25-30 large shrimp, peeled and deveined
1 packet Shan Fish Biryani mix
2 onions, finely sliced
2 tbsp garlic paste OR 3 garlic cloves, minced
1.5 cups plain yogurt, whipped
2 medium tomatoes, chopped
2 medium potatoes, peeled and chopped into chunks
1/2 cup cilantro, chopped
6-8 small green chillies, slit on one side
Juice of 1-2 lemons
3 tbsp oil
4 cups basmati rice
1 tbsp oil
1/2 cup dill, chopped
2 tsp salt
Water for boiling the rice
1. Marinate the shrimp in lemon juice, Shan Fish Biryani Mix and garlic for a half hour.
2. Heat up the oil in a large pot. Saute the onions till golden brown, then mix in the tomatoes. Wait till then soften, another 5 mins or so, and throw in the potatoes. Cook for another 5 mins.
3. Then add in the marinated shrimp (along with all the marinade), green chillies and cilantro. Stir around for 1-2 minutes, then pour in the yogurt. Cover and cook on medium heat for about 10-15 mins, till potatoes are tender (but not falling apart!). You may add some water if you think the potatoes need more liquid to cook properly. Once done, turn off the heat and set aside.
4. Soak your rice for half an hour. Heat up a tbsp of oil in a large pot, then quickly throw in the dill. Fry it up for a minute, then add about 10 cups of water. Bring all this to a boil, then add in the rice and salt. Stir once and wait for the rice to cook till almost tender - shouldn't take more than 8-10 mins. Drain the rice well.
5. To assemble: Spread 2/3 of the rice back in the bottom of the same large pot. Pour the shrimp & potato mixture over the rice, and spread it out evenly. Then top it off with the remaining 1/3 rice. Sprinkle over some additional chopped dill, cilantro and fried onions, if you like. Cover the pot, and put it in a preheated 300 F oven for about 15 mins. Take it out and remove the lid - inhale that perfumed steam carefully! Slowly mix up the rice and shrimp layers, so that all the flavors permeate the entire dish. Serve with raita.