Shrimp Biryani

Shrimp Biryani
Photo by Leigh Beisch

Ingredients

  • 6 whole cardamom pods, crushed
  • 1 ½ pounds peeled, deveined shrimp (31 to 40 per lb.), rinsed
  • 2 tablespoons vegetable oil
  • ½ cup chopped raw cashews
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 tablespoon minced garlic
  • + 25 more ingredients
    • 6 whole cardamom pods, crushed
    • 4 dried bay leaves
    • 2/3 cup lemon juice
    • ½ teaspoon saffron threads, toasted
    • 2 onions (1 lb. total), peeled and chopped
    • 1 cinnamon stick (about 2 in.)
    • About ½ teaspoon salt
    • 1 teaspoon cumin seeds
    • 1 cinnamon stick (about 2 in.)
    • About ½ teaspoon salt
    • 1 tablespoon minced garlic
    • 1 cup plain whole-milk yogurt
    • 2 cups basmati rice
    • 1 ½ pounds peeled, deveined shrimp (31 to 40 per lb.), rinsed
    • 1 cup plain whole-milk yogurt
    • 2/3 cup lemon juice
    • ½ teaspoon each chili powder, turmeric, and pepper
    • ½ cup chopped raw cashews
    • ½ teaspoon each chili powder, turmeric, and pepper
    • 2 cups basmati rice
    • 2 onions (1 lb. total), peeled and chopped
    • ½ teaspoon saffron threads, toasted
    • 4 dried bay leaves
    • Raita
    • Raita

1. Pour 1 tablespoon oil into a 10- to 12-inch pan over medium heat. Add cashews, cardamom, bay leaves, cinnamon stick, and cumin seeds; stir until fragrant, about 2 minutes. Pour into a bowl. 2. In pan, heat remaining tablespoon oil over medium-high heat. Add onions and garlic; stir until limp, ...

View full recipe at My Recipes

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