For Roasting and Grinding:
Dry Red Chillies - 20 to 25
Coriander Seeds - 1 tsp
Fennel Seeds - 1 tsp
Cloves - 3
Cinnamon Stick - 1/2 inch
Cardamom - 2
Kadal Pasi ( optional) - few
StarAnise - 1 petal
Use above ground powder like 2 1/2 tbsp , if it comes extra store it ans use for future.
Shrimp - Peeled and cleaned - 25 nos
Ghee - 3 tbsp
Whole Spices - Cinnamon - 1 stick ,Cardamom - 2 , bayleaf - 1 , cloves - 3 , black cardamom - 1 ,Star Anise - 1 petal
Onion Sliced - 1 cup
Green Chillies - 5 slit
Tomatoes - 2 finely chopped
Coriander Leaves - 1 cup Finely Chopped
Mint Leaves - 1 cup Finely Chopped
Salt - as needed
Ginger Garlic Green Chilly PAste - 1 tsp each
Lemon Juice - 1/2 lemon OR 2 tbsp
Basmathi Rice -2 cups ( SOak it in water for 20 min)
Coconut Milk Powder - 2 tbsp
Water - 2 1/2 cup
(Mix Coconut milk powder and water together and keep it aside)
1.Dry Roast the spices in medium flame be careful not to burn them and grind it into fine powder.
2.Marinate the shrimp with Ginger Garlic Green chilly paste , turmeric pd and little salt for 20 min.
3.Take pressure cooker and add ghee and add whole spices and wait it the aroma is released.
4.Add Onion and green chillies and saute it till onions are completely roasted ,even if it gets crispy thats fine , it makes briyani tastes better.
5.Once the onions are roasted to golden color add ginger garlic green chilly paste and saute it till the raw smell is gone.
6.Then add tomatoes and saute till they becomes mushy.Then add ground powder and give a gud stir.Then add coriander leaves and mint leaves and saute it for a min.
7.Then add shrimp and roast it a min.
8.Then add 2 1/2 cup water or thin coconut milk for 2 cups of rice.I used coconut milk powder ,i mixed it with water to make a thin coconut milk.
9.Then add rice which is soaked in water for 20 min.Not the water just the rice.
10.Add needed salt and lemon juice.Let it come to boil,then cover lid and keep in low to medium flame and wait for the steam to comes to through the nozzle.Then put the weight and still in low to medium flame ,keep it for 10 min.If you like a gud Dum briyani , keep it in low for 30 min.
11.Open lid and give a gentle fluff so not to break the rice and wait for the rice to get little bit cool so it becomes seperated and fluffier.Garnish with corainder leaves.
12. Serve with Raitha.