Shrimp Biryani

This layered rice dish is one of many recipes Zinobia Lakhani learned from her late mother-in-law. To toast saffron, stir in a small dry frying pan over medium heat until fragrant, 30 to 60 seconds.

Yield
MAKES: 4 to 6 servings

Ingredients
2 tablespoons vegetable oil
1/2 cup chopped raw cashews
6 whole cardamom pods, crushed
4 dried bay leaves
1 cinnamon stick (about 2 in.)
1 teaspoon cumin seeds
2 onions (1 lb. total), peeled and chopped
1 tablespoon minced garlic
1 1/2 pounds peeled, deveined shrimp (31 to 40 per lb.), rinsed
1/2 teaspoon each chili powder, turmeric, and pepper
About 1/2 teaspoon salt
1 cup plain whole-milk yogurt
2 cups basmati rice
2/3 cup lemon juice
1/2 teaspoon saffron threads, toasted
Raita (see below)

Preparation
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. Add onions and garlic; stir until limp, 5 to 8 minutes.

3. Stir in shrimp, chili powder, turmeric, pepper, 1/2 teaspoon salt, and nut-spice mixture. Cook, stirring frequently, just until shrimp begin to turn pink, 2 to 3 minutes. Reduce heat to medium; stir in yogurt. Cook, stirring often, until most liquid has evaporated, about 15 minutes. Remove bay leaves and cinnamon stick.

4. Meanwhile, in a 5- to 6-quart pan over high heat, bring 2 1/2 quarts water to a boil. Add rice; boil uncovered until almost tender, 7 to 8 minutes. Drain and pour into a bowl. Stir in the lemon juice and salt to taste.

5. In a buttered 3 1/2-quart baking dish, spread about 1/3 of rice mixture level. Top with 1/2 shrimp mixture, spreading level. Repeat layers, 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 is tender to bite, 20 to 25 minutes. Serve immediately, with raita.

Nutritional Information
Calories:528 (27% from fat)
Protein:36g
Fat:16g (sat 3.5)
Carbohydrate:67g
Fiber:2.7g
Sodium:532mg
Cholesterol:182mg

Raita Recipe
This recipe goes with Shrimp Biryani

Ingredients
1 cup plain yogurt
1 cup shredded English cucumber
1/2 cup chopped onion
1/4 cup chopped tomato
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation
In a bowl, stir together yogurt, cucumber, chopped onion, chopped tomato, and salt and pepper. Cover and chill until cold, at least 1 hour or up to 1 day.


From: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1010609