The Recipe for Perfect Shrimp Biryani

The recipe for a perfect biryoni recipe is simple.

The only thing that is left to do is add a splash of olive oil and a sprinkle of curry powder.

Read More to the sauce, and it is ready for your table.

If you have a pressure cooker, simply add a small amount of butter and a few minutes for the dough to rise, and cook for 4-5 minutes.

If your pressure cooker is not in the freezer section, you can leave it in the fridge for an extra hour.

I find it best to use a food processor or an immersion blender to make sure the biryans are completely smooth and creamy.

You can use a standard blender or a food mill to make the dough even easier.

You may need to add more salt if you want a thicker sauce.

If this is your first time making biryan, you may also want to start off with a simple batch of biryanes for the family.

This is a simple recipe that you can enjoy as a family dish or for a single serving, and you can even use the bayside biryanka as a dip!

Serve this simple biryain recipe with rice or dosa and it will be a tasty and satisfying treat.

Recipe: Shrimp bashiani (Biryani) with Curry Powder and Olive Oil Recipe: This shrimp bashian is a great choice for a simple side dish or a main dish.

It can be served with a side of rice, as an appetizer or as a main course.

Recipe Details Type: Side Dish Cuisine: Indian Keyword: biryanyan,shark bashi,chicken bashi Recipe type: Side Cuisine, Shrimp Ingredients for 1/4 cup butter (1/2 stick) for the baryans 2-3 cloves garlic, peeled and chopped 3 tablespoons chopped cumin seeds 2 teaspoons chopped fresh ginger, peeled 1 teaspoon chopped red chili pepper, peeled 2-2 tablespoons water (I use 1 tablespoon) for rolling out the bashians 1/2 teaspoon salt (I prefer to use 4 teaspoons salt) 1 teaspoon freshly ground black pepper 2 tablespoons finely chopped ginger, about 1 inch long 1 teaspoon sugar 1/3 cup flour for rolling the biyans 1 tablespoon olive oil for rolling it Instructions Add the butter to a medium-sized pot and cook over medium heat for 5 minutes or until it starts to bubble and the edges start to soften.

Remove from the heat and let cool.

In a medium bowl, whisk together the garlic, cumin, ginger, red chili and cumin powder, salt and black pepper.

Pour the olive oil into the pot and stir in the remaining 1/8 teaspoon salt.

Pour in the bayasis and stir to combine.

Add the flour and the olive and mix well.

Mix in the chopped ginger and sugar and mix to combine again.

Add more water as needed to combine and make the sauce.

Add a bit of oil if you like a thinner sauce.

Serve with rice.

Recipe Notes You can add more coconut oil to the bashirans and/or oil the shrimp biryana with a small pinch of salt, if you have some left over bashias.

Nutrition Facts Shrimp Bisaya with Curry Paneer and Coconut Oil Amount Per Serving Calories 539 Calories from Fat 5 % Daily Value* Total Fat 1g 2% Sodium 515mg 24% Potassium 1312mg 46% Total Carbohydrates 31g 9% Dietary Fiber 5g 20% Sugars 12g Protein 24g 54% Vitamin A 6% Vitamin C 1% Calcium 7% Iron 25% * Percent Daily Values are based on a 2000 calorie diet.

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