This is an exquisite biryani that absorbs the delicious flavor of shrimp.

The key is to use head-on shrimp, even if they're small! It's no exaggeration to say that the shrimp's aroma and flavor are packed into the head.

You can use head-on shrimp for sashimi or frozen head-on shrimp.

Ingredients (serves 2-3)
1 cup (150g) basmati rice
1/2 onion (100g)
2 tablespoons oil

A
3 head-on shrimp + 1 bell pepper (use about 200g total. If you don't have bell peppers, use 200g of shrimp alone)
2 cloves each of garlic and ginger
100ml coconut milk
2 teaspoons ketchup
1/2 teaspoon salt
2 teaspoons cumin powder
Small coriander 1 spoon
1/4 teaspoon turmeric
1/4 teaspoon chili pepper

B
​​1.5L hot water
1 tablespoon salt
3 cardamoms and 3 cloves
3cm cinnamon
1 bay leaf

Preparation
Wash the basmati rice and soak it in water for about 30 minutes.
Peel the shrimp and remove the intestines.
Slice the onion into 5mm thick slices and microwave for 3 minutes.

① Fry the onion as if deep-frying. Lightly wipe off any excess oil, sear the shrimp for 1 minute on each side, and mix with the remaining ingredients in A.
② Bring B to a boil and boil the drained basmati rice for 6 minutes.
③ Drain the water thoroughly, layer on top of the rice in A, and cook over medium heat for 2 minutes, then over low heat for 15 minutes, then turn off the heat and cook for 15 minutes.

★ For 1 cup of Japanese rice, use 2L of hot water and 4 teaspoons of salt. It tastes better if you boil it for 8 to 9 minutes and do not add any whole spices.