First wash and soak the rice in lukewarm water. Then peel and wash shrimp and drain all water then rub salt on it.Then we will start making the fried onions or berestta. Heat ghee in a pan and add sliced onion and fry until light brown. Keep aside.
In a big vessel start boiling 8 cups of water, salt and whole garam masala. After water starts bubbling add rice. When rice is done 90% drain all water and spread it in a muslin cloth to dry.
Take a wok or kadai and add plenty of ghee or butter and add whole garam malasa, dried chili, bay leaves. As they start crackling add ginger garlic paste. Saute until turn light brown then add chopped tomato.
Add white peppercorns, green chilies, salt, sugar and shahi jeeera powder. Saute until ghee separates from the masala . Now add shrimp pieces and cook. After the shrimp are well cooked add beaten yogurt and garam masala powder and mace powder.
Cook until it becomes dry and ghee separate from gravy switch off the flame. Now for layering the Biryani. Take a big pan or handi. Smear ghee all over the pan. Add ghee on bottom now add the cooked shrimp with some gravy .Spread it evenly.
Next layer some steamed rice spread evenly then add some fried onions. keep this layer going on until shimp gravy finished. Lastly spread rice on top. Add kewra water. Some garam masala powder and 2 tablespoon of ghee on top.
Now seal the cover with aluminium foil or wheat flour dough. That the steam can't come outside. Place a tawa on stove top over on it place the biryani pot.
First 15 minutes raise the flame in high but after that simmer the flame and keep it steam for 50 minutes. Now open the lid and give a stir . Enjoy shrimp biryani with Raita or your favorite side dish gravy.
