- 4 cardamom pods
- 3 whole cloves
- 1-inch piece cinnamon
- ½ teaspoon cumin seeds
- 2 teaspoons minced garlic
- 2 teaspoons ginger
- 1 Serrano pepper or green chili, minced, adjust to taste
- 20 curry leaves
- 1 tomato, diced
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoons black pepper, adjust to taste
- ½ teaspoon turmeric
- 1 cup water
- 1 pound frozen jumbo or extra jumbo raw shrimp
- 1 tablespoon chopped cilantro, garnish
- 1 tablespoon chopped mint, garnish
- Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
- Press sauté, add the ghee or and once it melts, add the cashews and raisins. Stir-fry for 1-2 minutes, or until the cashews turn golden. Remove and set aside to be used later as garnish.
- Next add the onions and whole spices. Stir fry for 10-12 minutes, or until the onions start to brown.
- Add the garlic, ginger, Serrano pepper, curry leaves, stir, then add the tomato and ground spices. Stir-fry for 3-4 minutes, or until the tomato begins to break down.
- Add the rice and water, stir, then add the shrimp.
- Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
- Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure.
- Garnish with cilantro, mint and ghee-coated cashews.
- I love this brand of basmati rice if you want to try it!
- If you can’t find curry leaves, you can leave them out. I like the flavor they add to the dish but the biryani will still be good without them.
- Please use jumbo or extra jumbo shrimp as indicated. If you use smaller shrimp, they will most likely be overcooked.