Learn How To Bake The Perfect Cake

shrimp biryani (indian shrimp and rice)

  • Home
  • //shrimp biryani (indian shrimp and rice)
Shrimp

Shrimp Biryani (Indian Shrimp and Rice)

As a kid I loved seafood and hated Indian food. Over the years somehow that got switched up to loving Indian food and becoming vegetarian. About a year ago I decided to make the move to pescatarianism which has opened a whole new culinary world for me.

Ingredients

  • 2 cups basmati rice
  • 1 pound shrimp, shelled and de-veined
  • 1 teaspoon salt
  • 1/2 teaspoon ground tumeric
  • 1/4 bunch cilantro
  • 2 serrano chilis
  • 1 1 inch piece of ginger
  • 4 large cloves of garlic
  • 4 tablespoons oil
  • 1 large yellow onion
  • 1 teaspoon whole black peppercorns
  • 1 cinnamon stick, 1 1/2 inches
  • 1/4 stick of butter
  • 1/2 teaspoon whole cloves
  • 10 to 12 whole green cardamom pods
  • 2 bay leaves
  • 3 cups water
  • 2 sprigs mint
  • 1 pinch salt to taste

Directions

  • Preheat the oven to 350 degrees. Wash the rice and soak it in cold water until needed.
  • Wash the shrimp and drain it well. Add the salt and tumeric and mix. Refrigerate until ready to use.
  • Peel the ginger and garlic and use a food processor to blend it to a paste with the cilantro and chilis. You can use a little water if it is too dry.
  • Chop the onion and mint and leave to the side until needed.
  • Heat the oil on medium in an oven safe dish. Add the peppercorns, cinnamon, cloves, cardamom and 1 bay leaf. Saute until fragrant, approximately 2-3 minutes.
  • Add the chopped onion and saute until light brown, stirring constantly.
  • Add 1/2 of the paste and saute for another minute or two.
  • Add water and salt (1-2 teaspoons depending on taste) and bring to this to a boil.
  • Drain the rice and add it to the boiling water and add the butter and mint. Bring this to a boil, cover and place it in the oven. Bake for 20 minutes.
  • When the rice has been in the oven for about 10 minutes heat some oil in a saute pan and add the remainder of the paste along with the other bay leaf. Saute this for a minute or two and add the shrimp. Saute the shrimp until done (they should be light pink) about 5 minutes.
  • Remove the rice from the oven. Top it with the shrimp and serve with kachumber (recipe can be found on my profile :P)

Add To Shopping List