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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 3/4 cups - water or vegetable stock, 7 fl oz, 200 ml
  • 1 - onion, peeled, finely chopped
  • 1 teaspoons - finely grated ginger
  • 1 teaspoons - chili powder
  • 1 teaspoons - cardamom seeds
  • 2 cloves - garlic, peeled and grated or crushed
  • 2 teaspoons - cumin seeds
  • 1/2 teaspoons - turmeric
  • 1 tablespoons - mild curry powder
  • 1 sticks - cinnamon
  • 2 whole - cloves
  • 1 - carrot, peeled, cut into batons
  • 3/4 cups - fine green beans, trimmed, chopped, 3.5 oz., 100g
  • 4 tablespoons - fat-free plain yogurt
  • 1 cups - uncooked basmati rice, 7 oz., 200g
  • - salt and freshly ground black pepper
  • 21 ounces - uncooked tiger shrimp, peeled, 600g
  • - handful of chopped cilantro
  • Directions:

    1. Place a wide, nonstick saucepan over medium heat. Add the water or stock and the onion; stir and cook for 5-6 minutes until the onion has softened.

    2. Stir in the ginger, chili powder, cardamom seeds, garlic, cumin seeds, turmeric, curry powder, cinnamon stick and cloves and cook for 2-3 minutes.

    3. Add the vegetables, stir in the yogurt, and cook for 2-3 minutes. Add the rice and stir-fry for 2-3 minutes. Season well.

    4. Add 2 cups / 17 fl oz / 500ml of boiling water to the saucepan and bring to a boil. Add the shrimp, cover tightly and reduce the heat to very low. Cook undisturbed for 12-15 minutes, then remove from the heat and allow to stand, again undisturbed, for 10 minutes.

    5. To serve, uncover and fluff up the rice with a fork, stir in the chopped cilantro and eat immediately.

    Brief Description

    Indian dish with shrimp, rice and vegetables; ready in only an hour.

    Main Ingredient:

    shrimp

    Category:  Fish or seafood

    Cuisine:  Indian

    Prep Time: 25 min
    Cook Time: 35 min

    Notes

    Freezer friendly if you use fresh shrimp.

    Posted By:

    CHL

    Posted On:

    July 26, 2014

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