Firecracker Shrimp Biryani

500g of small shrimps

½ c tamarind water

½ lemon

2tbsp of grated ginger and garlic

½ tsp of garam masala

½ tsp of cumin powder

½ tsp of paprika

½ tsp of crushed chillies

½ cup yogurt

¼ packet of Shan’s Bombay Biryani Masala

2 medium onions, sliced

¼ cup oil

1 medium tomato, chopped

1 cup of coarsely chopped mint and coriander leaves

2 cups of rice

1.     1.  Marinate the shrimp in tamarind water, lemon, ginger, garlic, garam masala, cumin powder, paprika, crushed chillies, yogurt and Biryani Masala. Set aside for atleast 20 minutes.

2.       2. Fry the onions until golden brown, drain from oil and set aside.

3.       3. In the same oil, cook the shrimp marinade. Cook the shrimp on high heat for no more than 7 minutes, until it’s pink. Take out the shrimp from the masala and set aside.

4.       4. Continue to cook the masala on medium heat, add the tomato. Cook until a paste like mixture is formed.

5.       5. Meanwhile, boil the rice until it’s almost cooked. Drain and divide in 2 parts.

6.       6. Layer as follows: rice, Masala mixture, fried onions, mint and coriander, and rice again. You can add orange food colouring on top if you like.

7.       7. Bake in oven or on the stove on low heat for 15 minutes.

8.       8. Uncover, and add the shrimp. Mix thoroughly.

9.       9. Enjoy with plain yogurt and/or salad!

Luv, Umm Ibraheem