Madhur Jaffrey's Shrimp Biryani

Name: Madhur Jaffrey's Shrimp Biryani
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Indian, Asian
Ingredients: 473 milliliters basmati rice; 3 Tbsps canola oil; 4 cardamom pods; 0 teaspoons cayenne pepper; 59 milliliters chopped fresh cilantro; 3 teaspoons medium garlic cloves, minced (about; 1 teaspoon ground cumin; 1 teaspoons ground turmeric; 4 teaspoons fresh lemon juice; 631 milliliters low-sodium store bought or homemade chicken stock; 454 grams raw shrimp, peeled and deveined, halved crossways; 4 servings Salt and black pepper

The recipe Madhur Jaffrey's Shrimp Biryani could satisfy your Indian craving in about 1 hour. This main course has 583 calories, 33g of protein, and 14g of fat per serving. This gluten free, dairy free, and pescatarian recipe serves 4. A mixture of cilantro, salt and pepper, ground cumin, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the cardamom pods you could follow this main course with the Pear Cardamom Clafoutis as a dessert.

Instructions

Toss rice into a mesh strainer and rinse under cold water until the liquid that comes off the rice is clear.

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Water

Rice

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Sieve

Transfer to a large bowl and cover with water. Set aside for 30 minutes. When done, drain the rice.

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Water

Rice

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Bowl

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.

Ingredients you will need

Ground Black Pepper

Turmeric

Ground Cayenne Pepper

Garlic

Shrimp

Cumin

Salt

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Bowl

Heat oil in a large skillet over medium-high heat until shimmering.

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Cooking Oil

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Frying Pan

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.

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Lemon Juice

Cilantro

Shrimp

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Slotted Spoon

Bowl

Mix well.

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.

Ingredients you will need

Cardamom Seeds

Chicken Stock

Rice

Salt

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Wooden Spoon

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Shrimp

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Bowl

Frying Pan

Equipment

Ingredients

Servings:

473milliliters

basmati rice 3Tbsps

canola oil 4

cardamom pods 0teaspoons

cayenne pepper 59milliliters

chopped fresh cilantro 3teaspoons

medium garlic cloves, minced (about 1teaspoon

ground cumin 1teaspoons

ground turmeric 4teaspoons

fresh lemon juice 631milliliters

low-sodium store bought or homemade chicken stock 454grams

raw shrimp, peeled and deveined, halved crossways 4servings

Salt and black pepper

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp can be paired with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Skyfall Pinot Gris. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 13 dollars per bottle.