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:
covered percent of daily need