Malabar Style - Shrimps Biriyani

Malabar Style Chemmeen Biriyani:

Prawns Layer Biriyani. Kerala Special Chemmeen Biriyani. Iral/ Yeral Biriyani. Roiyalu Biriyani. Jinghe Biriyani.

Today, I jumped into my comfort zone 'Biriyani'(I know you guys are steaming up there 'AGAIN...are you nuts)! Oh yeah, maybe I am! Obsessed with one pot dish...can't help it!

This time of the season...when thoughts go to holidays fun cooking, Biriyani is so inevitable from my menu! But here is something designed to help one' escape from the monotonous cooking!! For a change, made layer biriyani' to kill the blues of usual 'Arcot Nawabi Style'.

I have never made those pretty looking 7-9 tier (layers) before (never had too many people to visit me here)! You know, this method is bit time consuming, definitely flavourful and are always so festive looking:) Now that's why I decided this year, to give them a try !! Moreover, my interest of food' as a gift is just perfect for those people, that I have no clue what to buy!!!

Ingredients:

Shrimps large (I didnt remove the tail fins) 1 large bowl full
Basmati rice 3 cups

To Fry & Garnish:

Ghee
Red onions
Green chilies
Cashew nuts
Raisins
Pinch of salt
Touch of sugar.

Shrimps Deep Fry:

Shrimps
Onion paste
Ginger-garlic paste 1/2 spoon
Lemon juice few spoons
Salt
Turmeric
Chili powder
Oil for deep frying (or ghee)

Shrimps Masala:

Deep fried Shrimps
Onion grated
Tomato chunked and crushed
Mint 10 leaves
Salt
Chili powder
Ghee for stir-frying.

For Rice:

Ghee 1 small cup
White onions 1-2 sliced
Ginger-arlic paste 1/2 spoon
Green chilies 6 sliced
Salt enough
Cinnamon stick 2
Cloves 5
Cardamom 3 pods
Bay leaves 2
Star anise 2
Marati mokku 1

Method:

Marinate the shrimps with all the spices said for deep frying(except oil, okay). Then deep fry them till crisp. Set aside.

In a sauce pan, heat ghee. Add the masala ingredients and fry real good, till aromatic maybe. Now add the fried shrimps to it...cook briefly. Set aside.

Heat ghee in a crock pot, throw in the dry spices and then followed by chilies, ginger-garlic paste and onions...fry real good, once onions are reddish brown. Add rice. Stir-fry the rice...till ghee coats well. Then, add the warm water and continue cooking over low heat. Once the rice is 3/4th done fluff and set aside.

Now, in a wide oven safe tray...spread the rice and followed by shrimps curry, repeat rice and curry alternatively till you finish the reserve. Now set you comfort baking temperature and place the tray in the oven. Once rice is done thoroughly without any moisture. Remove from heat...garnish with the fried nuts and onions.

Serve warm as a main dish. Enjoy.