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Combination of Rice and Shrimps(Chemmeen) in masala
Published On: 25 Oct 2005
for more details, click the name of the ingredient
Bengali: Laban / Noone
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
tamil: Grambu / Lavangam / Kiraambu
malayalam: Karayaamboovu / Grambu
telugu: Lavangam / Lavangalu
kannada: Lavanga / Lavangapattai
hindi: Lavang / Laung
Bengali: Labango / Lawang
Gujarati: Laving / Lavang
Konkani: Grambu / Lovang / Longan
Marathi: Luvanga / Laung
Punjabi: Long / Lavang / Laung
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
English: Star Anise
Bengali: Chakro Phool / Guamouri
Deshell the shrimps and rinse with water thoroughly.
Add 2 tbsp of water, lemon juice of 2 lemons and salt.
Toss the shrimps and remove excess liquid.
Add 1 tsp of chilly powder, 1/2 tsp of coriander powder, 1/2 tsp of turmeric powder and 1 tbsp of ginger-garlic paste and curd/buttermilk.
Toss the shrimps and evenly coat with the mixture. Keep it aside.
Heat ghee and oil in a deep pan.
Add onions and fry, until golden brown.
Add cinnamon, cardamom, bay leaf, star anise and cloves and fry for another min.
Add 1 tbsp of ginger-garlic paste and fry further for 2 - 3 mins, until the smell of fresh ginger garlic wears out.
Add the rest of the chilly powder, coriander powder and turmeric powder and fry for another minute.
Add the chopped coriander leaves and fry for another minute.
Add the shrimp mixture to this paste and let it cook, until the shrimp starts to change color.
Add washed rice and fry for an additional minute.
Add 6 1/2 cups of water and salt.
Put this mixture into a rice cooker and let it cook, until the rice is done.
Once the rice is done, put the biriyani into a oven safe tray and spread it out to around 2 inches thick.
Heat the oven to 350 degrees and bake it 15 mins, uncovered.
:- This will remove any excess liquid in the biriyani and separate the rice too.
:- Serve with raita/salad.
Absolutely great ....
It was really yummy. Thanks for the recipe
good one. nice
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