Rabias Famous Shrimp Biryani Food

INSTANT POT INDIAN SHRIMP BIRYANI

Steps:

• Mix the yogurt with the mint and cilantro in a small bowl until well combined. Cover and refrigerate until ready to use.
• Toss the shrimp with 1/4 teaspoon of the curry powder, 1 teaspoon salt and a few grinds of black pepper. Turn a 6-quart Instant Pot® to the saute setting (see Cook's Note) and add 4 tablespoons of the butter. When melted, add half of the shrimp and cook, tossing once or twice, until the shrimp are just turning orange and starting to brown but are not completely cooked, 3 to 4 minutes; transfer to a plate. Repeat with the remaining shrimp. Set aside.
• Melt the remaining 2 tablespoons butter. Add the onions and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the ginger, turmeric, paprika, garlic and remaining 1 teaspoon curry powder and cook until the garlic and ginger are softened and the spices are fragrant, 1 to 2 minutes. Add the rice, 1 1/2 cups water, 2 teaspoons salt and a few grinds of black pepper and stir to combine.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 3 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being care of any remaining steam, unlock and remove the lid. Add the shrimp to the pot and stir to combine with the rice. Turn the pot to the normal saute setting and put on the lid. Let the shrimp cook until completely opaque throughout, 1 to 2 minutes. Serve in bowls with a dollop of herbed yogurt.

RABIA'S FAMOUS SHRIMP BIRYANI

Steps:

• Heat oven to 300 degrees F.
• Cook rice in rice pot.
• Heat oil and cook onions until golden brown.
• Add tomatoes. cook until dry.
• Add fish biryani spice mix. Mix.
• Add shrimp cook until almost done.
• Add coriander.
• Mix shrimp with rice.
• Put in oven for 30 minutes.
• Serve.

CHICKEN OR SHRIMP BIRYANI

Steps:

• Rinse rice and place in medium bowl; add enough cold water to cover rice and let stand 10 minute.
• While rice is soaking, heat oil in large nonstick skillet on medium-high heat; add cumin seed; cook and stir 30 sec.
• Stir in onions, garlic and ginger; cook 5 minute or until crisp-tender, stirring constantly.
• If using chicken add now; cook and stir 2 minute (If using shrimp, add at the same time as you add the rice).
• Drain rice and add to chicken mixture with remaining ingredients; mix well; cover; bring to boil.
• Simmer on medium-low heat 25 minutes, add peas and cook another 5 minutes or until rice is tender and liquid is absorbed (some rice cooks more quickly to be sure you don't overcook).
• Remove from heat; let stand 5 minute.