Indian Shrimp Biryani [0000215]

Ingredients:

1 cup basmati rice, soaked and drained
1/2 pound shrimp, peeled and deveined
1 large onion, thinly sliced
1/2 cup plain yogurt
2 tablespoons gluten-free biryani masala
1 teaspoon ginger-garlic paste
1/4 cup chopped cilantro
2 tablespoons oil or ghee
Salt to taste
Steps:

Cook the soaked basmati rice until it's 70% cooked. Drain and set aside.
In a pan, heat oil or ghee. Sauté sliced onions until golden brown.
Add ginger-garlic paste and cook until the raw smell disappears.
Add shrimp and cook until they turn pink. Remove shrimp and set aside.
In the same pan, mix yogurt, gluten-free biryani masala, and salt. Cook until the oil separates.
Layer half-cooked rice over the masala, then add the cooked shrimp and chopped cilantro.
Continue layering with the remaining rice.
Cover the pan with a tight lid and cook on low heat for 20-25 minutes until the rice is fully cooked and aromatic.
Gently fluff the biryani with a fork, ensuring not to break the rice.
Serve the gluten-free Indian Shrimp Biryani hot, garnished with additional cilantro if desired. Enjoy your gluten-free JOC Soups and Stews Indian Shrimp Biryani!