander leaves and mint leaves. Squeeze some lemon juice.
• Repeat the above step for till the last layer of rice is set. Pre- heat the oven at 350' F for 15 min.
• Cover it with lid and keep in oven for 15 min. You will start getting nice aroma of mint and shrimp biryani indicating the biryani is ready to serve.