Shrimp Biryani

2 tablespoons vegetable oil 1/2 cup chopped raw cashews 6 whole cardamom pods, crushed 4 dried bay leaves 1 cinnamon stick (about 2 in.) 1 teaspoon cumin seeds 2 onions (1 lb. total), peeled and chopped 1 tablespoon minced garlic 1 1/2 pounds peeled, deveined shrimp (31 to 40 per lb.), rinsed 1/2 teaspoon each chili powder, turmeric, and pepper About 1/2 teaspoon salt 1 cup plain whole-milk yogurt 2 cups basmati rice 2/3 cup lemon juice 1/2 teaspoon saffron threads, toasted Raita

1. Pour 1 tablespoon oil into a 10- to 12-inch pan over medium heat. Add cashews, cardamom, bay leaves, cinnamon stick, and cumin seeds; stir until fragrant, about 2 minutes. Pour into a bowl. 2. In pan, heat remaining tablespoon oil over medium-high heat. Add onions and garlic; stir until limp, 5 to 8 minutes.

3. Stir in shrimp, chili powder, turmeric, pepper, 1/2 teaspoon salt, and nut-spice mixture. Cook, stirring frequently, just until shrimp begin to turn pink, 2 to 3 minutes. Reduce heat to medium; stir in yogurt. Cook, stirring often, until most liquid has evaporated, about 15 minutes. Remove bay leaves and cinnamon stick.

4. Meanwhile, in a 5- to 6-quart pan over high heat, bring 2 1/2 quarts water to a boil. Add rice; boil uncovered until almost tender, 7 to 8 minutes. Drain and pour into a bowl. Stir in the lemon juice and salt to taste.

5. In a buttered 3 1/2-quart baking dish, spread about 1/3 of rice mixture level. Top with 1/2 shrimp mixture, spreading level. Repeat layers, ending with rice. Sprinkle evenly with saffron threads. Cover tightly with foil.

6. Bake biryani in a 350� oven until center is hot and rice is tender to bite, 20 to 25 minutes. Serve immediately, with raita.

Yield: MAKES: 4 to 6 servings

NUTRITION PER SERVING CALORIES 528(27% from fat); FAT 16g (sat 3.5g); PROTEIN 36g; CHOLESTEROL 182mg; SODIUM 532mg; FIBER 2.7g; CARBOHYDRATE 67g

Zinobia Lakhani, Northridge, CA

Sunset, SEPTEMBER 2004

Contributed by :

 * Indiancuisineandculture Y-Group