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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