Shrimp Biryani

Instructions

1. Marinate the shrimp
   In a large bowl, combine the shrimp with yogurt, 1 tablespoon ginger-garlic paste, 1 teaspoon biryani masala, 1/2 teaspoon turmeric, 1/2 teaspoon red chili powder, and salt. Mix well and let it marinate for 15-20 minutes.
2. Prepare the rice
   Drain the soaked rice. In a large pot, bring 6 cups of water to a boil. Add the rice, 1 teaspoon salt, and a few drops of oil. Cook until the rice is 70% done (about 5-6 minutes). Drain and set aside.
3. Sauté the aromatics
   Heat oil in a large, heavy-bottomed pot. Add the sliced onions and sauté until golden brown, about 8-10 minutes. Remove half the onions and set aside for garnish. To the remaining onions, add the remaining ginger-garlic paste and green chilies. Sauté for 2 minutes until fragrant.
4. Cook the shrimp mixture
   Add chopped tomatoes to the pot and cook until soft. Add the remaining biryani masala, turmeric, and red chili powder. Cook for 2 minutes. Add the marinated shrimp and cook for 3-4 minutes until they start to turn pink. Be careful not to overcook.
5. Layer the biryani
   Reduce the heat to low. Spread half of the partially cooked rice over the shrimp mixture. Sprinkle half of the chopped mint and cilantro. Add the remaining rice on top. Sprinkle the rest of the mint and cilantro, along with lemon juice.
6. Steam the biryani
   Cover the pot with a tight-fitting lid. If possible, seal the edges with dough or a damp cloth to trap the steam. Cook on low heat for 15-20 minutes to allow the flavors to meld and the rice to finish cooking.
7. Garnish and serve
   Once done, gently fluff the biryani with a fork, being careful not to break the rice grains. Garnish with the reserved fried onions. Serve hot with raita (yogurt sauce) or a simple cucumber salad.