• 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. AddOnions And garlic; Stir Until Limp, 5 to 8 Minutes.
  • 3. Stir in Shrimp, chili powder, turmeric, pepper, 1/2 TeaspoonSalt, And Nut-Spice Mixture. Cook, Stirring Frequently, Just UntilShrimp Begin to Turn Pink, 2 to 3 Minutes. Reduce Heat to Medium;Stir in yogurt. Cook, Stirring Often, Until Most Liquid HasEvaporated, About 15 Minutes. Remove bay leaves And cinnamon Stick.
  • 4. Meanwhile, in a 5- to 6-Quart Pan Over High Heat, Bring 2 1/2Quarts water to a Boil. Add rice; Boil Uncovered Until AlmostTender, 7 to 8 Minutes. Drain And Pour Into a Bowl. Stir in TheLemon Juice And salt to Taste.
  • 5. in a Buttered 3 1/2-Quart Baking Dish, Spread About 1/3 of RiceMixture Level. Top With 1/2 Shrimp Mixture, Spreading Level. RepeatLayers, 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 isTender 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 : Edit

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