I’ve recently joined an online food community called FOOD52 and have been having so much fun exploring it. Its mission is to support, connect and celebrate home cooks. If you are not familiar with it you can check it out at www.food52.com.
This recipe for Shrimp Biryani (Indian Shrimp and Rice) is one I discovered while searching for shrimp recipes on FOOD52.
I have had very little experience with Indian cooking since my husband has never really been a fan. In all honesty we’ve never really eaten much Indian cuisine.
In looking at this recipe I decided this might just be the time to change that. And I’m pretty sure I was successful because there was not much left over, considering I made enough to serve 6 and there were 2 of us.
I definitely see more Indian cooking in my future.
I followed the recipe with a few exceptions due to the fact that I didn’t have all the ingredients on hand. I substituted some dried cardamom seeds for the green pods, and didn’t have any mint. I also used brown basmati rice instead of white.
It was fantastic, even with the substitutions. The spices are so fragrant, and the combination of them makes for a really delightful dish, and surprisingly fast once you have your ingredients in order. Next time I will have those green cardamom pods and the fresh mint!
Shrimp Biryani (Indian Shrimp and Rice) (by amreen from FOOD52)
Serves 6
2 cups basmati rice(I used brown basmati)
1 pound shrimp, shelled and de-veined
1 teaspoon salt
½ teaspoon ground tumeric
¼ bunch cilantro
2 serrano chilis (I used 1)
1 -1 inch piece of ginger
4 large cloves of garlic
4 tablespoons oil (I used canola)
1 large yellow onion
1 teaspoon whole black peppercorns
1 cinnamon stick, 1 and ½ inches
¼ stick of butter
½ teaspoon whole cloves
10-12 whole green cardamom pods
2 bay leaves
3 cups water
2 sprigs mint
salt to taste
1. Preheat the oven to 350 degrees. Wash the rice and soak it in cold water until needed.
2. Wash the shrimp and drain it well. Add the salt and tumeric and mix. Refrigerate until ready to use.
3. 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.
4. Chop the onion and mint and leave to the side until needed.
5. 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.
6. Add the chopped onion and saute until light brown, stirring constantly.
7. Add ½ of the paste and saute for another minute or two.
8. Add water and salt (1-2 teaspoons depending on taste) and bring this to a boil.
9. 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.
10. When the rice has been in the oven for 10 minutes heat some oil in a saute pan and add the remainder of the paste (or less if you are afraid it’s too spicy) 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.
11. Remove the rice from the oven. Top it with the shrimp and serve.