Shrimp Biryani

Ingredients

• 2 cups rice 
• 6  cardamom pods whole crushed
• 0.5 teaspoon chili powder 
• 1  cinnamon sticks ( 2 in.)
• 1 teaspoon cumin seeds 
• 4  bay leaves dried
• 1 tablespoon garlic minced
• 0.7 cup juice of lemon 
• 2  onions peeled chopped (1 lb. total)
• 6 servings raita 
• 0.5 cup cashew pieces raw chopped
• 0.5 teaspoon saffron threads toasted
• 0.5 teaspoon salt 
• 1.5 pounds shrimp deveined rinsed peeled per lb.),
• 1 cup whole-milk yogurt plain
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Pour 1 tablespoon oil into a 10- to 12-inch pan over medium heat.
2. Add cashews, cardamom, bay leaves, cinnamon stick, and cumin seeds; stir until fragrant, about 2 minutes.
3. Pour into a bowl.
4. In pan, heat remaining tablespoon oil over medium-high heat.
5. Add onions and garlic; stir until limp, 5 to 8 minutes.
6. Stir in shrimp, chili powder, turmeric, pepper, 1/2 teaspoon salt, and nut-spice mixture. Cook, stirring frequently, just until shrimp begin to turn pink, 2 to 3 minutes. Reduce heat to medium; stir in yogurt. Cook, stirring often, until most liquid has evaporated, about 15 minutes.
7. Remove bay leaves and cinnamon stick.
8. Meanwhile, in a 5- to 6-quart pan over high heat, bring 2 1/2 quarts water to a boil.
9. Add rice; boil uncovered until almost tender, 7 to 8 minutes.
10. Drain and pour into a bowl. Stir in the lemon juice and salt to taste.
11. In a buttered 3 1/2-quart baking dish, spread about 1/3 of rice mixture level. Top with 1/2 shrimp mixture, spreading level. Repeat layers, ending with rice.
12. Sprinkle evenly with saffron threads. Cover tightly with foil.
13. Bake biryani in a 350 oven until center is hot and rice is tender to bite, 20 to 25 minutes.
14. Serve immediately, with raita.