Shrimp Biryani

Name: Shrimp Biryani
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1 cup U.S.-grown jasmati rice; ¾ teaspoon Salt; 2 tablespoons neutral-flavored oil like safflower or grapeseed; 1 large yellow onion; 1 ½ teaspoons grated or minced garlic; 1 teaspoon grated or minced ginger; ½ teaspoon Turmeric; ⅛-1/4 teaspoon red chili powder or cayenne pepper; 1 teaspoon garam masala; 1 small plum tomato; 2 tablespoon reduced fat Greek Yogurt; 2 tablespoons chopped cilantro plus extra for garnish; 1 pound large shrimp; 2 tablespoons toasted cashew nuts

User Reviews

5.0

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4
Calories
358 kcal
Course
Main Course
Cuisine
Indian

Shrimp Biryani

Kaitlin Farley

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A quick and easy version of a classic Indian dish, this delicious biriyani features U.S.-grown rice and can be made in about thirty minutes.

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Ingredients

Servings

1 cup U.S.-grown jasmati rice
¾ teaspoon Salt, divided use
2 tablespoons neutral-flavored oil like safflower or grapeseed
1 large yellow onion, finely chopped
1 ½ teaspoons grated or minced garlic
1 teaspoon grated or minced ginger
½ teaspoon Turmeric
⅛-1/4 teaspoon red chili powder or cayenne pepper
1 teaspoon garam masala
1 small plum tomato finely chopped
2 tablespoon reduced fat Greek Yogurt
2 tablespoons chopped cilantro plus extra for garnish
1 pound large shrimp, peeled and deveined
2 tablespoons toasted cashew nuts

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Instructions

Place the rice, ¼ teaspoon salt and 2 cups water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook 10-12 minutes until rice is about halfway cooked. Remove from heat.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the garlic, ginger, turmeric, chili powder, and garam masala and cook another minute until fragrant. Add the tomato and cook another few minutes, breaking it down with a wooden spoon as it cooks. If the spices stick to the pan, add a tablespoon of water. Stir in the yogurt and cilantro. Add the shrimp to the sauce and season them with ½ teaspoon salt. Cook the shrimp 2-3 minutes, stirring to coat them with the sauce.
Transfer the partially cooked rice to the skillet, spreading the rice out over the shrimp. Cover the skillet and cook another 10 minutes until rice and shrimp are completely cooked through. Uncover and gently stir the mixture, distributing the shrimp and sauce throughout the rice. Garnish with cilantro and toasted cashews. Serve with yogurt or raita for recipe).

Nutrition Information

Show Details

Serving 0g Calories 358kcal (18%) Carbohydrates 44.3g (15%) Protein 20.9g (42%) Fat 9.1g (14%) Saturated Fat 1.2g (6%) Polyunsaturated Fat 0g Monounsaturated Fat 0g Trans Fat 0g Cholesterol 0mg (0%) Sodium 1084mg (45%) Potassium 0mg (0%) Fiber 1.7g (7%) Sugar 0g (0%) Vitamin A 0IU (0%) Vitamin C 0mg (0%) Calcium 0mg (0%) Iron 0mg (0%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 358 kcal

% Daily Value*

Serving	0g
Calories	358kcal	18%
Carbohydrates	44.3g	15%
Protein	20.9g	42%
Fat	9.1g	14%
Saturated Fat	1.2g	6%
Polyunsaturated Fat	0g	0%
Monounsaturated Fat	0g	0%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	1084mg	45%
Potassium	0mg	0%
Fiber	1.7g	7%
Sugar	0g	0%
Vitamin A	0IU	0%
Vitamin C	0mg	0%
Calcium	0mg	0%
Iron	0mg	0%