Chingri macher Biryani( Shrimp Biryani)

Chingri Macher Biryani:

Chingri Mach aka Shrimp is a fish that is famous in the culinary world. In every country, every cuisine from very past shrimp is playing an important role.  Bengali is fond of fish and in the name of shrimp, the weakness is more. Shrimp is a magic ingredient that turns a dull dish into a very flavorful one. Bengalis used to cook shrimp with vegetables, plain curry, and so on. Today I bought shrimp, the size was bigger than what I get here, and as my family is crazy about shrimp thought to make Shrimp Biryani. Compare to mutton or chicken Biryani Shrimp Biryani is easy to make. Enjoy this restaurant-style shrimp Biryani with raita or any gravy side dish.

Course- Main dish/ Rice

Cuisine - Mughlai

Author - Usashi Mandal

Serving - 2/3

Preparation time - 20 minutes

Cooking time - 1 hour and 20 minutes

Some other Rice recipes:

Kolkata style Goat meat Biryani
Burnt Garlic Fried Rice

Chicken Kofta Pulao
Chicken Tikka Biryani
Rui Macher Pulao

Ingredients:

4 cups Basmati Rice
2 cups Shrimp(Peeled/deveined)
1 cup fried onion/Birista
1/2 cup Yogurt
1/2 cup chopped tomatoes
1 tbsp ginger paste
1 tbsp garlic paste
6 green chilies
2 bay leaves
2 whole dry red chili
1 tsp mace powder
1 tsp garam masala powder
1 tsp white pepper powder
1 tsp shahi jeera
1 tbsp sugar
5 tbsp Ghee(clarified butter)
1 tbsp whole garam masala(cardamom, cinnamon, clove)
3 drops Kewra water
Aluminum Foil roll
Salt for seasoning

Method: 

1. First, wash and soak the rice in lukewarm water. Then peel and wash shrimp and drain all water then rub salt on it. Then we will start making the fried onions or barista. Heat ghee in a pan and add sliced onion and fry until light brown. Nowadays it is available in the market, use it if you have the crunch of time. Keep aside.

2. In a big vessel start boiling 8 cups of water, salt, and whole garam masala. After the water starts bubbling add rice. When rice is done 90% drain all water and spread it in a muslin cloth to dry.

3. Take a wok or kadhai and add plenty of ghee or butter and add the whole garam masala, dried chili, bay leaves. As they start crackling add ginger garlic paste. Saute until turn light brown then adds chopped tomato.

4. Add white pepper powder, green chilies, salt, sugar, and shahi jeera powder. Saute until ghee separates from the masala. Now add shrimp pieces and cook. After the shrimp is well cooked add beaten yogurt and garam masala powder and mace powder.

5. Cook until it becomes dry and ghee separate from gravy switch off the flame. Now for layering the Biryani. Take a big pan or handi. Smear ghee all over the pan. Add ghee on the bottom now add the cooked shrimp with some gravy. Spread it evenly.

6. Next layer some steamed rice spread evenly then add some fried onions. keep this layer going on until shrimp gravy finished. Lastly spread rice on top. Add kewra water. Some garam masala powder and 2 tablespoons of ghee on top.

7. Now seal the cover with aluminum foil or wheat flour dough. That the steam can't come outside. Place a roti tawa on the stovetop over on it place the biryani pot.

8. The first 15 minutes raise the flame in high but after that simmer the flame and keep it steam for 50 minutes. Now open the lid and give a stir. Enjoy Chingri macher/shrimp biryani with Raita or your favorite side dish gravy.