Shrimp Biryani
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
358 kcal
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Course
Main Course
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Cuisine
Indian
Shrimp Biryani
Description
Shrimp Biryani begins by partially cooking jasmine rice with salt until nearly done. In a skillet, onion is golden sautéed in neutral oil before garlic, ginger, turmeric, red chili powder, and garam masala are added to create a fragrant spiced base. Plum tomato is cooked down with these spices and combined with Greek yogurt and chopped cilantro for a creamy, tangy sauce. Large peeled and deveined shrimp are seasoned, then cooked briefly in this sauce.
The par-cooked rice is layered over the shrimp mixture in the skillet, then covered and cooked a further 10 minutes, completing the cooking of rice and shrimp together. This method allows flavors to meld and rice to absorb the sauce’s spices. The dish is finished with toasted cashew nuts and extra cilantro for garnish, adding texture and brightness.
This biryani offers a balanced flavor profile with warm spices and a subtle heat from chili powder. The turmeric provides color and mild earthiness while yogurt tones down acidity. The rice remains fluffy and the shrimp tender, offering a cohesive one-pot meal with aromatic and textural variety.
Ingredients
- 1 cup jasmati rice U.S.-grown
- ¾ teaspoon salt divided use
- 2 tablespoons safflower oil neutral-flavored, like safflower or grapeseed
- 1 onion finely chopped, large, yellow
- 1 ½ teaspoons garlic grated or minced
- 1 teaspoon ginger grated or minced
- ½ teaspoon Turmeric
- ⅛-1/4 teaspoon red chili powder or cayenne pepper
- 1 teaspoon garam masala
- 1 plum tomato finely chopped, small
- 2 tablespoon Greek yogurt reduced fat
- 2 tablespoons cilantro chopped plus extra for garnish
- 1 pound Shrimp peeled and deveined, large
- 2 tablespoons cashew nuts toasted
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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