Baked Spicy Rice with Coconut and Shrimp

Jhinga Biryani

Preparation info

  • Serves

    8

    • Difficulty

      Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

A richly layered rice dish, this features flavors typical of Hyderabadi cooking—an interesting mix of southern ingredients (coastal shrimp and fresh coconut) and the northern Moghalai technique of flavoring clarified butter (here with nuts, raisins, bay leaves, black cardamom, and cinnamon) to make one huge, lasting impression on the folks who are lucky enough to eat it. If shellfish poses a problem, cubes of salmon, cod, or sole are fair game.