Hyderabad biryani with shrimp

Description

Hyderabad biryani (biryani, biriani, berani) is the most famous and common all over India, has several varieties: with chicken, shrimp, venison, fish, hare. Many people mistakenly believe Indian biryani pilaf. But, the main difference between biryani from a pilaf is that the filling and rice in this dish are cooked separately necessarily. An essential ingredient is clarified butter. Indian biryani is usually not only food, but also a bright festive table decoration. The recipe was a bit big and very detailed, but it is very easy.

Ingredients

Figure

300 g
Water

600 ml
Salt

1 tsp
Milk

20 ml
Saffron

0.25 tsp
Melted butter

2 Tbsp
Garam masala

2 tsp
Yogurt

135 ml
Water pink

1 tsp
Walnuts

30 g
Puff pastry

200 g
Seeds

10 g
Potatoes

2 piece
Coriander

1 tsp
Turmeric

0.333 tsp
Peas

50 g
Zucchini

100 g
Tomato

4 piece
Parsley

2 Tbsp
Salt

1 tsp
Shrimp

150 g
Garlic

1 tooth
Ginger

1 tsp
Butter
Vegetable oil

Cooking

First, marinate the shrimp: ginger and garlic RUB on a small grater (you can use fresh ginger, and powder). Add 1/4 of garam masala. Leave for 10 minutes.

Wash the rice and drain (often the Indians use rice with long bean - he always turns crumbly). Rice varieties Basmati is considered one of the best varieties of rice.

In cold water add salt (1 tsp), bring to a boil, put the rice and bring again to a boil. Cover tightly with a lid and cook for 15 minutes on low heat.

Saffron (crushed) stir in warm milk

Boil the peas

And remove the skins from the tomatoes ( I had cherry, so more of them)

Peeled tomatoes wipe through a sieve

Cut vegetables: zucchini and potatoes. Initially, potatoes were added only in the Calcutta biryani (it was common in the poor of Calcutta families, for this reason, instead of meat it added to the potatoes).

In hot melted butter (leave 1 tsp for shrimp) fry our spices - ground coriander, turmeric and remaining garam masala

When the whole kitchen will be filled with divine Oriental scent, running with the children to ask what is cooked in a frying pan add the zucchini,

Potatoes (for him most of all was afraid that will turn into a puree - young). And fry for about 5 minutes, until the vegetables are lightly browned.

Now - boiled peas

And at the end of the pureed tomatoes

Half of the chopped parsley leaves and salt (1 tsp). Cover with a lid and cook on medium heat until the vegetables are soft. Stir, add a little water so that the vegetables do not burn.

In a separate skillet in melted butter fry marinated prawns.

And add them to the vegetables.

Now, let us rice. It is ready - lightly stir it with a fork, to quickly cooled.

Warm the rice,add the yoghurt,

Rose water and saffron milk, stir.

Detachable form grease with butter

Spread more than half of rice

Cooked vegetables with shrimp

The second half of Fig.

Roll out puff pastry and cut a circle the size of the entire form. Of course, the recipe could be simplified and cover the biryani with foil, but believe the cap of dough - it's something!

Cover a pastry dish, grease with vegetable oil

And sprinkle with seeds. I used a prepared grain mix (sesame seeds, flax, sunflower).

Put in a preheated 160 degree oven for 15-20 minutes.

Biryani is ready. Before serving, you can cut into portions and sprinkle with chopped parsley and chopped walnuts.

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