Cooking Method :

Heat oil in a pan and sauté the onion till it turns golden brown. Add ginger-garlic paste and simmer for 2 minutes. Add tomatoes and simmer for another 3 minutes. Add pulp and all the powders and salt. Cook till oil gets separated. Add 1 cup water. Add fish and cook till fish is cooked properly. Serve in a bowl. Garnish with grated coconut and coriander leaves. Ready to serve.

Cooking Method :

Clean the chicken pieces. Mix Onion paste, Ginger, Garlic, Turmeric, Red chilli powder, coriander, cumin, curds, salt, Cinnamon and Clove powder in a small bowl. Add 1 tbsp oil to it and mix it well. In a big bowl put all the chicken pieces. Add all the spices from the small bowl onto the chicken. Mix well so that the chicken pieces are covered with the spices. Keep it aside for 6 to 8 hours. Preheat the oven at 450 F. Now spread some oil in a big flat baking tray. Keep all the chicken pieces one by one (in a single layer). Once the oven is ready, place the tray inside the oven for 45 minutes. If you want more color, change the oven to broil, turn all the pieces and put it inside the oven for 5 minutes. Now keep all the chicken pieces in a tray or plate. Spread sliced onions on top of it. Cut the limes into half. Keep those on top of onions. Decorate the dish with green chilies

Cooking Method :

Pressure cook the chicken pieces adding a little turmeric, salt and water. In a pan, heat oil and add the garam masala and onions. Sauté the onions for a while. Then, add the ginger garlic paste and sauté. Then, add the tomatoes, chilli powder, coriander powder, cumin seed powder, black pepper powder, green chillies and salt. Fry this mixture for a while maybe adding a little bit of water. Add to this the coriander and curry leaves and mix. When the oil comes out on top, add the cooked chicken pieces and mix well to coat all the pieces with the masala. Fry until all the water drains out. Make sure not to stir the pieces too much as this will break the chicken pieces and mash them up. Spicy Chicken Fry is ready. Goes well as a side dish for rice dishes/biriyani

Cooking Method :

Clean the chicken and cut in small pieces. In a nonstick frying pan, heat the oil. Then add the mustard seeds and the fennel seeds powder. After they fry, add the ginger-garlic paste and allow it to fry on low heat. After the ginger-garlic paste fries well, add the onions and allow them to cook till they are golden brown in color. Then add the chicken pieces and mix well. Sprinkle the garam masala, red chilli powder, turmeric powder and the salt and allow it to cook for some time. Then add the cumin seeds, coriander powder and pepper powder, mix well and allow to cook some more. When the chicken is half cooked, add the coriander leaves and the tomatoes and mix well. Cover the pan and let the chicken cook well. Serve hot with chapathis or parathas.

Cooking Method :

Mix half the curd, red chilli powder, and salt and marinate chicken in it for 15 minutes. Sauté the onions in a vessel little oil till transparent. then add the ginger-garlic paste and sauté. Add the green chillies, dhania and jeera powder and mix properly. Drain the chicken pieces and add to the cooking mixture, and fry well on high flame for 5 minutes. Add the curd left over from the chicken marinade and the other half too and mix well. Add the dhania and mint leaves and mix well. Bring to a boil once and then cover with a lid and cook on low flame till chicken pieces are cooked. Serve hot.

Cooking Method :

Grind the spices and mix with marinade ingredients. Marinade chicken in the fridge for 24 hours. Heat oil in a frying pan or wok until becomes very hot. Stir fry chicken vigorously for about 5 minutes. Take out chicken and keep warm. Fry the onion and garlic until just browning and return chicken with any remaining marinade, plus stock, plus more spices if you think the sauce needs it an extra tsp of cumin and coriander may 'lift' it a little. Simmer until chicken is cooked and Sauce is nice and thick. Ready to serve.

Cooking Method :

Grind coriander seeds and whole red chillies into a coarse powder. Heat oil in a kadai.

(A Kadai is a not-so-shallow not-so-deep frying pan, of fairly heavy grade aluminum)

Add bay leaves. After about 30 seconds, add onions and sauté till they turn light golden brown. Add ginger-garlic paste and sauté for 2 minutes on medium flame. Add the above coarse powder. Stir well. Add tomatoes and cook till they are fully cooked. Add chicken pieces, salt to taste and red chilli powder. Mix well. Cover the kadai. Cook till the chicken becomes tender. Sprinkle garam masala powder over the chicken. Garnish with coriander leaves and onion rings. Serve hot with rotis or parathas.

Cooking Method :

Take a bowl and mix all of the mentioned ingredients (except oil) and marinate chicken for 3-4 hrs. Then, heat oil in a pan and deep fry the marinated chicken pieces till golden brown. Pat it dry with paper towels (to remove excess oil). Garnish with slightly sautéed sliced onions and green chillies, curry leaves and lime slices and serve.

Cooking Method :

Smear 2 tbsp of pepper powder and salt on the chicken pieces. Pierce the chicken pieces with a fork and let the chicken marinate for a few hours. Heat some butter in a pan and fry the chicken pieces one by one. Not deep fry, just like frying onions. Keep the fried chicken pieces aside. In the same oil (butter) you used to fry the chicken, now fry the sliced onions, cardamom, ginger, garlic, cloves and cinnamon. When the onions are brown, add the coriander powder, chilli powder, turmeric powder, cumin powder and fry for 1½ minutes. Add the coconut and tomatoes and keep frying. Do not add water. Now add the remaining pepper powder (around 1 tbsp) and fry for a minute. Now add water, enough to get a thick paste. Drop the fried chicken pieces into the gravy and you can add water to make it into thin gravy. Add salt to taste. Boil for 10 minutes, till chicken is well mixed with the pepper masala. Garnish with coriander leaves. Eat hot with rice and enjoy.

Cooking Method :

Soak the bread slices in water for a minute and then squeeze out all the water. Add this to the minced meat together with salt to taste, green chillies and the garam masala powder. Beat the egg and add this to the mince mixture as well. Mix well. Divide into different portions and shape into ½" size balls. Heat the oil in a kadai and fry the onion till it is translucent. Add the tomatoes and fry for another 2-3 minutes. Mix all the spices in half a cup water to form a spice mixture. Add this spice mixture to the onion and tomatoes. Lower the heat and add 2 cups of water. Bring the gravy to the boil and slowly add the koftas a few at a time. Allow the koftas to simmer in the gravy for at least 5-6 minutes or until they are set and cooked. When the curry is ready, mix in the coconut milk and cook for another minute. Serve hot garnished with coriander leaves

To be ground into paste :

• 10 kashmiri red chillies
• ½ tsp jeera
• 2 tsp coriander seeds
• ½ tsp turmeric powder
• 6 cinnamon sticks
• 40gms ginger garlic paste
• 100ml malt vinegar to ground

Cooking Method :

Marinate the lamb in Marination ingredients and keep refrigerated for 1-2 hours. Ground all the ingredients using vinegar (100ml.) Heat oil in pan and add onion paste and cook till golden brown. Add all paste and cook till the masalas are cooked. Now add marinated lamb and cook for few minutes. Add around one litre of water, bring to boil and keep cooking on slow fire till lamb is cooked and gravy reduced a bit. Finally add fried potato dices and boil until potatoes are fully done. Add salt as per your taste and put some coriander. Remove in a serving dish and garnish with chopped coriander and green chilli juliennes.

Cooking Method :

Melt the butter in a frying pan and add the oil. When it starts to sizzle fry the lamb until it colors on all sides. Remove with a draining spoon and set aside. Add the onion and fry until golden, scraping up any residues. Add the garlic and fry for another minute. Add the whole spices and cook for about 2 minutes, then add the ground spices. Cook until fragrant but be careful not to burn. Return lamb to the pan and add 8 fl oz water or stock. Stir well, reduce heat to medium and simmer gently for 10-15 minutes until the sauce has thickened. Serve with Indian bread.

Cooking Method :

Peel and chop half the onions into fine slices and the other half into thick slices. Marinate the mutton pieces in ginger, garlic, vinegar and salt, and keep aside for 1 hour. Pressure cook the meat pieces with 1 cup of water till they are just tender. Reserve the marinade. Hence the oil in a pan and fry the fine slices till they are translucent. Mix in the dry red chillies, mutton cubes with marinade the rest of the onions and the chilli paste. Fry these together on a medium heat, stirring from time to time. You may need to add 2 tsp of water if the onions begin to stick to the bottom. Fry the meat and the onions till the thickly chopped onions are cooked and attain a light golden colour. Mix in the sugar and the vinegar and stir-fry for another 2-3 minutes till the gravy is absolutely dry. Serve with parathas.

Cooking Method :

Heat some oil in a pan and fry the first blended mixture till done. Add the second mixture and fry till the mixture has lost all the water content and oil begins to float on top. Now add all the dry powders and fry for a minute. Add the lamb, salt to taste and the cilantro. Add some water and simmer the curry for around 10 minutes. The gravy should turn thick by then. Eat when hot.

Cooking Method :

Boil cut spinach in 3 cup of water. Grind half the onion with ginger/garlic paste, chillies, cumin seeds and turmeric powder. Heat up oil in pan, spice up lamb pieces and fry. Heat up oil and fry onion till tender. Mix in ground masala, mix well and fry for a few minutes. Mix in lamb pieces and stir fry on slow fire till done. Mix in garam-masala and spinach, mix in to the lamb and stir fry for 3 min. Stir well to ensure that the spinach and lamb are well mixed. Serve hot decorated with lemon pieces and tomato slices.

Cooking Method :

Trim lamb of excess fat, cut meat into cubes, toss in flour, and shake off any excess. Melt butter in a frying pan; add meat and cook till it is brown on all sides. Remove meat and set aside. Add apples to pan with onions tomato, garlic and curry powder. Sauté 3 minutes then pour off any excess fat. Add stock. Return meat to pan with lemon rind and juice, sugar, coconut and sultanas. Bring to the boil, reduce heat to low, cover, simmer 2 hours, or until meat is tender. Stir in almonds.

Cooking Method :

Cook Mutton with turmeric and salt till in a pressure pan till it is well cooked. In a Non stick pan, add oil .Put cinnamon stick .Fry the onions, tomatoes, capsicum and green chillies till it’s partly cooked. To this add curd, dhania powder, a pinch of garam masala powder and pepper and cook till curd gets mixed well with the other ingredients. Add mutton pieces with the stock and mix well. Cook till no water remains in the pan. It should be totally dry .Garnish with fresh coriander leaves and dessicated coconut.

Cooking Method :

Melt 1/2 the butter or ghee in a large heavy-based saucepan over high heat. Add 1/2 the steak and cook, turning occasionally, for 2-3 minutes or until browned all over. Transfer to a heatproof bowl. Repeat with the remaining steak. Melt remaining butter or ghee in pan over medium heat. Add onion and cook, stirring often, for 2 minutes or until it softens slightly. Add paste and cook, stirring, for 1 minute or until aromatic. Return steak to the pan and toss to coat. Add stock, increase heat to high and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 1 hour 10 minutes. Uncover and simmer, stirring occasionally, for 20 minutes or until beef is tender and the sauce thickens slightly. Meanwhile, cook the rice, following packet directions, until tender. Combine the yoghurt and coriander in a small bowl. Spoon the rice into serving bowls and top with the vindaloo. Serve with the pappadums and accompanied by the coriander yoghurt.

Cooking Method :

Pour the oil into a large saucepan bring up to a medium heat. Add the onions and reduce the heat to low. You can optionally add 1 or 2 Whole Star Anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Cook the onions gently and slowly until they turn a golden brown colour.

Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes. Now add your 800g Diced Lean Beef Steak and stir in well. Add the creamed coconut. Mix the Cream, Yogurt, Chopped Tomatoes, Tomato Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 20 Minutes. Stir occasionally. Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the Toasted Almond Slices and serve.

Cooking Method :

Heat oil and fry half the sliced onions till brown and crisp. Drain and keep on an absorbent paper.

Clean mutton or lamb and cut into one and half inch sized pieces.

Pick, clean and wash rice. Soak rice in water.

Chop green chillies. Peel ginger and cut into juliennes (thin strips). Wash coriander leaves and chop coarsely.

Wash mint leaves and chop coarsely. Soak saffron in warm milk and keep aside.

Marinate meat pieces in yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes.

Marinate for about four hours in a cool place. Cook rice in salted boiling water along with whole garam masala till rice is almost cooked. Strain and keep the rice warm.

Heat ghee or oil in a thick-bottomed pan or pressure cooker. Add the remaining sliced onions and chopped green chillies.

Cook, stirring continuously, till onions are light golden brown. Add remaining ginger and garlic pastes and mix well.

Add marinated meat and cook on high heat for seven to eight minutes. Add coriander powder, cumin powder and red chilli powder. Mix thoroughly. Stir in three cups of water, bring it to a boil, reduce heat and cook covered till meat pieces are almost cooked.

Add chopped tomato, salt, garam masala powder and chopped fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally. In case you are cooking meat in the pressure cooker, add chopped tomatoes, salt, garam masala powder, two cups of water and chopped fresh coriander leaves after adding dry spices.

Pressure cook till meat pieces are almost cooked. It normally takes two to three whistles to cook the meat. Ensure that the cooked meat does not have a thin gravy.

If that is the case cook on high heat to reduce. Arrange half the quantity of cooked meat in an ovenproof dish and spread half the quantity of cooked rice on top of the meat. Sprinkle a little garam masala powder, half each of ginger juliennes, saffron dissolved in warm milk and mint leaves.

Dot the rice with half the quantity of butter. Spread the remaining meat on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger juliennes, saffron milk, garam masala powder, mint leaves and butter.

Cover it with aluminium foil and cook in a preheated oven at a moderate temperature for fifteen to twenty minutes.

Garnish with fried sliced onions and serve with mix vegetable raita as accompaniment.

Cooking Method :

1. In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.

2. When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.

3. Wash rice well and drain in colander for at least 30 minutes.

4. In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.

5. In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biriyani onto a warm serving dish.

Cooking Method :

Put the almonds in a bowl of hot water (enough to cover them) and set aside for 10 minutes. After 10 minutes remove skins from all the almonds by pressing each one between your thumb and forefinger. The almonds will slip out of their skins.

Mix the garlic and ginger pastes, the peeled almonds and grind to a smooth paste in a food processor.

Wash the rice in a sieve and add enough water to fully cover the rice. Add salt to taste. Set the rice up to boil. Cook till almost done. To determine when it has reached that stage, remove a few grains from the pot and press between your thumb and forefinger. The rice should mostly mash but will have a firm whitish core. Turn off the fire. Strain through a colander and keep drained aside.

Heat 3 tblsp of oil in a pan and fry 2 of the onions till caramelized - golden brown. Drain and keep aside on paper towels for later use.

Heat 3 tblsp of oil in another pan and add the whole spices - cinnamon, cardamom, cloves, peppercorns. Fry till the spices turn a little darker.

Add the 2 remaining onions and fry till they are translucent.

Add the ginger-garlic-almond paste and fry for 2-3 minutes.

Add all the spice powders - coriander, cumin and garam masala and mix well.

Fry till the oil begins to separate from the masala and then add the lamb/ chicken. Keep frying till the meat is fully sealed (it will become opaque and lose its pink colour).

Now add the yoghurt, lime juice, stock, coriander and mint leaves and salt to taste (if needed). Mix well.

Cover the pot and allow to cook till the meat is tender.

If you are using the food coloring, divide the rice into 3 equal portions and put into separate dishes. Add the orange food coloring to one portion of the rice and the green food coloring to another portion of the rice. Leave the third portion white. With each portion, mix the rice till all the grains are well colored. Keep aside for 10 minutes after which you can mix all 3 portions of rice together in a bowl for use in the next step.

Grease a deep baking dish and evenly layer the cooked rice, meat (and its gravy) in it to form at least 2 sets of layers (rice-meat-rice-meat-rice). Garnish with the previously caramelized onions. Cover the dish tightly. If the dish does not have a cover use 2 layers of aluminium foil (shiny side of both layers pointing down towards the rice) and secure on to dish with baking string.

Put in a pre-heated oven set at 350 F/ 180 C/ Gas mark 4 for 20 minutes.

Turn off the oven and let the dish sit in the oven till you are ready to eat. Only open when you are ready to eat. The way to serve Biriyani is to gently dig in with a spoon so you get through the layers.

Cooking Method :

Wash the rice. Soak it in warm water for 30 minutes.

Cook the rice till almost done. Drain remaining water (if any) and keep aside.

Marinate the prawns in the ingredients mentioned under "To marinate prawns".

Heat a griddle or flat pan on a medium flame and gently roast all ingredients mentioned under "For dry masala/ spice mix" till they start to become slightly darker and give off a faint aroma.

Peel the cardamom pods and remove seeds. Throw skins away. Now grind all the roasted ingredients to a fine powder in a clean, dry coffee grinder.

Grind the ingredients mentioned under "For wet masala", to a smooth paste in a food processor.

Heat the cooking oil in a deep pan till hot and then fry 1 of the 3 portions of sliced onions till crispy and golden. When done, drain and remove from the oil and keep aside on paper towels to garnish biriyani later.

In the same oil, add the remaining sliced onions and fry till soft. Now add the tomatoes and fry till soft.

Add all the dry and wet masala ingredients prepared earlier and fry till the oil begins to separate from the whole mix.

Now add the prawns and all the marinade to this spice mix. Stir and allow to cook till the prawns are done. Do not overcook as the prawns will get rubbery in texture. Season with salt if required. Remove from fire.

Soak the saffron strands in 2-3 tblsp of warm milk.

Take a large, deep baking dish/ ovenproof dish (it MUST have its own cover) and grease lightly with cooking oil. Layer the rice and prawn as follows: rice - prawn - rice. End with a layer of rice.

Pour the saffron infused milk all over the top of the last layer of rice.

Garnish with the crispy fried onions, chopped coriander leaves. Cover the dish and seal tightly.

Bake in a hot oven for 30 minutes.

Serve hot with a raita and green salad of your choice

Cooking Method :

Wash the rice. Soak it in warm water for 30 minutes. Cook the rice till almost done. Drain remaining water (if any) and keep aside.

Put the minced lamb/ beef/ chicken, 2 of the chopped onions, 2 tbsps garlic paste, 1 tbsp ginger paste, 2 tbsps garam masala, tomato ketchup and coriander leaves in a large bowl and mix well.

Form the mixture into equal sized balls and keep on a plate.

Heat the oil in a pan and fry the sliced onion in it till crispy and golden. When done, drain and remove from the oil and keep aside on paper towels to garnish biriyani later.

In the same oil, add the remaining (finely chopped) onions. Fry till they are light brown then add the ginger and garlic pastes. Fry for a minute. Add all the spices - coriander, cumin, red chilli powder, garam masala, turmeric - and fry for 2-3 minutes.

Add the tomatoes and mix well. Fry the masala till the oil begins to separate from it.

Add 1 cup of warm water to the masala and season with salt to taste. Gently add the meatballs now. Do not stir for at least the next 5 minutes.

Stir gently so as not to break the meatballs.

Cook uncovered till the meatballs are done. There should not be more than 1 to 1 1/2 cups of gravy left at the end of this stage, so dry it as required.

Soak the saffron strands in 2-3 tbsps of warm milk.

Take a large, deep baking dish/ ovenproof dish (it MUST have its own cover) and grease lightly with cooking oil. Layer the rice and Koftas as follows: rice - Koftas - rice. End with a layer of rice.

Pour the saffron infused milk all over the top of the last layer of rice.

Garnish with the crispy fried onions, chopped coriander leaves. Cover the dish and seal tightly.

Bake in a hot oven for 30 minutes.

Serve hot with a raita and green salad of your choice

Cooking Method :

Heat oil in a wok. Fry the boiled beef in the hot oil until it turns brown on either side. Remove the fried beef and allow the excess oil to drain on clean paper kitchen napkins. Add all the onions to the hot oil, except for 2 sliced onions, and stir-fry briefly (about 7-10 minutes). Add turmeric powder, chilli powder, coriander powder, cardamoms, bay leaves and half the black peppercorns. Mix well until it forms a dry paste. Stir in the chicken stock. Add tomato slices and cook until the water in the tomato dries up and oil floats on the top. Put the fried beef lightly crushed by hand into it. Mix in the salt as per your taste. Allow it to cook on low flame until cooked.

While it is cooking, heat oil in a skillet. Fry the remaining onions in it until they turn light brown. Remove from heat. Add the remaining peppercorns, bay leaves and green cardamoms to the same oil. Then, toss in the cashew nuts and pistachios and fry until lightly golden brown and aromatic. Add the drained rice to the oil and mix well. Add 5 glasses of water and a pinch of salt. When the rice comes to a boil, reduce flame and keep it covered. As the water gets absorbed by the rice, remove half of it and put the prepared beef curry on top.

While it is cooking, heat oil in a skillet. Fry the remaining onions in it until they turn light brown. Remove from heat. Add the remaining peppercorns, bay leaves and green cardamoms to the same oil. Then, toss in the cashew nuts and pistachios and fry until lightly golden brown and aromatic. Add the drained rice to the oil and mix well. Add 5 glasses of water and a pinch of salt. When the rice comes to a boil, reduce flame and keep it covered. As the water gets absorbed by the rice, remove half of it and put the prepared beef curry on top.

Cooking Method :

First grind garlic, ginger, chilli powder, coriander, turmeric and cumin powder to a fine paste.

Now heat 4 tblsp of ghee and fry 2 onions till brown.

Add half the whole spices and then add chicken and mince meat and let it brown.

Add ground spices and fry for a few minutes along with chicken and mince.

Add 2 cups of hot water cover and cook till chicken is tender.

Beat the curd with saffron and add to chicken.

Cook uncovered for 10 minutes.

Remove from flame and keep aside.

Now heat the remaining ghee and fry bay leaves and remaining whole spices.

Add onions and brown them well.

Add rice and fry till brown.

Add enough water to cook rice and also 1 tsp of salt.

Spread a layer of rice on a flat serving dish and then another layer of meat.

Repeat with one more layer of each.

Garnish with almonds.

Cooking Method :

Soak the rice in normal water for 20 minutes.

Make a fine paste of green chilies, garam masala, ginger, garlic, cashew nuts & coconut.

In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown.

Add the paste to the onions and stir for about 5 minutes.

Add the shrimps and 1/2 tsp salt. Mix well so that all the shrimps are coated with the cooked masala and cook on a low flame for 5 minutes Remove from heat and set aside.

In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add the remaining onions and fry until the onions are golden brown.

Add the rice and stir fry for about 10 minutes. Add the peas, 1/2 tsp salt and 2 cup of water.

Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame.

Preheat the oven to 300°F.

In a serving bowl mix the shrimps and rice together.

Cover the bowl with the aluminium foil. Put it in the oven for about 10 - 15 minutes.

When done add the lime juice and garnish the shrimp biriyani with fried cashew nuts and raisins.