Madhur Jaffrey's Shrimp Biryani

If you want to add more Indian recipes to your recipe box, Madhur Jaffrey's Shrimp Biryani might be a recipe you should try. For $3.76 per serving, you get a main course that serves 4. One portion of this dish contains approximately 33g of protein, 14g of fat, and a total of 583 calories. 639 people have made this recipe and would make it again. Head to the store and pick up ground turmeric, salt and pepper, cardamom pods, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes around 1 hour. It is brought to you by Serious Eats. Overall, this recipe earns a solid spoonacular score of 73%. If you like this recipe, you might also like recipes such as Madhur Jaffrey's Sweet and Sour Okra, qabooli biryani or qubooli biryani | chana dal biryani, and Shrimp Biryani.

Servings: 4

 

Ingredients:

2 cups basmati rice

3 tablespoons canola oil

4 cardamom pods

1/4 teaspoon cayenne pepper

1/4 cup chopped fresh cilantro

3 medium garlic cloves, minced (about 3 teaspoons)

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

4 teaspoons fresh lemon juice

2 2/3 cups low-sodium store bought or homemade chicken stock

1 pound medium raw shrimp, peeled and deveined, halved crossways

Salt and black pepper

Equipment:

sieve

bowl

frying pan

slotted spoon

wooden spoon

Cooking instruction summary:

Procedures 1 Toss rice into a mesh strainer and rinse under cold water until the liquid that comes off the rice is clear. Transfer to a large bowl and cover with water. Set aside for 30 minutes. When done, drain the rice. 2 Meanwhile, in a medium-sized bowl, combine the shrimp with the garlic, cumin, turmeric, cayenne, 1/3 teaspoon salt, and a pinch of freshly ground black pepper. Toss well. Set bowl aside for 3 minutes. 3 Heat oil in a large skillet over medium-high heat until shimmering. Add the shrimp and cook, stirring frequently until they are nearly opaque, two to three minutes. Turn off the heat. Using a slotted spoon, remove the shrimp and place in a medium-sized bowl with the lemon juice and cilantro. Mix well. 4 Pour the chicken stock into the pan and add the cardamom seeds. Turn the heat to high. Use a wooden spoon to dislodge any brown bits on the pan. When the liquid comes to a boil, add the rice and 1/2 teaspoon salt. Stir well, and then cover the pan tightly, reduce the heat to very low, and cook for 25 minutes. 5 Turn off the heat. Remove the lid of the pan, and add the shrimp and any juices that have accumulated in the bowl. Cover and set aside for a minute. Then stir the mixture gently, season to taste with salt and pepper, and serve in bowls.

 

Step by step:


1. 1

2. Toss rice into a mesh strainer and rinse under cold water until the liquid that comes off the rice is clear.

3. Transfer to a large bowl and cover with water. Set aside for 30 minutes. When done, drain the rice.

4. 2

5. Meanwhile, in a medium-sized bowl, combine the shrimp with the garlic, cumin, turmeric, cayenne, 1/3 teaspoon salt, and a pinch of freshly ground black pepper. Toss well. Set bowl aside for 3 minutes.

6. 3

7. Heat oil in a large skillet over medium-high heat until shimmering.

8. Add the shrimp and cook, stirring frequently until they are nearly opaque, two to three minutes. Turn off the heat. Using a slotted spoon, remove the shrimp and place in a medium-sized bowl with the lemon juice and cilantro.

9. Mix well.

10. 4

11. Pour the chicken stock into the pan and add the cardamom seeds. Turn the heat to high. Use a wooden spoon to dislodge any brown bits on the pan. When the liquid comes to a boil, add the rice and 1/2 teaspoon salt. Stir well, and then cover the pan tightly, reduce the heat to very low, and cook for 25 minutes.

12. 5

13. Turn off the heat.

14. Remove the lid of the pan, and add the shrimp and any juices that have accumulated in the bowl. Cover and set aside for a minute. Then stir the mixture gently, season to taste with salt and pepper, and serve in bowls.


Nutrition Information:

Quickview
583k Calories
33g Protein
13g Total Fat
78g Carbs
14% Health Score
Limit These
Calories
583k
29%

Fat
13g
21%

  Saturated Fat
1g
9%

Carbohydrates
78g
26%

  Sugar
0.5g
1%

Cholesterol
285mg
95%

Sodium
1128mg
49%

Get Enough Of These
Protein
33g
67%

Manganese
2mg
105%

Selenium
68µg
97%

Phosphorus
386mg
39%

Copper
0.6mg
30%

Zinc
3mg
24%

Iron
4mg
24%

Vitamin E
3mg
22%

Vitamin B3
4mg
22%

Calcium
214mg
21%

Magnesium
70mg
18%

Vitamin B12
1µg
17%

Vitamin B5
1mg
11%

Vitamin B6
0.22mg
11%

Potassium
391mg
11%

Vitamin K
10µg
10%

Vitamin C
8mg
10%

Fiber
1g
8%

Vitamin B2
0.12mg
7%

Vitamin B1
0.09mg
6%

Folate
19µg
5%

Vitamin A
126IU
3%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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