shrimpbiryani, jhinga biryani, karachistylebiryani, karachifood,simple re ipe

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Recipe for shrimp biryani for 12 people:
Ingredients:
• 4 cups basmati rice, soaked for 30 minutes
• 1kg (1000 grams)shrimp, peeled and deveined
• 1/2 cup oil
• 3 large onions, finely chopped
• 2 tablespoons ginger garlic paste
• 1 pack Shan Biryani Masala (or any biryani masala of your choice)
• half cup yogurt
• 3 tomatoes, finely chopped
• 4 -5 green chilies
• 1/2 cup chopped cilantro (coriander leaves)
• 1/2 cup chopped mint leaves
• 2 bay leaves
• 2-inch cinnamon stick
• 1 teaspoon black cumin seeds
• 4 cloves
• full star (anise) spice 1
• Salt to taste
• 2 tablespoons white vinegar
• A few drops of kewra essence
• A pinch of orange food color
Instructions:
• Rinse the shrimp (deveined and deshelled) in the water
• In a large pan, heat the oil over medium heat. Add the chopped onions and sauté until they turn golden brown.
• Add the ginger garlic paste and cook for a minute until fragrant.
• Add the Shan Biryani Masala and cook for another minute.
• Add tomatos and cook until it softens.
• Add the yogurt and mix well. Cook for 2-3 minutes until the mixture thickens slightly.
• Add the shrimp to the pan and cook form 5-6 minutes until they turn pink and are cooked thoroughly. Add green chilies, cilantro and mint leaves on top. Remove from heat and set aside.
• In a large pot, boil some water. Add the bay leaves, cinnamon stick, black cumin seeds, cloves,star spice and a few mint leaves.
• Drain the soaked basmati rice and add it to the boiling water. Add white vinegar and salt and cook the rice until it is 70-80% cooked (still slightly firm in the center). Drain the rice and remove the whole spices.
• Preheat a large pot on the stove over low heat.
•Take some water in a bowl add few drops of kewra essence and orange food color
• Start layering the biryani by adding half of the partially cooked rice to the pot. sprinkle some kewra water on each layer of rice.
Spread the cooked shrimp masala evenly over the rice.
• Add the remaining rice on top of the shrimp masala, forming the final layer.
• Add some round tomato pieces on top. (optional)
• Cover the pot with aluminum foil tightly.
•Place the pot on stove medium to low flame until the rice is fully cooked ( 15 to 20 minutes) Approximately
• Serve hot and enjoy the flavorful shrimp biryani with Raita (spicy yogurt)