Measurements

• 1 lb Shrimp
• 2 cups Basmati Rice
• 2 Onions
• 2 Tomatoes
• 2 Green Chilies
• 1 inch Ginger
• 4 cloves Garlic
• 1/2 cup Yogurt
• 1/4 cup Mint Leaves, chopped
• 1/4 cup Cilantro, chopped
• 2 tbsp Lemon Juice
• 2 tbsp Ghee
• 2 tbsp Oil
• 2 Bay Leaves
• 1 Cinnamon Stick
• 3 Cardamom Pods
• 4 Cloves
• 1 tsp Cumin Seeds
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Coriander Powder
• 1 tsp Garam Masala
• Salt to taste
• 1/4 cup Cashews
• 1/4 cup Raisins

Preparation Method

• Rinse the basmati rice under cold water until the water runs clear.
• Soak the rice in water for 30 minutes, then drain.
• Heat 1 tablespoon of oil in a large pot over medium heat.
• Add the bay leaves, cinnamon stick, cardamom pods, cloves, and cumin seeds.
• Sauté until fragrant.
• Add the sliced onions and sauté until golden brown.
• Remove half of the onions and set aside for garnishing.
• Add the ginger, garlic, and green chilies to the pot.
• Sauté for 2 minutes.
• Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt.
• Cook until the tomatoes are soft.
• Stir in the yogurt, mint leaves, cilantro, and lemon juice.
• Cook for another 2 minutes.
• Add the shrimp and cook until they turn pink.
• In a separate pot, bring water to a boil.
• Add the soaked rice and cook until 70% done.
• Drain the rice.
• Layer the partially cooked rice over the shrimp mixture in the pot.
• Sprinkle garam masala on top.
• Drizzle ghee over the rice.
• Cover the pot with a tight-fitting lid and cook on low heat for 20 minutes.
• In a small pan, heat the remaining oil and fry the cashews and raisins until golden.
• Garnish the biryani with the fried onions, cashews, and raisins.
• Serve hot with a side of raita or salad.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.