Cook the Book: Shrimp Biryani

Name: Cook the Book: Shrimp Biryani
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 473 milliliters basmati rice; 2 bay leaves; 1 teaspoon whole black peppercorns; 0 bunches cilantro; 2 inches cinnamon stick; 4 larges garlic cloves; 1 1-inch piece ginger; 10 whole green cardamom pods; 1 teaspoons ground turmeric; 2 mint sprigs, chopped; 4 Tbsps neutral oil, such as vegetable or canola; 6 servings Salt; 2 serrano chiles; 454 grams shrimp, shelled and deveined; 2 Tbsps unsalted butter; 1 large yellow onion, chopped

The recipe Cook the Book: Shrimp Biryani is ready in roughly 35 minutes and is definitely a great gluten free and pescatarian option for lovers of Indian food. This recipe serves 6. This main course has 437 calories, 21g of protein, and 15g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up basmati rice, bay leaves, garlic cloves, and a few other things to make it today. To use up the oil you could follow this main course with the Vegan Mango Banana Bread as a dessert.

Instructions

Heat the oven to 350°F. Wash the rice and soak it in cold water until needed.

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Water

Rice

Equipment you will use

Oven

Wash the shrimp and drain it well.

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Shrimp

Add the salt and turmeric and mix. Refrigerate until ready to use.

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Turmeric

Salt

Peel the ginger and garlic and use a food processor to blend it to a paste with the cilantro and chiles. You can add a little water if it’s too dry.

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Cilantro

Chili Pepper

Garlic

Ginger

Water

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Food Processor

In a large Dutch oven or oven-safe pot, heat the oil over medium heat.

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Cooking Oil

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Dutch Oven

Oven

Add the peppercorns, cinnamon stick, cloves, cardamom, and 1 of the bay leaves. Sauté until fragrant, about 2 to 3 minutes.

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Cinnamon Stick

Peppercorns

Bay Leaves

Cardamom

Clove

Add the onion and sauté until light brown, stirring constantly.

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Onion

Add half the ginger paste and sauté for another 1 or 2 minutes.

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Ginger Paste

Add 3 cups water and salt (1 to 2 teaspoons, depending on taste) and bring the mixture to a boil.

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Water

Salt

Drain the rice and add it to the boiling water along with the butter and mint. Bring to a boil, cover, and put it in the oven.

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Butter

Water

Mint

Rice

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Oven

Bake for 20 minutes.

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Oven

When the rice has been in the oven for about 10 minutes, heat some oil in a sauté pan and add the remainder of the ginger paste along with the remaining bay leaf. Sauté for 1 to 2 minutes and add the shrimp. Sauté the shrimp until done (they should be light pink), 2 to 3 minutes.

Ingredients you will need

Ginger Paste

Bay Leaves

Shrimp

Rice

Cooking Oil

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Oven

Frying Pan

Remove the rice from the oven. Top it with the shrimp and serve.

Ingredients you will need

Shrimp

Rice

Equipment you will use

Oven

Equipment

Ingredients

Servings:

473milliliters

basmati rice 2

bay leaves 1teaspoon

whole black peppercorns 0bunches

cilantro 2inches

cinnamon stick 4larges

garlic cloves 1

1-inch piece ginger 10

whole green cardamom pods 1teaspoons

ground turmeric 2

mint sprigs, chopped 4Tbsps

neutral oil, such as vegetable or canola 6servings

Salt 2

serrano chiles 454grams

shrimp, shelled and deveined 2Tbsps

unsalted butter 1large

yellow onion, chopped

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.