Anari Jhinga Birayani

A really pretty siren has caught my husband's eye, he cannot seem to get enough of her. Every weekend he appears with this stunning red fruit, he complements her healthy qualities and drowns in her tangy potent taste.
Being sporting, I welcomed her to my kitchen on election night. I shall share that story later, because I have realized she has a way with my usual weeknight kitchen mate -seafood.
Her beguiling complexion is an enchanting sight, eat me she says and your complexion too will improve.
OK, so this is what I did with her - made her into the queen of rice dishes - a birayani.





Anari Jhinga Birayani - Pomegranate Shrimp Birayani

Serves 4

For the rice

1.5 cups basmati rice
1 cup pom pomegranate juice
3-4 cardamoms
1 large piece cinnamon (broken)
3-4 cloves
1 cup cooked chick peas
1 tsp salt

1 tbsp ghee

1/2 cup pom pomegranate seeds

For the shrimp base

3-4 tbsp oil

2 onions finely chopped

1 tsp minced garlic

1 tsp minced ginger

1 tsp red chili powder

1/2 tsp cumin powder

1/2 tsp coriander powder

1 cup yogurt

3 tomatoes, chopped

1 tsp garam masala powder

1 tsp fenugreek leaves

1.5 lbs large shrimp

Sealing Base

1 cup low-fat buttermilk

1/2 shelled almonds

1 cup Pom Pomegranate juice

1 tsp saffron strands

To garnish

1 hard boiled egg

1/2 cup pom pomegranate seeds

Method of Preparation

1. Cook the rice for 7-10 minutes in the pomegranate juice, cardamom, cinnamon and cloves.

2. Stir in the chick peas, ghee and salt and set aside.

3. Heat the oil and saute the onions, ginger and garlic for the base for 7 minutes.

4. Add the chili. cumin and coriander powders and cook briefly for a few seconds.

5. Add yogurt and tomatoes and cook for 5 minutes till soft. Stir in the garam masala.

6. Cool slightly and blend till smooth and stir in the fenugreek leaves and shrimp.

7. Blend the buttermilk and almonds and stir in the saffron.

8. In a pot, place one layer of the rice mixture, top this with the shrimp mixture and the pomegranate seeds.

9. Top with the remaining rice mixture and pour the sealing base of almonds- buttermilk over this.

10. Cover and cook on low heat for 30 minutes.

11. Let this sit for 5 minutes.

12. Remove the cover and garnish with eggs and pomegranate seeds and serve.